• 2 cups AP flour
  • 4 eggs
  • 2 Tsp baking powder
  • 1½ Tsp baking soda
  • A pinch of salt
  • 3 cups grated carrots
  • 2 Tsp ground cinnamon
  • 1¼ cups vegetable oil
  • 2 cups granulated sugar
  • 2 Tsp vanilla extract
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

  • 4 cups powdered sugar, sifted
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 Tsp vanilla extract


● Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
● In a large bowl, beat eggs until light. Gradually add oil, sugar, and vanilla, beating until well blended.
● Stir in the flour mixture until just combined.
Fold in the grated carrots, and if desired, the nuts and raisins.
● Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
● Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Cream Cheese Frosting:

● In a large bowl, beat together the softened butter and cream cheese until smooth.
● Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.

Assemble the Cake:

● If the cakes are doom shaped on top, trim them flat with a knife. Place one cake layer on a serving plate and spread a layer of frosting on top.
● Place the second cake layer on top of the first and spread frosting on the top and around the sides of the cake.

Garnish with nuts if you want.