📋 INGREDIENTS
- 2 cups all-purpose flour (250g)
- 2 cups granulated sugar (400g)
- 1 cup vegetable oil (240ml)
- 4 large eggs
- 2 cups finely grated carrots (about 3-4 medium)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- ——— FROSTING ———
- 200 g cream cheese, softened
- ½ cup unsalted butter, softened (115g)
- 2 cups powdered sugar (240g)
- 1 tsp vanilla extract
- 1 tbsp milk or cream (if needed)
⏱️ Prep: 20 min | Bake: 35 min | Total: ~1h
🔥 Oven at 350°F (175°C)
👩🍳 INSTRUCTIONS
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment).
- Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Mix wet ingredients: In a large bowl, beat sugar and oil until well blended. Add eggs one at a time, beating well after each. Stir in vanilla.
- Combine: Gradually add dry mixture to the wet mixture, mixing just until combined. Do not overmix.
- Fold in carrots: Gently fold in the grated carrots until evenly distributed. (Optional: add ½ cup chopped walnuts or raisins).
- Bake: Pour batter evenly into prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
- Cool: Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy. If too thick, add milk 1 tsp at a time.
- Assemble: Place one layer on a plate, spread with frosting. Top with second layer, then frost top and sides. Decorate with carrot shavings or nuts if desired.
🍰 BAKER’S NOTES
✔️ For extra moisture, add ½ cup crushed pineapple (drained) — a vintage trick!
✔️ Grate carrots finely (not chunky) for even texture.
✔️ Chill the cake 20 min before slicing for clean cuts.