Method

  1. Heat the oven to 350°F (175°C). Grease and line a 9-by-13-inch pan. Whisk flour, baking powder, baking soda, spices and salt.
  2. Whisk eggs, both sugars, oil and cake vanilla. Fold in the dry mixture just until combined, then carrots and optional walnuts.
  3. Spread in the pan. Bake for 35–45 minutes until a skewer comes out clean. Cool completely in the pan on a rack.
  4. Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and frosting vanilla, just until creamy.
  5. Spread frosting over the cooled cake. Chill briefly for neater slices and cut into 12 portions.

Helpful Tips and Storage

Grate whole carrots finely; packaged shreds can be too dry and coarse. Full-fat block cream cheese makes a firmer frosting than spreadable tubs. Keep the frosted cake refrigerated and use within 4 days.

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Baking & Desserts, Recipes
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