1 1/2 cups vegetable oil
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
3 cups grated carrots
1 16 ounce package of powdered sugar
1 8 ounce package of cream cheese
1/2 cup unsalted butter
1 teaspoon vanilla
Begin by pre-heating your oven to 350. Grease and flour your cake pans. It is also a great idea to place a parchment cut out in the bottom of each pan assure easy removal after baking.
Beat eggs and oil. In a separate bowl combine flour, sugar, baking powder, baking soda, cinnamon and salt. Add this to the egg mixture and beat well. Stir in the carrots and pour into your cake pans. I like to drop the pan on the counter a few times to remove the air bubbles.
Bake for 30 to 35 minutes until your testing stick comes out clean. It is that simple and it is delicious. I did not have any cinnamon on hand yesterday, so I substituted Penzey’s baking spice which is a combination of a variety of spices including cinnamon, cardamom, anise and mace. It worked very well in this recipe.
To make the icing combine all the above ingredients and beat until smooth. I chose to use vanilla paste rather than vanilla extract. I like the concentrated flavor and aesthetic addition of the vanilla seeds in the icing.
When it came time to frost the cakes, I frosted the bottom layer and added a layer of toasted walnuts before placing the second cake on top. It is one of my favorite cake recipes and comes out great every time.