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