Ingredients:

  • 2 cups (250 g) All-Purpose Flour, sifted
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (220 g) Packed Light Brown Sugar
  • 2 tsp (10 g) Baking Soda
  • 2 tsp (5 g) Ground Cinnamon
  • 1/2 tsp (1.5 g) Ground Nutmeg
  • 1 tsp (6 g) Fine Sea Salt
  • 4 Large Eggs, room temperature
  • 1 1/2 cups (355 ml) Neutral Oil (e.g., Vegetable or Canola)
  • 1 tsp (5 ml) Vanilla Extract
  • 3 cups (360 g) Freshly Grated Carrots
  • 1 cup (120 g) Chopped Pecans or Walnuts (Optional, lightly toasted)
  • 8 oz (226 g) Full-fat Cream Cheese, softened
  • 1/2 cup (113 g) Unsalted Butter, softened
  • 4 cups (480 g) Powdered Sugar (Confectioners'), sifted
  • 1 tsp (5 ml) Vanilla Extract (for frosting)
  • 1/4 tsp (1.5 g) Pinch of Salt (for frosting)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.
  3. In a separate, larger bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Beat on medium speed until the mixture is smooth and slightly lighter in color (about 2 minutes).
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop mixing immediately once no streaks of flour remain.
  5. Gently fold in the freshly grated carrots and any toasted nuts using a rubber spatula.
  6. Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack. Allow the layers to cool completely (1–2 hours) before frosting.
  8. To make the frosting, beat the softened cream cheese and butter in an electric mixer until light, fluffy, and completely smooth.
  9. Gradually add the sifted powdered sugar on low speed until incorporated, then increase speed to medium-high and beat until stiff peaks form. Mix in the vanilla and salt.
  10. Assemble the cake: Place the first layer on a serving platter, spread with a generous layer of frosting, top with the second layer, and apply the final coat of frosting evenly over the top and sides.