👨🍳 Instructions
1️⃣ Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots, nuts, and raisins (if using).
2️⃣ Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3️⃣ Make the Cream Cheese Frosting
- In a mixing bowl, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and continue beating until fluffy.
- Mix in the vanilla extract and add milk/heavy cream if needed for a creamy consistency.
4️⃣ Assemble the Cake
- Place one cake layer on a serving plate and spread 1/3 of the frosting over the top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides.
- Garnish with chopped walnuts, pecans, or shredded carrots for decoration.
5️⃣ Serve & Enjoy!
- Slice and serve with coffee, tea, or a glass of milk!
- Store any leftovers in the fridge for up to 5 days.
📌 Tips for the Best Carrot Cake:
✔️ Use freshly grated carrots for the best texture.
✔️ Add crushed pineapple (½ cup) for extra moisture.
✔️ Chill the cake for 30 minutes before serving for the best flavor.
Would you like a one-layer version or a cupcake variation? 😊