Carrot Cake

Ingredients:

• For the Cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)
• For the Cream Cheese Frosting:
• 8 oz (225 g) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Oven and Pans:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

1. Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

1. Combine Wet Ingredients:

• In a large mixing bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined and slightly fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

1. Add Carrots and Pineapple:

• Fold in the grated carrots and crushed pineapple until evenly distributed. If using, also fold in the chopped nuts and raisins.

1. Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

1. Bake the Cake:

• Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool the Cake:

• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

1. Prepare the Cream Cheese Frosting:

• In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until well combined and fluffy.
• Mix in the vanilla extract.

1. Frost the Cake:

• Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer.
• Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

1. Optional Garnish:
   • Garnish with additional chopped nuts or a sprinkle of cinnamon if desired.

Tips:

• Carrot Prep: Finely grate the carrots to ensure they blend well into the cake batter.
• Pineapple: Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the batter.

Enjoy your homemade Carrot Cake—it’s a delightful treat that’s perfect for birthdays, holidays, or any time you crave a bit of sweet comfort! 🥕🍰