Ingredients
16
16 servings
- •1 cup olive oil
- •4 eggs
- •1 cup white sugar
- •1 teaspoon vanilla extract
- •2.25 cups all-purpose flour
- •1 teaspoon salt
- •1 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •0.5 teaspoon baking powder
- •0.25 teaspoon ground nutmeg
- •3 cups shredded carrots
- •0.5 cup chopped walnuts
- •0.5 cup raisins
- •1 (8 ounce) package cream cheese, softened
- •0.25 cup butter, softened
- •1 cup confectioners' sugar, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
- Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
- Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
- Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
- Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.
Nutritional Facts
Per 16 servings
- Calories: 405
- Carbohydrate: 41g
- Fat: 25g
- Fiber: 2g
- Protein: 5g
- Sugar: 25g
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