Ingredients
For the cake:
2 teaspoons baking powder
2 cups (250g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 cup (200g) granulated sugar
1 teaspoon ground cinnamon
4 large eggs
1 cup (240ml) vegetable oil
1/2 cup (120g) chopped walnuts or pecans (optional)
2 cups (240g) grated carrots
For the cream cheese frosting:
8 oz (225g) cream cheese, softened
2 cups (250g) powdered sugar
1/2 cup (115g) unsalted butter, softened
1 teaspoon vanilla extract
Chopped nuts for garnish (optional)
Directions
Preheat your oven to 350°F (180°C). Line a square baking pan with parchment paper or grease it well.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, mix the sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition.
Gradually fold in the dry ingredients, followed by the grated carrots and nuts, if using.
Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool completely.
To prepare the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Spread the frosting evenly over the cooled cake. Garnish with chopped nuts, if desired.
Slice into squares and serve.
Enjoy!!