Classic Carrot Cake with Cream Cheese Frosting

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat the eggs, oil, sugar, and vanilla extract together until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the grated carrots, nuts, and raisins, if using.
Bake the Cake:

Divide the batter evenly between the two prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Cream Cheese Frosting:

Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, and beat until the frosting is fluffy and smooth.
Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a splash of milk to reach the desired consistency.
Assemble the Cake:

Once the cakes are completely cooled, place one layer on a cake stand or serving plate.
Spread a layer of cream cheese frosting on top of the first cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
Garnish with extra chopped nuts, shredded coconut, or carrot decorations if desired.
Serving and Storage Tips: