Ingredients
For the cake
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil or melted butter
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups finely grated carrots
- 1 cup chopped walnuts
Optional add-ins
- 1/2 cup raisins or crushed pineapple (well drained)
- 1/4 cup shredded coconut
Step 1: Prepare the Pan and Oven
Preheat the oven to 350°F (175°C).
Grease a 9-inch round pan or an 8×8-inch square pan. Line the bottom with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Set aside.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the granulated sugar, brown sugar, oil or melted butter, eggs, and vanilla until smooth and well combined.
Step 4: Combine Everything
Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
Fold in the grated carrots and chopped walnuts. If using optional add-ins, fold them in now.
The batter will be thick but pourable.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool
Let the cake cool in the pan for 15 minutes. Then remove and cool completely on a wire rack before slicing or frosting.
Optional Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Instructions
Beat the cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, then beat until light and fluffy.
Spread over cooled cake.
Storage Tips
- Store unfrosted cake at room temperature for up to 2 days
- Frosted cake should be refrigerated and brought to room temperature before serving
- Cake keeps well for up to 5 days in the refrigerator
Baking Notes
- Finely grated carrots ensure a soft crumb
- Walnuts can be lightly toasted for deeper flavor
- This recipe can be doubled for a layered cake
