step-by-step

INGREDIENTS YOU'LL NEED

Place the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt in a medium bowl and stir with a whisk.

1

Whisk sugars and eggs in a large bowl until just combined.

2

Mix in the olive oil and vanilla extract.

3

Add the flour mixture in 2 batches.  You can use a whisk first but continue with a spoon/spatula to stir the mixture easily.

4

Stir in the carrots and  mix in the walnuts.

5

Divide the batter among two pans and bake for 24-26 minutes or until the toothpick comes out clean once inserted into the center.

6

While the cake is baking, make the cream cheese filling. Whisk the butter until creamy.  Then add the powdered sugar and vanilla extract.

7

Add the cream cheese and mix for 20 seconds.  Keep the filling in the fridge until ready to use.

8

Cover the first layer with frosting and top with second layer. Spread remaining frosting all over the top and sides.

9

Let the cake set in the fridge for 30-40 minutes to cut nice slices.

10