Instructions
1. Preheat & Prep
Heat oven to 350°F (175°C).
Grease a 9×13-inch pan.
2. Mix Dry Ingredients
In one bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
3. Make the Batter
In another bowl, beat sugar and eggs until light.
Mix in oil, then stir in carrots and nuts.
Add dry ingredients and mix gently until combined.
4. Bake
Pour into prepared pan.
Bake 25–30 minutes, until a toothpick comes out clean.
5. Cool & Frost
Cool the cake fully before frosting.
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla; beat until creamy.
Spread frosting on cake and top with extra nuts or cinnamon.
💡 Tips
Don’t overmix the batter — keeps the cake tender.
Use room-temp cream cheese for smooth frosting.
Make ahead and chill overnight for best flavor.
Freeze slices wrapped in plastic for up to 3 months.
