Carrot Cake

I've tried many carrot cakes recipe and this is my favorite. Not greasy, mushy and not a lot of spice. Easy and delicious!


For the cake:
4 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans or walnuts
1 cup raisins (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (9-inch) round cake pans. Line the bottom with parchment paper (or one 9x13 inch baking pan).

2. Sift flour, baking powder, baking soda, salt and cinnamon together. Toss the raisins and walnut with 1 tablespoon of flour mixture. Set aside.

3. In a large bowl, beat together eggs, oil, white sugar and vanilla until light yellow. Add flour mixture, beat until smooth. Stir in grated carrot, raisins and walnut, and mix well.

4. Divide the batter equally between the 2 pans. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before frosting.

5. Spread frosting between layers and on top and sides of cake. Press chopped nuts around sides of cake, if desired.

Cream Cheese frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners' sugar (I used 2 3/4 cups)
1 teaspoon vanilla extract

Directions:
Beat the butter and cream cheese with electric mixer until blended. Add powdered sugar and vanilla. Beat until creamy.

Serve ^-^