# What You'll Need:
→ Cake Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tsp ground cinnamon
03 - 1/2 tsp ground nutmeg
04 - 1/2 tsp ground ginger
05 - 1 1/2 tsp baking powder
06 - 1 tsp baking soda
07 - 1/2 tsp salt
08 - 1 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
→ Cake Wet Ingredients
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 tsp vanilla extract
13 - 2 cups grated carrots
14 - 1 cup chopped walnuts or pecans
15 - 1 cup crushed pineapple, well-drained
16 - 1/2 cup raisins
→ Cream Cheese Frosting
17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups powdered sugar, sifted
20 - 1 tsp vanilla extract
21 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
03 - Beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
04 - Gradually add dry ingredients to wet mixture, mixing until just combined.
05 - Fold in grated carrots, nuts, pineapple, and raisins until evenly distributed.
06 - Divide batter evenly between prepared pans.
07 - Bake for 35-40 minutes or until toothpick inserted into center comes out clean.
08 - Let cool in pans for 10 minutes, then turn out onto wire rack to cool completely.
09 - Beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
10 - Spread frosting between layers and over top and sides of completely cooled cake. Garnish with nuts or grated carrot if desired.
