Easy Carrot Cake

Ingredients

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

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk them together until evenly mixed.
3. In another bowl, whisk together the wet ingredients: vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until the sugars are dissolved and the mixture is smooth.
4. Add the dry ingredient mixture to the wet ingredients gradually, stirring gently. Incorporate the grated carrots, crushed pineapple, nuts, and raisins, mixing until everything is well combined.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
8. Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining frosting. Decorate with additional nuts, if desired.