Carrot Cake with Cream Cheese Frosting

🥕A classic Carrot Cake with Cream Cheese Frosting — moist, spiced, and topped with a luscious creamy layer:

Ingredients (Serves 10–12)

For the cake:

• 2 cups all‑purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg (optional)
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil (or melted butter)
• 4 large eggs
• 2 cups finely grated carrots
• 1 cup walnuts, chopped (optional)
• 1 cup raisins (optional)
• 1 tsp vanilla extract

For the cream cheese frosting:

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

👩‍🍳 Instructions

1. Prepare oven & pan
   • Preheat oven to 350°F (175°C). Grease and flour a 9×13‑inch pan or two 9‑inch round pans.
2. Mix dry ingredients
   • In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients
   • In a large bowl, beat sugar, oil, and eggs until smooth. Stir in vanilla.
4. Combine
   • Fold in grated carrots, walnuts, and raisins.
   • Add dry mixture gradually, stirring until just combined.
5. Bake
   • Pour batter into prepared pan(s).
   • Bake 35–40 minutes (round pans may take 30–35), until a toothpick inserted in the center comes out clean.
   • Cool completely before frosting.
6. Make frosting
   • Beat cream cheese and butter until creamy.
   • Add powdered sugar gradually, then vanilla.
   • Spread over cooled cake.

🌟 Tips

• For extra moisture, soak raisins in warm water for 10 minutes before adding.
• Add orange zest for a citrusy lift.
• This cake keeps well—store covered in the fridge up to 5 days.

🍴 Nutrition (per slice with frosting)

• Calories: ~380
• Fat: 22g
• Carbs: 40g
• Protein: 5g

This carrot cake is spiced, nutty, and naturally sweet, with the cream cheese frosting adding a tangy, velvety finish.