Carrot Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 cups grated carrots (about 3 large carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• Cream Cheese Frosting (see below)

Instructions:

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes.
4. Slowly mix in the oil until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the grated carrots and chopped nuts, if using.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
10. Once the cakes have cooled, frost them with Cream Cheese Frosting and serve.

Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, beat the butter and cream cheese together until smooth.
2. Gradually add the powdered sugar and beat until well combined.
3. Stir in the vanilla extract.
4. Use immediately to frost the carrot cake.

Enjoy your delicious homemade carrot cake!