Moist Carrot Cake: The Perfect Dessert for Every Occasion

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

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

Prepare the Wet Ingredients:
In a large bowl, whisk the eggs, granulated sugar, brown sugar, and vegetable oil together until smooth. Add in the vanilla extract and mix until combined.

Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Once the batter is smooth, fold in the shredded carrots, chopped nuts, and raisins (if using).

Bake:
Divide the batter evenly between 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 about 10 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:
Prepare the Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and beat until fluffy. Add the vanilla extract and salt, and mix until combined.

Frost the Cake:
Once the cakes have cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and cover the entire cake with a generous amount of frosting.

Serving and Storage Tips