Carrot cake recipe

 Carrot Cake Recipe .

Ingredients

- 2 cups all-purpose flour

- 2 tsp baking powder

- 1 1/2 tsp baking soda

- 1 1/2 tsp ground cinnamon

- 1/2 tsp ground nutmeg

- 1/2 tsp ground ginger

- 1/2 tsp salt

- 4 large eggs

- 1 1/4 cups vegetable oil

- 1 cup granulated sugar

- 1 cup packed light brown sugar

- 1/2 cup crushed pineapple (drained)

- 2 cups grated carrots

- 1 cup chopped walnuts  (optional)

- 1 cup raisins (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

 In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

 In another bowl, beat eggs, oil, both sugars, and vanilla extract until smooth. Stir in the crushed pineapple.

 Gradually add the dry ingredients to the wet mixture until just combined. Fold in the grated carrots, 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. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

 Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, and beat until creamy and well-blended.

 Once the cakes are completely cooled, spread a generous amount of frosting between the layers and on top. Decorate with extra nuts or carrot shavings if desired.