Prepare the pan and oven
Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking pan thoroughly, making sure to coat the corners and sides to prevent sticking. Set aside.
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Whisking evenly distributes the leavening and spices, which helps the cake bake uniformly.
Mix the wet ingredients
In a large bowl, beat together the granulated sugar, eggs, and vegetable oil until fully combined and slightly thickened. The mixture should look smooth and glossy, with no visible streaks of egg.
Combine the batter
Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing, as this can lead to a dense cake. Fold in the grated carrots and chopped nuts, if using, until evenly distributed throughout the batter.
Bake the cake
Pour the batter into the prepared pan and smooth the top with a spatula, spreading it evenly into the corners. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan.
Make the cream cheese frosting
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