Ingredients:
- 1 cup (120g) All-purpose flour
- ½ tsp Baking soda
- ½ tsp Baking powder
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ¼ tsp Salt
- ½ cup (120ml) Vegetable oil
- ½ cup (100g) Granulated sugar
- ½ cup (100g) Brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 ½ cups (150g) Grated carrots
- ½ cup (60g) Walnuts
- 16 oz (450g) Cream cheese
- ¾ cup (150g) Granulated sugar
- 3 large Eggs
- ½ cup (120g) Sour cream
- 1 tsp Vanilla extract
- 1 tbsp All-purpose flour
- Cream cheese frosting / whipped cream
- Chopped walnuts
- Ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Grease and foil-wrap a 9-inch springform pan.
- Mix dry and wet ingredients separately, combine, then fold in carrots and walnuts.
- Pour carrot cake batter into pan and bake for 15 minutes. Reduce oven to 325°F (160°C).
- Beat cream cheese, sugar, eggs, sour cream, vanilla, and flour until smooth. Pour over cake layer.
- Bake 45–50 minutes until just set.
- Cool 1 hour in oven, then refrigerate overnight.
- Release pan, add toppings, and slice cleanly before serving.