A moist, dense spiced cake packed with grated carrots and nuts, covered in tangy, sweet cream cheese frosting. It stays moist for days and gets better with time.
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13 items
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
In a large bowl, beat granulated_sugar, brown_sugar, vegetable_oil, and eggs until smooth.
Stir in flour, baking_soda, and cinnamon.
grated carrots and chopped walnuts_or_pecans.
Divide batter between pans. Bake for 30-35 minutes until a toothpick inserted comes out clean.
Cool cakes completely on wire racks.
To make frosting, beat cream_cheese, unsalted_butter_frosting, powdered_sugar, and vanilla_extract until smooth and fluffy.
Frost the top of one cooled cake layer, place the second layer on top, and frost top and sides.
