Classic Carrot Cake with Cream Cheese Frosting

Serve chilled for the best flavor and texture of the cream cheese frosting.
Leftover carrot cake can be stored in an airtight container in the refrigerator for up to 4-5 days.
This cake can also be frozen. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Variations:

Add pineapple: For extra moisture and sweetness, fold 1/2 cup of crushed pineapple into the batter.
Spicy twist: Add a pinch of nutmeg or ginger for a spicier kick.
Vegan option: Substitute the eggs with flax eggs and use a plant-based oil (like coconut oil) for a vegan version of this cake.
FAQ:

Q: Can I use a store-bought frosting?
A: Absolutely! If you’re short on time, store-bought cream cheese frosting can be used in place of homemade frosting.

Q: Can I make this into cupcakes?
A: Yes, this batter works perfectly for cupcakes. Line a cupcake tin with paper liners, fill each cup about 2/3 full, and bake for 18-20 minutes, or until a toothpick comes out clean.

Q: Can I leave out the nuts and raisins?
A: Yes, feel free to omit the nuts and raisins if you prefer a simpler cake. The cake will still be delicious without them.

This Classic Carrot Cake with cream cheese frosting is the ultimate treat for carrot cake lovers. Moist, flavorful, and perfectly spiced, it’s guaranteed to be a hit at any gathering. Enjoy every bite!