This classic recipe can be baked in one 10″ bundt pan, 10″ springform or you can make a two layer 8″ cake. Topped with cream cheese frosting or left plain, this is one of those old-fashioned treats that always please.

3 cups sifted flour
1 1/2 cups white sugar
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 cups raw grated carrot
1 1/4 cup melted butter (cooled)
4 eggs
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350
Grease (cooking spray or butter) a 10″ tube pan

Sift flour to measure and resift measured flour into a large mixing bowl or into the bowl of a stand mixer. Mix in sugar, salt, baking powder, and cinnamon. Add carrots, butter, and eggs and mix at medium speed until the batter is smooth. Fold in the nuts, if you’re using them.

Bake for one hour or until cake tester or toothpick comes out clean. Dust with confectioners’ sugar or frost with the cream cheese frosting recipe below.

(should frost and fill an 8″ layer cake)
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
1-1/2 cups confectioners’ sugar

In a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners’ sugar. Spread over cake.