Ingredients:

  • 2 cups all-purpose flour (250g)
  • 1 1/2 cups granulated sugar (300g)
  • 1/2 cup brown sugar, packed (100g)
  • 1 tsp baking soda (5g)
  • 2 tsp ground cinnamon (5g)
  • 1/2 tsp salt (3g)
  • 1 cup vegetable oil (235ml)
  • 4 large eggs (200g)
  • 2 tsp vanilla extract (10ml)
  • 3 cups freshly grated carrots (350g)
  • 1 cup chopped walnuts, toasted (115g)
  • 8 oz full-fat cream cheese (225g)
  • 1/2 cup unsalted butter (115g)
  • 3 1/2 cups powdered sugar, sifted (420g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp salt (1g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
  4. Slowly fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the freshly grated carrots and toasted chopped walnuts.
  6. Divide the batter evenly between the two prepared pans and bake for 45 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool completely on a wire rack.
  8. Prepare frosting by beating softened cream cheese and unsalted butter together until smooth. Mix in powdered sugar, 1 tsp vanilla extract, and salt until fluffy.
  9. Frost the cooled cake layers and refrigerate for 1 hour to allow the frosting to set.