Carrot Cake

This moist and flavorful carrot cake is packed with spices, tender carrots, and walnuts. Topped with a rich cream cheese frosting, it's the perfect dessert for any occasion!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1 1/2 cups vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: 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 the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, and eggs until smooth. Add the oil and vanilla extract, and mix until combined.
4. Add the Carrots and Nuts: Stir in the grated carrots, walnuts (if using), and raisins (if using).
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Bake the Cake: 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 the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Make the Cream Cheese Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and beat until fluffy. Stir in the vanilla extract.
9. Frost and Serve: Once the cakes are completely cool, frost the top of one cake, place the second cake on top, and frost the top and sides of the entire cake. Decorate with additional walnuts, raisins, or shredded coconut if desired.

Make-Ahead & Storage Instructions:

Store leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze the cake for up to 3 months—just wrap it tightly in plastic wrap and foil.

Customization Ideas:

• Pineapple Version: Add 1/2 cup of crushed pineapple (drained) for extra moisture and flavor.
• Vegan Version: Replace eggs with flax eggs and use non-dairy milk and oil to make it vegan.
• Spiced Version: Add 1/2 teaspoon ground ginger for an extra warm, spiced flavor.

This carrot cake is perfect for any celebration and will become a crowd favorite! 🥕🍰