260ml (1 cup) vegetable oil
175g granulated sugar
100g light brown sugar
4 eggs tsp vanilla extract
300g plain flour (all purpose flour)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/4 tsp ground nutmeg
650g finely-grated fresh carrots
100g cream cheese, room temperature
100g salted butter, room temperature
1 tsp vanilla extract
500g icing sugar (powdered sugar)
Preheat the oven to 180°C/350°F/gas 4.
Grease and line the base of an 8-inch round baking pan (you will split the cake later, so if you prefer, you could alternatively bake in 2 x 8-inch round pans).
Make the cake - mix together oil and sugars until smooth. Add in the eggs one at a time, mixing well after each addition. Add the vanilla and mix until smooth.
Add the rest of the dry ingredients (not carrots yet) and mix until just combined, then add the carrots and combine.
Pour the batter evenly into the prepared cake pan(s) and bake for 30-40 minutes, or until a toothpick inserted in the middle of the cake(s) comes out clean. Remove pan(s) and allow to cool on a wire rack.
Level the top of the cold cake(s), and if you baked the cake in one tin, split horizontally in half.
To make the icing, whisk together cream cheese, butter and vanilla with an electric mixer on medium speed for a minute or until smooth. Lower speed to medium-low and gradually add in the icing sugar. Increase speed to medium-high and beat until combined.
Layer the cakes with the cream cheese icing, and then cover the outside of the cake. Store in an airtight container for up to 4 days.
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