Moist Carrot Cake with Silky Smooth Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Slowly add the oil and vanilla extract, whisking until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the grated carrots, pineapple, and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
2. Prepare 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, 1/2 cup at a time, beating until smooth.
Add vanilla extract and a pinch of salt, and continue beating until fluffy and well combined.
3. Assemble the Cake:
Once the cakes are completely cooled, place one layer on a serving plate.
Spread a generous layer of cream cheese frosting on top.
Place the second cake layer on top and cover the entire cake with the remaining frosting.
Decorate the top with extra chopped nuts or grated carrots if desired.
Serving and Storage Tips