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- Make the carrot cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and combined.
- Add the oil and vanilla extract to the egg mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the spiced cream cheese frosting:
- In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing until fully incorporated.
- Add the vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and fluffy.
- Assemble the cake:
- Once the cakes are completely cool, place one layer on a serving plate or cake stand.
- Spread a generous layer of spiced cream cheese frosting on top.
- Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.
- Optionally, garnish with extra chopped walnuts, pecans, or shredded coconut for extra texture and flavor.
- Decorate (optional):
- For a festive touch, decorate the cake with finely chopped walnuts, a sprinkle of cinnamon, or even a few candied carrots for a holiday look.
Let the cake set for about 20-30 minutes to firm up the frosting before slicing. Enjoy the rich, spiced layers and creamy frosting—perfect for celebrating any occasion! 🎂🎉
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