Carrot Cake

Ingredients:

For the Cake:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1½ cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 4 medium carrots)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven & Prepare Pans:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients:
   • In a large bowl, beat together sugar and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Add Carrots & Nuts:
   • Fold in grated carrots, walnuts, and raisins (if using).
5. Combine Wet & Dry Mixtures:
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Bake:
   • Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool:
   • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a medium bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
9. Assemble Cake:
   • Once the cakes are completely cool, spread frosting on top of one layer. Place the second layer on top and frost the top and sides of the entire cake.
10. Serve:
    • Slice and enjoy your homemade carrot cake!