1. Prep

• Preheat oven to 180°C (350°F)
• Grease and line a 20cm (8-inch) cake pan (or two for layers)

2. Mix Dry Ingredients

• In a bowl, whisk together:
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Nutmeg

3. Mix Wet Ingredients

• In another bowl, whisk:
  • Sugar
  • Oil
  • Eggs
  • Vanilla

4. Combine

• Add dry ingredients to wet mixture
• Mix until just combined
• Fold in:
  • Grated carrots
  • Nuts and raisins (if using)

5. Bake

• Pour batter into prepared pan
• Bake for 35–45 minutes, or until a toothpick comes out clean

6. Cool

• Let cake cool in pan for 10 minutes
• Transfer to a rack and cool completely before frosting

Make the Frosting

1. Beat cream cheese and butter until smooth
2. Add powdered sugar gradually
3. Mix in vanilla
4. Beat until creamy and spreadable

Assemble

• Spread frosting over the cooled cake
• For a layer cake, frost between layers and cover the top and sides

Tips for the Best Carrot Cake

• Use freshly grated carrots (not pre-shredded—they’re too dry)
• Don’t overmix the batter
• Add crushed pineapple for extra moisture (optional)
• Toast nuts for more flavor

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