Carrot Cake ❤️

Carrot Cake ❤️

classic recipe for Carrot Cake, complete with a rich cream cheese frosting:

Ingredients:

For the Cake:

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

For the Cream Cheese Frosting:

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

Instructions:

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat eggs until light. Gradually add oil, sugar, and vanilla, beating until well blended.
Stir in the flour mixture until just combined.
Fold in the grated carrots, and if desired, the nuts and raisins.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Cream Cheese Frosting:

In a large bowl, beat together the softened butter and cream cheese until smooth.
Gradually add powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.

Assemble the Cake:

If the cakes are domed on top, trim them flat with a knife.
Place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top of the first and spread frosting on the top and around the sides of the cake.

Serve:
The cake can be garnished with additional nuts or carrot decorations if desired.
Serve at room temperature for the best flavor.
Tips:
Carrot Texture: For a finer texture, grate the carrots using the smaller holes of a box grater.
Moisture Content: If your batter seems too dry, you can add a little pineapple juice or applesauce to moisten it.
Storage: Store the cake in the refrigerator due to the cream cheese frosting, but let it come to room temperature before serving for the best flavor.
Enjoy your homemade Carrot Cake