Carrot Cake with Cream Cheese Frosting

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup vegetable oil
• 4 large eggs
• 2 cups shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the oil and eggs until well combined.
4. Add the shredded carrots, pineapple, walnuts, raisins, and vanilla extract to the wet ingredients and mix well.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before frosting.

Cream Cheese Frosting:

• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions for Cream Cheese Frosting:

1. In a large bowl, beat together the butter and cream cheese until smooth.
2. Gradually add the powdered sugar, beating until the frosting is smooth and creamy.
3. Stir in the vanilla extract.
4. Spread the frosting over the cooled carrot cake, and enjoy!