Ingredients

• 2 cup white sugar
• 2 cup flour
• 2.25 teaspoon baking powder
• 2.25 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon clove
• 3 eggs
• 0.75 cup oil
• 1 cup milk
• 3 large whole carrots, cut in half crosswise
• 6 tablespoon unsalted butter, softened
• 1 brick cream cheese, softened
• 4 cup powdered sugar

Steps

1. Preheat the oven to 350 F.
2. In a large mixing bowl, add the white sugar, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove, and mix until well combined.
3. Mix in the eggs, one at a time.
4. Mix in the oil.
5. Mix in 1 cup of milk. Continue mixing until just combined.
6. Using a food processor, finely chop the carrots, and add them to the batter.
7. Once the batter is ready, coat a 9x13-inch cake pan with cooking spray, and line it with parchment paper. Add the batter.
8. Put the cake in the oven, and bake it for 30 minutes until the top is lightly golden brown and fully set.
9. Remove the cake from the oven, set aside, and allow it to fully cool.
10. To make the cream cheese frosting, add the softened butter and softened cream cheese to a mixing bowl, and whip until fluffy.
11. Add 2 cups of powdered sugar and the remaining milk to the batter, and continue mixing. Gradually add the remaining powdered sugar until the frosting comes together.
12. Once you've reached your desired frosting consistency, increase the mixer speed, and whip the frosting until fluffy.
13. When the cake is fully cooled, place it on a large rectangular cake stand, platter, or cardboard cake board. You can also keep it in the pan.
14. Top the cake with a generous amount of frosting, and smooth using a flat spatula.
15. Slice the cake and decorate with carrot slices and greens, if desired.

Nutrition