carrot cake recipe

 Here's a classic carrot cake recipe:

Yields: 1 (9-inch) round cake

Prep time: 20 minutes

Cook time: 30-35 minutes

Ingredients:

 * 2 cups all-purpose flour

 * 2 teaspoons baking soda

 * 1 teaspoon baking powder

 * 1 teaspoon ground cinnamon

 * 1/2 teaspoon ground nutmeg

 * 1/4 teaspoon salt

 * 1 1/2 cups granulated sugar

 * 1 cup packed brown sugar

 * 1 cup vegetable oil

 * 4 large eggs

 * 2 teaspoons vanilla extract

 * 3 cups grated carrots

 * 1 cup chopped pecans (optional)

Instructions:

 * Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

 * Combine dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

 * Combine wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, and vanilla extract.

 * Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

 * Fold in carrots and pecans: Gently fold in the grated carrots and chopped pecans (if using).

 * Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

 * Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Frosting:

 * 8 ounces cream cheese, softened

 * 1/2 cup unsalted butter, softened

 * 1 teaspoon vanilla extract

 * 2-3 cups powdered sugar

 * Pinch of salt

 * Beat cream cheese and butter: In a large bowl, beat cream cheese and butter with an electric mixer on medium speed until smooth and creamy.

 * Add vanilla and sugar: Beat in vanilla extract and gradually add powdered sugar, one cup at a time, beating until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.

 * Frost cake: Frost the cooled cake with cream cheese frosting and enjoy!

Tips:

 * For extra moisture, add 1/4 cup of raisins to the batter.

 * You can use a combination of white and whole wheat flour for a more nutritious cake.

 * For a richer flavor, use brown sugar instead of granulated sugar.

 * This cake is best served the day it is made, but it can be stored in an airtight container at room temperature for up to 2 days.

Enjoy your delicious homemade carrot cake