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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