Carrot Cake

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 30 minutes

Intensity:

• Difficulty Level: Medium

Ingredients:

Cake:

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

Cream Cheese Frosting:

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

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking pan.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. Mix Wet Ingredients:
   • In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Ingredients:
   • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and if using, the nuts and raisins.
5. Bake Cake:
   • Pour the batter into the prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare Frosting:
   • In a medium bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until smooth and creamy. Stir in the vanilla extract.
7. Assemble Cake:
   • Once the cake is completely cool, frost the top of one layer with the cream cheese frosting. Place the second layer on top and frost the top and sides of the cake.
   • If using a 9×13-inch pan, simply frost the top of the cake.
8. Serve:
   • Cut into slices and serve. Store any leftovers in the refrigerator.

Nutrition Information (per serving, assuming 12 servings):

• Calories: 520 kcal
• Carbohydrates: 67g
• Protein: 5g
• Fat: 27g
• Fiber: 2g
• Sugar: 52g
• Sodium: 360mg

Enjoy your delicious and moist Carrot Cake!