Classic Carrot Cake

 Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans
• ½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Method:

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the oil, eggs, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix just until combined.
5. Fold in the grated carrots, pineapple, walnuts, and coconut if using.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until creamy.
10. Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides.
11. Sprinkle with chopped walnuts or pecans if desired. Chill slightly before slicing and serving.