Ingredients

The following ingredients have 14 Servings
  • 2 cups milk
  • 2 teaspoons white vinegar (or lemon juice)
  • 1 1/2 cups granulated sugar
  • 2 2/3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 4 teaspoons vanilla extract
  • 2/3 cup canola oil (or vegetable oil/melted butter)
  • 3 cups grated carrot
  • 1/2 cup salted butter (at room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350 degrees. Line 2-8 or 9-inch round cake pans with cooking spray and parchment paper and set aside.
  • Measure milk and stir in white vinegar. Stir and set aside.
  • In a large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in the milk vinegar mixture, oil, and vanilla. Stir until just incorporated. Add in carrot and stir again. 
  • Divide evenly between baking pans and smooth the tops. Bake 20-25 minutes or until set. Remove from oven and cool until pans are just warm. Invert cakes onto cooling racks, remove parchment paper and cool completely.
  • Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.
  • Place one cake onto a cake plate or serving platter. Spread about 1 1/2 cup of frosting onto the cake evenly (doesn’t have to be exact) being sure to push frosting right to the edges of the cake. Top with the other cake round. With the remaining frosting, frost the cake exterior. This can be done with simple tools like the back of a spoon or butter knife or an offset spatula.Decorate with anything from chopped pecans, coconut shreds, sprinkles, or even colored frosting in the shape of carrots.