Carrot Cake

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 flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir with a whisk until well mixed.
3. In another bowl, whisk together the vegetable oil and eggs until well combined. Add the grated carrots and vanilla extract, stirring until fully incorporated.
4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined. Be careful not to overmix to ensure a tender cake.
5. If using, gently fold in the walnuts and raisins into the batter.
6. Divide the batter evenly between the two prepared cake pans. Smooth the tops with the back of a spoon.
7. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove cakes from the oven and let them cool in the pans for 10 minutes. Carefully transfer them to a wire rack to cool completely.
9. To make the frosting, beat together the softened cream cheese and butter in a medium bowl until creamy and smooth.
10. Gradually add the powdered sugar and the vanilla extract to the cream cheese mixture, beating until smooth and creamy.
11. Spread a layer of frosting over the top of one of the cakes. Carefully place the second cake on top and spread the remaining frosting over the top and sides.
12. For extra flair, sprinkle some additional chopped walnuts on top of the cake as a decorative touch, if desired. Chill for at least 30 minutes before serving to allow the frosting to set.