Carrot Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.

Mix Wet Ingredients

In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix until well combined.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.

Add Carrots and Nuts

Fold in the grated carrots, chopped walnuts (or pecans), and raisins if using.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.

Frost (Optional)

Frost with cream cheese frosting if desired, and serve.