Ingredients:

  • 250g all purpose flour
  • 240ml vegetable oil
  • 200g granulated sugar
  • 200g packed brown sugar
  • 300g freshly grated carrots
  • 100g chopped walnuts
  • 450g full fat cream cheese
  • 115g unsalted butter
  • 500g powdered sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg

Instructions:

  1. Toast the walnuts. Place the 100g of walnuts in a dry pan over medium heat for 5 minutes until they smell nutty and look slightly golden.
  2. Prep the pans. Grease two 9 inch round pans and line the bottoms with parchment paper.
  3. Whisk dry ingredients. Combine 250g flour, 1 tsp baking powder, 1 tsp baking soda, salt, and all spices.
  4. Emulsify wet ingredients. Beat 240ml oil, 200g granulated sugar, and 200g brown sugar for 2 minutes until the mixture looks like wet sand.
  5. Incorporate eggs. Add 4 large eggs one at a time.
  6. Fold in carrots. Stir in 300g grated carrots and the toasted walnuts using a spatula.
  7. Add dry to wet. Gently fold in the flour mixture until no white streaks remain.
  8. Bake the cake. Divide batter and bake for 35 minutes at 350°F.
  9. Prepare the frosting. Whip 450g cream cheese and 115g butter until velvety and pale, then slowly add 500g sifted powdered sugar.
  10. Assemble. Once the cake is completely cool to the touch, frost between layers and across the top and sides.