Directions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will prepare them for the tremendous batter you’ll soon create.
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In a large bowl, combine the oil, sugar, and brown sugar. Beat in the eggs one at a time until the mixture is well blended and smooth.
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In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. These dry ingredients play a crucial role in providing structure to your cake.
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Gradually stir the dry ingredients into the wet mixture until everything is just combined. Be careful not to overmix, as that could affect the cake’s texture. Then, fold in the grated carrots, enriching the batter with flavor and moisture.
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Divide the batter evenly between the prepared cake pans. A kitchen scale can help ensure even distribution, so both layers bake perfectly.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. This step is vital for achieving that tremendous moistness. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
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While the cakes cool, prepare the cream cheese frosting. Beat together the softened butter and cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract. If the frosting turns out too thick for your liking, you can add milk a tablespoon at a time until you reach the desired consistency.
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Once the cakes are fully cool, spread a layer of frosting between the two layers. Then, frost the top and sides of the cake. You can decorate it as desired with additional grated carrots, nuts, or even edible flowers for a lovely finishing touch.
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