Classic Carrot Cake with Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.

Mix the Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the oil and vanilla extract, and mix until smooth.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Add the Carrots and Nuts:
Fold in the grated carrots and chopped nuts (if using) until evenly distributed.

Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and beat until fluffy and well combined. Stir in the vanilla extract and a pinch of salt.

Assemble the Cake:
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer of cake on top and frost the top and sides of the cake with the remaining frosting.

Chill and Serve:
For best results, refrigerate the cake for at least 30 minutes to allow the frosting to set. Slice and serve!

Serving and Storage Tips: