Carot cake 

If you're looking for a moist and flavorful carrot cake, here's a highly acclaimed recipe that's both delicious and straightforward to prepare.

Ingredients:

For the cake:

• 2 cups (250g) all-purpose flour

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon salt

• 1 cup (200g) granulated sugar

• 1 cup (200g) packed light brown sugar

• 1 cup (240ml) vegetable oil

• 4 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 3 cups (300g) grated carrots

• 1 cup (100g) chopped walnuts or pecans (optional)

• 1 cup (150g) raisins (optional)

For the cream cheese frosting:

• 8 ounces (225g) cream cheese, at room temperature

• ½ cup (115g) unsalted butter, at room temperature

• 4 cups (480g) powdered sugar

• 2 teaspoons pure vanilla extract

• Pinch of salt

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.

2. Mix Dry Ingredients:

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

3. Mix Wet Ingredients:

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

4. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   • Fold in the grated carrots, and if using, the chopped nuts and raisins.

5. Bake the Cakes:

   • Divide the batter evenly between the prepared cake pans.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cakes:

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

7. Prepare the Cream Cheese Frosting:

   • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Stir in the vanilla extract and a pinch of salt. Beat on high speed for an additional 2-3 minutes until the frosting is light and fluffy.

8. Assemble the Cake:

   • Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
   • Place the second cake layer on top and apply a crumb coat (a thin layer of frosting) over the entire cake. Refrigerate for about 15 minutes to set.
   • Apply the remaining frosting, decorating as desired.

Enjoy baking and savoring this classic carrot cake!