• 4 large eggs, beaten (room temperature)
• 250 g all-purpose flour (about 2 cups)
• 400 g granulated sugar (about 2 cups)
• 2 teaspoons (10 ml) baking powder
• 1–2 teaspoons (5–10 ml) ground cinnamon (we recommend 2 tsp)
• ½ teaspoon (3 g) salt
• ½ teaspoon (2.5 g) baking soda
• 300 g finely shredded carrots, lightly packed (about 3 cups)
• 180 ml vegetable oil (about ¾ cup)

For the Cream Cheese Frosting

• 225 g cream cheese, softened (8 oz)
• 115 g butter, softened (about ½ cup / 1 stick)
• 2 teaspoons (10 ml) pure vanilla extract
• 625–750 g powdered sugar (5 to 6 cups), sifted

Instructions

1. Prepare the pans: Allow the eggs to come to room temperature for 30 minutes. Grease two 20 cm or 23 cm (8″ or 9″) round cake pans. Line the bottoms with wax paper, then grease the wax paper.
2. Preheat the oven to 175°C (350°F).
3. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and baking soda.
4. Mix wet ingredients: In another bowl, combine the beaten eggs, shredded carrots, and oil. Stir until well mixed.
5. Combine: Add the wet mixture to the dry ingredients and stir just until blended. Do not overmix. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean.
7. Cool: Let the cakes cool in the pans on wire racks for about 10 minutes. Remove from pans, peel off the wax paper, and cool completely on the racks.

Cream Cheese FrostingIn a large bowl, beat the softened cream cheese, butter, and vanilla on medium speed until light and fluffy. Gradually add the powdered sugar, beating well after each addition, until you reach a smooth, spreadable consistency.AssemblyMake sure the cakes are completely cool. Place the first layer (rounded side down) on a serving plate. Brush away any loose crumbs. Spread about 120 ml (½ cup) of frosting on top. Place the second layer on top (rounded side up). Frost the sides first, then the top. For a rustic look, leave it plain or sprinkle with chopped walnuts or pecans if desired.Makes one 2-layer 20–23 cm cake (about 12–16 servings).Pro Tips

• Shred the carrots finely — this helps them blend into the cake and prevents sinking.
• For the best texture, bring all ingredients to room temperature before starting.
• The cake tastes even better the next day as the flavors meld.
• Store in the refrigerator for up to 5 days. Bring to room temperature before serving for the creamiest frosting.

This classic carrot cake delivers the perfect balance of spice, sweetness, and moisture in every bite. It’s a guaranteed favorite!Enjoy! Let us know how yours turns out.