1. Prepare the oven
Preheat your oven to 175°C (350°F).
Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
3. Mix the wet ingredients
In a large bowl, beat the eggs and sugar until slightly pale and fluffy.
Add the vegetable oil and vanilla extract and mix until combined.
4. Add the dry ingredients
Gradually add the dry ingredients to the wet mixture.
Stir gently just until combined. Don’t overmix.
5. Add the carrots and nuts
Fold in the grated carrots and chopped walnuts or pecans.
The batter will be thick—that’s exactly what you want.
6. Bake the cakes
Divide the batter evenly between the prepared pans.
Bake for approximately 25–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Make the frosting
Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla.
Continue beating until the frosting is light, smooth, and spreadable.
8. Assemble the cake
Place the first completely cooled cake layer on a serving plate.
Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top and cover the entire cake with the remaining frosting.
9. Decorate
Press chopped walnuts or pecans around the sides or sprinkle them over the top.
For an extra pretty finish, add a few small carrot decorations.
10. Chill and serve
Refrigerate the cake for about 30–60 minutes before slicing.
Then cut into generous slices and enjoy! 🥕🍰❤️
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