Carrot cake is one of my favorite spring treats! This recipe is adapted from

It’s easy to make and is so delicious!



1 1/2 C vegetable/canola oil

1 C sugar

1 C brown sugar

6 eggs

1 TB vanilla extract

3 1/4 C flour

1 TB ground cinnamon

2 tsp baking soda

2 tsp salt

1 tsp baking powder

1/2 tsp ground nutmeg

1/4-1/2 tsp ground cloves

1 pound fresh grated carrots

2 containers of cream cheese frosting (or make your own)



Preheat oven to 350 degrees. Grease two 9 inch round pans. (I love using spring form pans) Grate carrots and set aside

Mix together oil, sugar, brown sugar until smooth. Add in the eggs and mix, next add vanilla. Slowly add all dry ingredients to the wet mixture. Make sure everything is mixed well and then add the carrots, mixing by hand.

Pour the batter evenly into the two pans. Bake for 25-30 mins, until a toothpick comes out clean. Remove pan and let them cool. (This can be done in the fridge)

Place cake on stand and use a knife to level off the top of each cake. Layer the cake with frosting and frost the cake lightly. Put in the fridge to firm. Once the crumb layer has set, finish frosting how you desire.