Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 2 cups
• Baking soda - 2 teaspoons
• Ground cinnamon - 1 teaspoon
• Salt - ½ teaspoon
• Vegetable oil - 1 cup
• Eggs - 4 large
• Vanilla extract - 2 teaspoons
• Carrots, grated - 3 cups
• Chopped walnuts - 1 cup
• Cream cheese, softened - 8 oz
• Unsalted butter, softened - ½ cup
• Powdered sugar - 4 cups
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, mix flour, sugar, baking soda, cinnamon, and salt.

3. 3.

   Add the oil, eggs, and vanilla to the dry ingredients and mix well.

4. 4.

   Stir in the grated carrots and chopped walnuts until evenly distributed.

5. 5.

   Pour the batter evenly into the prepared cake pans.

6. 6.

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. 7.

   Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

8. 8.

   For the frosting, beat the softened cream cheese and butter together until smooth.

9. 9.

   Gradually add the powdered sugar and vanilla, beating until light and fluffy.

10. 10.

    Once the cakes are completely cool, spread the cream cheese frosting between the layers and over the top and sides of the cake.

11. 11.

    Refrigerate the cake for at least 30 minutes before serving.

Nutritional Facts