- 1 ½ cups + 2 tbsp avocado oil or vegetable oil, or any mild-flavored oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tsp fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 pound finely-grated* fresh carrots
- optional: 1 cup chopped nuts or ½ cup raisins
- 3 8-oz bricks cream cheese room temperature
- 6 cups powdered sugar (or more, if needed to thicken)
- ½ tsp fine sea salt
- 1 tbsp vanilla extract
- 1 cup salted butter room temperature
- Preheat oven to 350°F. Grease and flour three 8-inch round baking pans. (Or to save a step, you can coat them with baking spray, which already contains flour.)
- In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
- In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined.
- Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth.
- Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
- Portion the batter evenly into the prepared baking pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.
- Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
- Meanwhile, to make the cream cheese frosting, combine the cream cheese, butter and vanilla in a large mixing bowl and stir until combined and smooth. (You can either do this with a spatula, or with a hand or stand mixer.)
- Gradually stir in the powdered sugar and mix until it is completely combined. Feel free to add more/less powdered sugar to achieve your desired consistency.
- Once the cakes reach room temperature,* use a cake leveler or a bread knife to slice off the rounded tops of the cakes so that they are completely flat on top.
- Place the first cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges.
- Repeat with the second and third layers of the cake. Then use the remainder of the frosting to frost all around the side edges of the cake.
- Once you’re ready to serve the cake, slice it up and enjoy! Or cover and refrigerate for up to 4 days.
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