Carrot Cake

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/2 cup chopped nuts (walnuts or pecans), optional

For the Cream Cheese Frosting:

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

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Add vegetable oil, eggs, and vanilla extract. Mix until well combined.
4. Fold in grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using).
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a mixing bowl, beat together cream cheese and butter until smooth and creamy.
2. Add powdered sugar, one cup at a time, and continue to beat until well combined.
3. Stir in vanilla extract.

Assembling:

1. Once the cakes are completely cooled, place one layer on a serving plate.
2. Spread a layer of cream cheese frosting over the top.
3. Place the second cake layer on top and frost the top and sides with the remaining cream cheese frosting.
4. Optionally, decorate with additional chopped nuts or shredded carrots.

Enjoy your homemade Carrot Cake!