1 cup white sugar
1 cup brown sugar
1 1/4 cup vegetable oil
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
tsp ground cinnamon
1 tsp nutmeg
3 cups grated carrots
1 cup walnuts
Prep Day: Mix the sugar and vegetable oil together. The sugar will start to dissolve and add the vanilla then add the eggs one at a time. This is much wetter than creamed butter and sugar together and helps make the carrot cake moist.
Next add in the flour, salt, baking soda and powder and your spices. After those are combined mix in the nuts and grated carrots.
You can grate the carrots by hand or with a food processor. Peel them and cut off the top and bottom before grating for the cake. I usually grate by hand because the food processor grates the carrots finer than I like.
Bake at 350 Farheinet in a 9×13 pan about 40-50 minutes or until a toothpick comes out clean and the top of the cake is firm to the touch.
Wrap the cooled cake in freezer quality materials. I use plastic warp to keep it air tight and keep the carrot cake moist and aluminum foil as an outer layer. If you freeze it in a pan make sure it’s freezer safe, some glass pans can shatter in the cold.
If you frost the cake before freezing put the cake, uncovered, into the freezer for one to two hours until the frosting is frozen solid. Then wrap in plastic wrap and aluminum foil.
Thaw your unfrosted cake in the fridge overnight or on the counter for a few hours.
To thaw a frosted cake first remove the wrapping. Then put the cake in a covered cake tray or use toothpicks to hold the plastic wrap up above the frosting. Cream cheese frosting needs to be refrigerated so let the cake thaw in the fridge overnight.