Carrot Cake

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Cake Ingredients:

• 2½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1⅓ cup vegetable oil

• 1 cup packed light brown sugar

• 1 cup granulated sugar

• 4 large eggs

• 2 teaspoons vanilla extract

• 3 cups grated carrots (from about 1 pound of carrots)

• 1 cup chopped pecans

Frosting Ingredients:

• 1 (8-ounce) block cream cheese, room temperature

• 1 cup (2 sticks) butter, softened

• 1 teaspoon vanilla extract

• 4 to 5 cups powdered sugar

Instructions:

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F. Lightly grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. Mix Wet Ingredients: In a separate medium bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth and well combined.

4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mixture. Stir gently until just combined and a few streaks of flour remain.

5. Add Carrots and Pecans: Fold in the grated carrots and chopped pecans until evenly distributed in the batter.

6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the Cake: Allow the cake layers to cool completely in the pans on a wire cooling rack. Once cooled, remove from the pans.

For the Frosting:

1. Cream Butter and Cream Cheese: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy, about 2-3 minutes.

2. Add Vanilla: Mix in the vanilla extract.

3. Add Powdered Sugar: Gradually add 4 to 5 cups of powdered sugar, one cup at a time, beating on low speed until the frosting is smooth and reaches your desired sweetness and consistency.