Carrot Cake W/Cream Cheese Frosting

Perfect for Easter or Any Day! I have two decoration variations pictured but you could honestly decorate it the way you like, between the flavorful moist cake and the dreamy cream cheese frosting you really can't go wrong!

Tools:

• 2 8” or 9” cake pans
• Mixer or Mixing bowls
• Rubber spatula
• A grater

Ingredients:

Carrot cake: 

• 3 cups of Grated carrot
• 2 cups of flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of sugar
• 1 cup of brown sugar
• 3 eggs 
• 2 teaspoons of ground cinnamon 
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of nutmeg
• 1 teaspoon of vanilla extract 
• 1/2 cup of vegetable oil
• 4 oz of sour cream
• 8 oz of crushed pineapple
• 1/2 cup of shredded sweetened coconut 
• 1/2 cup of chopped walnuts or pecans
• 1 cup of raisins 

Frosting:

• 1 8 oz brick of softened cream cheese
• 1/2 cup of room temperature butter 
• 1 tablespoon of vanilla extract
• 2 cups of powdered sugar

Directions:

1. Preheat oven to 325º; grease your cake pans & set aside 
2. Sift together: flour, baking powder, baking soda, & salt in a bowl and set aside
3. In a small bowl whisk eggs together and set aside
4. In a mixing bowl add shredded carrot, brown, & white sugar. Mix & let sit. After a few minutes the sugar will liquify. Add raisins & crushed pineapple & stir.
5. Add vanilla, vegetable oil, & eggs to carrot mixture. Stir until combined. Add spices: cinnamon, nutmeg, & ginger. Stir
6. Next, add sour cream and dry ingredients into carrot mixture, stirring until combined.
7. Next, add shredded coconut and walnuts stirring until combined.
8. Next divide your batter into two cake rounds and bake on 325º for 35-40 min or until toothpick comes out clean. Let cool completely in pan.
9. In a mixing bowl add, butter and cream cheese. Whip until smooth
10. Add powdered sugar and vanilla, whisk until light and fluffy
11. Frost your completely cooled cakes and enjoy!