Directions
- 1Preheat oven to 350°F (175°C). Prepare two 8-inch cake pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
- 2In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3Add canola oil and melted butter; stir well using an electric mixer or stand mixer.
- 4Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 5Stir in carrots and nuts (if using) until well combined.
- 6Divide batter evenly between prepared pans and bake at 350°F (175°C) for 40 minutes. Check with a toothpick; it should come out mostly clean.
- 7Let cakes cool in pans for 10 minutes, then run a knife around edges and invert onto cooling racks to cool completely.
- 8Once cool, frost the cakes with cream cheese frosting. A crumb coat is recommended before final frosting.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light or dark brown sugar
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon nutmeg
- 1 cup canola or vegetable oil
- 0.5 cup unsalted butter, melted
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans
- 2 batches cream cheese frosting
Equipment
oven8-inch cake pansparchment paperwhiskelectric mixer or stand mixerspatulatoothpickcooling rackserving platterknifecream cheese frostingpiping bagWilton 8B tip
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