Carrot Cake with Cream Cheese Frosting

Ingredients for Carrot Cake:

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

Ingredients for Cream Cheese Frosting:

• 8 oz. cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1-2 tablespoons milk (if needed)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line with parchment paper.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract.
4. Gradually mix in the dry ingredients into the wet mixture, until just combined. Then fold in the grated carrots and chopped walnuts (if using).
5. Pour the batter evenly into the prepared cake pans, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely in the pans before removing them.
7. To make the cream cheese frosting, beat together cream cheese and butter until smooth and creamy. Gradually add in powdered sugar and vanilla extract until well combined. If the frosting is too thick, add in a tablespoon or two of milk to thin it out.
8. Place one cake layer on a plate or cake stand. Spread a layer of frosting on top of the cake. Then place the second cake layer on top and spread the remaining frosting over the entire cake.
9. Decorate the cake with extra grated carrots or chopped walnuts, if desired.
10. Refrigerate the cake for at least an hour before serving to allow the frosting to set.

Enjoy your delicious Carrot Cake with Cream Cheese Frosting