Classic Carrot Cake with Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 cup caramel sauce

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in carrots, walnuts, and raisins.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
8. Level the cooled cake layers if needed. Place one layer on a serving plate, spread with frosting, and top with the second layer.
9. Cover the entire cake with remaining frosting. Drizzle with caramel sauce and sprinkle with chopped walnuts on top.
10. Serve at room temperature. Store leftovers in an airtight container in the refrigerator.