Carrot Cake is a classic dessert that combines grated carrots with a variety of spices and ingredients to create a moist, flavorful cake. Often topped with cream cheese frosting, this cake is popular for its rich taste and texture. Here’s a traditional recipe for making Carrot Cake:

Ingredients:

For the Cake:

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

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1-2 tablespoons milk (if needed for consistency)

Instructions:

For the Cake:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans or a 9×13-inch rectangular pan.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix the Wet Ingredients:
   • In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Stir in the vanilla extract.
4. Combine Ingredients:
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   • Fold in the grated carrots, nuts, raisins, and pineapple (if using).
5. Bake the Cake:
   • Pour the batter evenly into the prepared pans.
   • Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a rectangular pan), or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Make the Frosting:
   • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Stir in the vanilla extract.
   • If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is reached.
2. Frost the Cake:
   • Once the cakes are completely cool, spread a layer of frosting on the top of one cake layer.
   • Place the second cake layer on top and spread frosting over the top and sides of the entire cake.
   • If using a rectangular pan, simply spread the frosting over the top of the cake.
3. Serve:
   • Slice and serve your delicious Carrot Cake. Store any leftovers in the refrigerator.

Enjoy your homemade Carrot Cake!