This amazing, moist, and flavorful Carrot Cake packed with freshly grated carrots, nuts, and spices.
Ingredients
3 cups finely grated carrots (about 1 lb. unpeeled carrots) gently pack each cup
4 eggs room temperature
3/4 cup vegetable or avocado oil
1 cup brown sugar
1/2 cup white granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 cup chopped walnuts (or pecans) *optional
Frosting:
12 oz cream cheese softened
1/2 cup unsalted butter softened
2 tsp vanilla extract
3 cups powdered sugar
1/2-1 cup chopped walnuts (or pecans) toppings
Instructions
Cake:
Preheat the oven to 350°.
Grease 2 9-inch round cake pans with some cooking spray. Sprinkle a couple of tablespoons of flour in each greased pan. Shake the pan gently to spread flour around evenly on the bottom and the sides. Turn the pans over and pat the excess flour out of the pan.
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