Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Salt
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 4 Large Eggs (Room temperature)
  • 1 cup Vegetable Oil
  • ¼ cup Unsalted Butter, melted & cooled slightly
  • 1 teaspoon Vanilla Extract
  • 3 cups Grated Carrots (finely grated, packed)
  • 1 cup Chopped Walnuts or Pecans
  • 16 ounces Full-Fat Cream Cheese, softened
  • ½ cup Unsalted Butter, softened
  • 4 cups Powdered (Icing) Sugar, sifted
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 tablespoon Fresh Lemon Juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans; line the bottoms with parchment paper rounds.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
  3. In a separate large bowl, whisk the granulated sugar, brown sugar, oil, melted butter, and vanilla until smooth.
  4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until barely combined. Do not overmix!
  6. Gently fold in the grated carrots and chopped nuts using a rubber spatula until evenly distributed.
  7. Divide batter evenly between prepared pans. Bake for 30–40 minutes, or until a toothpick inserted into the centre comes out with moist crumbs attached.
  8. Allow cakes to cool in the tins for 15 minutes, then carefully invert onto wire racks to cool completely before frosting.
  9. For the frosting, beat the softened cream cheese and butter together until completely smooth. Gradually add the sifted powdered sugar, mixing on low, then increase speed. Beat in vanilla and lemon juice until light and fluffy.
  10. Once cakes are completely cool, spread a generous layer of frosting between the layers and then cover the top and sides.