Ingredients:

  • 2 cups (240g) All-Purpose Flour, sifted
  • 2 teaspoons (10g) Baking Soda
  • 2 teaspoons (8g) Ground Cinnamon
  • 1/2 teaspoon (2g) Ground Nutmeg
  • 1/2 teaspoon (3g) Fine Sea Salt
  • 4 Large Eggs, room temperature
  • 1 cup (200g) Granulated Sugar
  • 1 cup (200g) Light Brown Sugar, packed
  • 1 cup (240ml) Vegetable Oil
  • 2 teaspoons (10ml) Pure Vanilla Extract
  • 3 cups (approx. 350g) Finely grated Carrots, tightly packed
  • 1 cup (100g) Chopped Walnuts or Pecans (optional, toasted)
  • 8 ounces (225g) Full-fat Cream Cheese, cold
  • 1/2 cup (113g) Unsalted Butter, softened to room temperature
  • 4 cups (480g) Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon (5ml) Pure Vanilla Extract (for frosting)
  • 1 teaspoon (5ml) Freshly Squeezed Lemon Juice (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or one 9x13 inch pan with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually add the dry ingredients mixture into the wet mixture, mixing just until barely combined. Do not overmix.
  5. Gently fold in the grated carrots and the chopped nuts (if using) using a rubber spatula.
  6. Divide the batter evenly between the prepared pans. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. Cool cakes in the tins for 15 minutes before turning out onto a wire rack to cool completely.
  7. To make the frosting, beat the softened butter and cold cream cheese together until completely smooth and no lumps remain.
  8. Gradually add the sifted powdered sugar, mixing slowly at first. Once incorporated, beat in the vanilla extract and lemon juice until the frosting is light and fluffy.
  9. Place the first cooled cake layer on a serving plate. Spread generously with frosting. Top with the second cake layer. Cover the top and sides of the entire cake with the remaining frosting.