# Carrot Cake

Servings: 24

## Ingredients

- 2 cups flour
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/4 cup vegetable oil
- 3 cups grated carrots
- 1/3 cup raisins (optional)
- 1 cup slightly crushed walnuts or pecans
- 3 1/2 cups cream cheese frosting

## Instructions

- Preheat oven to 350F
- Whisk dry ingredients (flour, white sugar, light brown sugar, dark brown sugar, ground cinnamon, baking soda, ground ginger, salt, and ground nutmeg) together in a large bowl
- In a different bowl, whisk the eggs and vanilla extract
- While whisking the eggs and vanilla extract, pour in vegetable oil to the egg and vanilla extract mixture
- Pour the egg, vanilla extract, and vegetable mixture into the dry ingredients bowl and mix together
- Mix in the raisins (optional), carrots, and half of the crushed walnuts or pecans
- Continue mixing until batter is consistent
- Pour batter into greased 9x13" cake pan
- Bake in oven for 35-45 minutes. Check if done by sticking a toothpick into the cake and if it comes back clean, it's done, otherwise let bake a little longer (the toothpick test)
- When finished baking, take out the cake pan and let the cake cool off, then spread cream cheese frosting on cake evenly
- Sprinkle the remaining half of the walnuts or pecans evenly on top of the frosted cake
- Cut the cake and let it cool in the refrigerator