Best Carrot Cake Ever

INGREDIENTS:

For the Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg (optional, for extra warmth)

4 large eggs (room temperature)

1 1/2 cups granulated sugar

1 cup packed brown sugar

1 cup vegetable oil (or melted coconut oil)

2 teaspoons vanilla extract

3 cups finely grated carrots (about 3–4 medium carrots)

1 cup crushed pineapple (drained, optional but recommended for moisture)

1 cup chopped walnuts or pecans (optional, for added crunch)

For the Cream Cheese Frosting:

8 oz cream cheese (softened)

1/2 cup unsalted butter (softened)

4 cups powdered sugar (sifted for smoothness)

1 teaspoon vanilla extract

Pinch of salt

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) . Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.

Step 4: Add the Carrots and Mix-Ins

Stir in the finely grated carrots, crushed pineapple (if using), and chopped nuts (if using). Mix until evenly distributed.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.

Step 5: Bake the Cake

Divide the batter evenly between the prepared pans and smooth the tops with a spatula.

Bake in the preheated oven for 25–30 minutes , or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely …