Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup
packed light brown sugar - 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4 carrots)
- 1 cup chopped walnuts
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Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, cream together the oil, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the carrots and nuts. Beat until just combined.
- Let the cake cool completely before frosting.
Ingredients
Frosting
- 1 cup unsalted butter, softened (2 sticks)
- 3 cups confectioners’ sugar
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Beat in the milk and vanilla until smooth.
- Frost the cooled cake and enjoy!
