Ingredients
Scale
- 1 cup of vegetable (or canola) oil
- 1 1/2 cup of brown sugar
- 6 eggs
- 1 tablespoon of vanilla extract
- 3 cups of all-purpose flour, without baking powder
- 1 teaspoon OF ground cinnamon
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of nutmeg
- A pinch of ground cloves
- 2 1/2 cups of grated carrots
- 1/2 cup of chopped walnuts (optional)
- 2 packages of cream cheese, 8 oz (226 grams each)
- 125 grams (4.4 oz) of butter
- 1 tablespoon of vanilla extract
- 4 cups of powdered sugar
Instructions
- Preheat the oven to 350°F (180°C).
- Butter 2 molds of 22 cm, also ideally place parchment paper in the bottom of each mold.
- In a bowl, mix the oil with the brown sugar, beat until an homogeneous mix is achieved. Add the eggs one by one, as well as the vanilla extract. Beat for about 2 minutes.
- Meanwhile, in another bowl, mix the dry ingredients: flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves.
- Add to the above mixture slowly and at a medium speed. Beat until everything gets well combined.
- Then add the grated carrot, mixing only with a spoon. If you like you can also add chopped nuts or raisins, but this is entirely optional.
- Divide the mixture into two equal portions, and place them into each mold.
- Bake for about 30 minutes.
- Meanwhile, prepare the frosting by mixing well all the following ingredients: cream cheese, butter, vanilla, and powdered sugar. Refrigerate.
- Once the cake bases are ready and cooled down, place one of them at the base, and on top of it add a generous portion of frosting. Place the other cake on top, and then finally cover the entire cake with frosting.
- The decoration is to your liking. In my case, I put some small chocolate eggs.
- You can also stick ground walnuts on the sides of the cake.
- Ideally, let the cake stand for a while before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins