Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients: In another large bowl, beat together granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the shredded carrots, nuts, and raisins (if using).
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
- Assemble Cake: Once cakes are completely cool, spread a layer of frosting over one cake layer. Place the second cake on top and frost the top and sides evenly. Decorate with additional chopped nuts if desired.
- Serve: Slice and enjoy a moist, flavorful cake with every bite.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Replace vegetable oil with melted coconut oil for a subtle coconut flavor.
- Add crushed pineapple or shredded zucchini for extra moisture and a unique twist.
- Swap walnuts for pecans or leave out nuts entirely for a nut-free version.
- Use a lighter cream cheese frosting with Greek yogurt for a slightly tangy and healthier option.
Serving Suggestions
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