1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the sugar and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and nuts (if using).
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the icing, beat the cream cheese and butter together until creamy. Add the powdered sugar, vanilla extract, and cinnamon, and beat until smooth and fluffy.
8. Spread the icing between the cake layers and over the top and sides. Garnish with extra nuts or a dusting of cinnamon if desired.
Prep Time: 20 minutes | Baking Time: 30 minutes | Total Time: 50 minutes | Kcal: 340 kcal per slice | Servings: 10-12 slices
Note About The Recipe:
This Carrot Cake with Cinnamon Cream Icing is a moist and spiced delight, perfect for any occasion. The creamy, cinnamon-infused frosting adds an extra layer of decadence to this crowd-pleasing dessert!
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