Preheat the oven to 350°F (175°C) and lightly grease a baking pan. Grate the carrots using a grater and set aside.
2 cups grated carrots
In a large mixing bowl, combine the flour, sugar, ground cinnamon, baking powder, and salt. Mix until evenly distributed using a whisk or spoon.
1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoons baking powder, 0.25 teaspoons salt
Add the eggs, vegetable oil, and grated carrots to the dry ingredients. Use an electric mixer or whisk to blend everything until the batter is smooth and uniform.
2 cups grated carrots, 0.5 cups vegetable oil, 3 large eggs
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place in the preheated oven and bake for about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack and let it cool completely, watching for a firm, moist texture with visible carrot flecks.
Optional: spread cream cheese frosting over the cooled cake for a finishing touch. Slice and serve to reveal a tender crumb with flecks of orange carrot throughout.
