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Ingredients:
For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
½ cup packed brown sugar
1 cup vegetable oil (or canola oil)
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1 cup crushed pineapple, drained (optional, for extra moisture)
1 cup chopped walnuts or pecans (optional)
1/2 cup shredded coconut (optional, for added texture)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream or milk (optional, for a smoother consistency)
Directions:
see continuation on next page
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