Ingredients
Scale
- 2 cups (260 grams) all-purpose/plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ½ cup (180 ml) vegetable or canola oil
- ½ cup (150 grams) granulated/caster sugar
- ¼ cup (50 grams) light brown sugar
- 4 large eggs room temperature
- ½ cup (110 grams) plain, full fat yogurt
- 1 ½ teaspoons good vanilla extract
- 4 cups (400 grams) about 4 large carrots
- 1 cup (120 grams) toasted/roasted walnut pieces
- 1 cup (8 ounces/225 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (225 grams) powdered/confectioners sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) with the rack in the center.
- Butter a 9 x 12-inch (23 x 33 cm) glass baking dish or use two 9-inch (23 cm) round cake tins, adjusting baking time.
- In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the oil and sugars until smooth, then add the eggs one at a time, mixing well.
- Incorporate the yogurt and vanilla until combined.
- Gradually add the flour mixture in small batches, mixing well and scraping the bowl sides as needed. Stir in the carrots and walnuts.
- Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean.
- Cool in the pan for 15 minutes, loosen edges, and transfer to a cooling rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For quicker baking, use round cake tins instead of a rectangular pan.
Make sure the eggs are at room temperature for better mixing.
You can substitute walnuts with pecans or omit them for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg