Incredibly moist and easy
- 9" baking pans
- 2 c flour
- 2 tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1¼ c vegetable oil
- 1 c sugar
- 1 c brown sugar (lightly packed)
- 1 tsp vanilla
- 4 eggs
- 3 c peeled and grated carrots (about 5-6 medium)
- optional: 1 c chopped pecans and/or ½ c raisins
- 16 oz cream cheese, softened
- ½ c butter, softened
- 4 ½ c powdered sugar
- 1 ¼ tsp vanilla
Heat oven to 350 F
Grease and flour two 9" round cake pans.
In medium bowl, whisk flour, baking soda, salt and cinnamon until well blended.
In separate bowl, whisk oil, sugars and vanilla. Whisk in eggs, one at a time, until combined.
Add dry ingredients to oil/sugar/vanilla/eggs mixture in batches, incorporating fully after each addition.
Stir in the carrots (and nuts/raisins if using)
Divide cake between the two cake pans and bake 35-45 minutes, or until cake tops are springy when touched, and toothpick inserted in centre comes out clean.
Cool cakes in pans for 15 minutes then turn out onto cooling racks
Beat cream cheese and butter together until smooth, about two minutes.
Add powdered sugar and vanilla and beat another 2-3 minutes until smooth and creamy.
If you find frosting is too thick, add 1 tbsp cream or milk.