- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 3 cups fresh grated carrots, loosely packed
- 1 cup chopped nuts, optional
- 4 ounces cream cheese, room temperature
- ¼ cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 ¾ cups confectioners’ sugar
Preheat oven to 350°F. Grease and flour or spray with non-stick baking spray a 13” x 9” x 2” inch inch pan or four mini cake pans.
In bowl of stand mixer fitted with paddle, cream together the sugar, oil and eggs.
Add flour, baking powder, baking soda, cinnamon and salt; mix well.
Stir in carrots and nuts.
Bake the 13”x 9”x 2”- inch pan 45 minutes or mini cakes 30 minutes or until tester is clean or cake reaches an internal temperature 200°F-209°F.
Cool on wire rack. If using mini cake pans let cool 10 minutes, loosen edge with knife and invert on rack to cool.
Beat together cream cheese, butter and vanilla. Mix well. Stir in confectioners’ sugar. Refrigerate cake if frosted with Cream Cheese Icing.
NUTRITION INFORMATION PER SERVING (1 SLICE, 64g): 240 calories, 130 calories from fat, 15g total fat, 2g saturated fat, 0g trans fat, 30mg cholesterol, 200mg sodium, 27g total carbohydrate, 1g dietary fiber, 17g sugars, 2g protein, 26mcg folate, 1mg vitamin C, 1mg iron.
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