*(This recipe makes 2 thin 8" rounds, or 1 thicker 9" square. You can double it for a 3 layer 8" round cake.)
2/3 cup + 1 Tbsp vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
3 eggs
1-1/2 tsp vanilla
1-1/2 cups + 2 Tbsp white flour
1-1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/4 tsp nutmeg
1/8 tsp cloves
1/2 pound grated carrots (about 4-5 large carrots, or use a bag of pre-shredded carrots)
Optional: 1/2 cup chopped nuts or raisins
Grease and flour 2 round 8" cake pans, or a 9" square cake pan. Heat the oven to 350 degrees.
Place oil and sugars in a mixing bowl and beat at high speed till very well blended. Add eggs one at a time, beating well after each addition. Blend in vanilla; set aside.
In another large bowl, whisk together the dry ingredients. Add the dry ingredients to the sugar mixture, about 1/2 cup at a time, beating well after each addition and scraping the sides of the bowl as needed. Add the grated carrot, mixing well by hand. Add the nuts and/or raisins if desired.
Pour into prepared pans and bake at 350 for 25-30 minutes, checking after 20 and rotating pans if necessary. Cool completely, then frost with cream cheese frosting.
Cream cheese frosting: Bring 16 oz of cream cheese and 1 stick of unsalted butter to room temperature. Whip cream cheese and butter together until very well mixed. Slowly add in up to 3 cups of powdered sugar and 1 tsp vanilla, until the frosting is spreading consistency.