Moist, rich, and not too sweet, this version of the classic makes a wonderful dessert.
Ingredients for the cake:
2 cups of sugar
3 large eggs at room temperature
1⅓ cup oil
1 teaspoon of pure vanilla extract
2 cups all purpose flour plus a bit more to flour pans
2 t baking soda
2 t cinnamon
1 t salt
1 pound of carrots, grated
1 cup walnuts or pecans, chopped
1 cup raisins (optional)
⅓ cup crumbled walnuts for decoration
Frosting:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
¾ cup confectioners sugar
1 - 2 tablespoons maple syrup
1 teaspoon pure vanilla extract
Preheat oven to 400 degrees.
Butter and flour 2 9" round cake pans.
Beat sugar, eggs, oil and vanilla in at medium speed until thick and well blended (about 2 minutes).
Sift or whisk flour, baking soda, cinnamon, and salt, then slowly add to the egg and sugar mixture.
Grate the carrots and place them in a bowl with the chopped nuts and raisins (if using); mix well, then gradually add to the batter.
Divide batter between the 2 cake pans.
Bake for 10 minutes at 400 and then reduce the heat to 350 degrees for an additional 25 minutes or until a cake tester or toothpick comes out clean.
Let cool in the pans for approximately 15 minutes.
Carefully remove each cake to a cooking rack, and allow to cool thoroughly before frosting.
Spread the top of the bottom layer with cream cheese frosting, place second layer on top and frost its top as well, then frost the sides.
Sprinkle with crumbled nuts.
