Carrot Cake IV

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 3/4 cup vegetable oil
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped pecans or walnuts (optional)
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, ginger and allspice.
3. In a large bowl, beat together the oil and sugar until light and creamy.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Stir in the flour mixture alternately with the grated carrots, mixing just until incorporated.
6. Stir in the nuts, if using.
7. Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. To make the frosting, beat the cream cheese and butter together until smooth. Beat in the confectioners' sugar and vanilla until light and fluffy.
10. Spread the frosting between the cooled layers and over the top and sides of the cake.
11. Enjoy!

Interesting Facts

• Carrot cake dates back to the Middle Ages in Europe.
• Carrot cake is a popular dessert in the United States.
• Carrot cake is believed to have originated in England.
• Carrot cake is often served with cream cheese frosting.