This recipe is easy if you have a food processor to grate your carrots, or if you buy them pre-grated. Otherwise it's a huge pain. Literally. You'll scrape the heck out of your knuckles on the grater. Serves 12 to 16.
Preheat oven to 180°C (350°F).
Grease and lightly flour two 23 cm (9-inch) cake tins (or one 32-by-23-by-5 cm / 13-by-9-by-2-inch baking pan). Set aside.
Combine flour, sugar, baking powder, baking soda and cinnamon in a large mixing bowl. Add grated carrots, oil and eggs. Beat with a hand mixer until combined.
Pour batter into prepared cake tins.
Bake 30 to 35 minutes (35 to 40 if using a 32-by-23-by-5 cm / 13-by-9-by-2-inch pan). The cake is ready when a toothpick or knife inserted in the middle of the cake comes out clean.
Cool cake for 10 minutes.
Remove cake from tins and cool thoroughly on a wire rack.
Frost with cream cheese frosting (see "How to make cream cheese icing").
Cover cake and store in refrigerator.
If you like to jazz up your carrot cake, add one 225 g (8-oz) can of crushed pineapple, drained, along with 60 g (1/2 cup) shredded coconut at the same time as you add the shredded carrots to the batter.