carrot cake

Ingredients:

For the cake:

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

For the cream cheese frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, beat the sugar and oil together until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the sugar mixture, mixing until just combined.
6. Fold in the grated carrots and chopped walnuts, if using.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
10. Remove the cakes from the pans and let them cool completely on a wire rack.
11. In a large mixing bowl, beat the cream cheese and butter together until light and fluffy.
12. Gradually add the powdered sugar, mixing until smooth.
13. Stir in the vanilla extract.
14. Spread a layer of frosting on top of one of the cooled cakes.
15. Place the second cake on top of the frosted cake.
16. Spread a layer of frosting on top of the second cake and around the sides.
17. Refrigerate the cake for at least 30 minutes before serving.

Enjoy your delicious and classic Carrot Cake with cream cheese frosting as a dessert or a sweet treat any time of the day!