Ingredients
2 cups Sugar
1 cup Vegetable Oil
4 Large Eggs
2 cups All Purpose flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1 teaspoon Salt
2 teaspoons Ground cinnamon
1 teaspoon Ground Ginger
1 teaspoon Ground Nutmeg
4 cups Finely Grated Peeled Carrots (approximately 12 medium carrots)
1 teaspoon Vanilla Extract
1 cup Walnuts, toasted and chopped (optional)
16 ounces For Cream Cheese Frosting: Cream Cheese (2-8 oz packages)
2 sticks Unsalted butter, room temperature (1 cup)
2 tablespoons Vanilla Extract
1/2 teaspoon Salt
6 cups Powdered Sugar (measured, then sifted)
Preparation
Position rack in center of oven and preheat to 350F. Butter and flour two 9-inch diameter cake pans with 1.5 inch high sides. Add round of parchment paper to each pan.
Using an electric mixer or stand mixer with paddle attachment, beat sugar, oil, eggs and vanilla until well blended
In a small bowl, combine flour, baking soda, baking power, cinnamon, ginger, nutmeg and salt.
Incrementally add wet ingredients to dry ingredients. Beat until well blended.
Stir in carrots and walnuts (optional)
Divide batter between pans
Bake cakes until tester inserted into center comes out clean, about 30-35 minutes.
Cool cakes in pans on baking rack for 15 minutes. Run small knife between pan sides and cakes to loosen.
Turn cakes out onto racks; cool completely before icing
Place 1 cake layer, flat side up on platter or cake stand. Trim to flatten surface if desired.
Spread 1 cup of icing with off-set spatula.
Top with second cake layer, flat side down.
Spread remaining icing over top and sides of cake.
Refrigerate up to 1 hour or 1 day before serving. Cream cheese frosting is not room temperature stable and any remainders should refrigerated after serving
For Cream Cheese Frosting: Using electric mixer or stand mixer with paddle attachment, beat cream cheese and butter in a large bowl until smooth.
Beat in vanilla extract and salt.
Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes
