Ingredients
- 2 cups 250g all-purpose flour
- 2 cups 400g granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 4 extra-large eggs
- 1 cup 240ml Mazola oil
- 3 cups 300g shredded carrots
- ½ cup 115g unsalted butter, softened (For the Topping)
- 3 oz 85g cream cheese, softened (For the Topping)
- 3 cups 360g powdered sugar (For the Topping)
- ½ cup 60g ground walnuts (For the Topping)
Instructions
- Preheat the Oven – Set your oven to 325°F (163°C). Grease a 9-inch (23cm) round baking pan and set aside.
- Mix Dry Ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon until well combined.
- Mix Wet Ingredients – In a separate bowl, beat the eggs and mix in the Mazola oil.
- Combine – Gradually add the wet mixture into the dry ingredients, stirring until just combined.
- Add Carrots – Gently fold in the shredded carrots as the final step, ensuring they are evenly distributed.
- Bake – Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding the topping.
- Topping Instructions
- In a bowl, beat together the butter, cream cheese, and powdered sugar until smooth and creamy.
- Spread the topping evenly over the cooled cake.
- Sprinkle the ground walnuts on top as a finishing touch.
- Serving Suggestion: Slice into 8-10 pieces and enjoy!
Tried this recipe?Let us know how it was!