Carrot-Walnut Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins
• 1 8-ounce package cream cheese, softened
• 1 cup confectioners' sugar
• 2 tablespoons milk

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the oil, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Mix in the dry ingredients until just combined. Stir in the carrots, walnuts, and raisins.
5. Spread the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool the cake completely before frosting.
7. To make the frosting, beat together the cream cheese, confectioners' sugar, and milk until light and fluffy. Spread the frosting over the cooled cake.
8. Serve and enjoy!

Interesting Facts

• Carrots are a great source of Vitamin A and other important vitamins and minerals.
• Walnuts are a great source of protein, healthy fats, and fiber.
• This cake can be stored in the refrigerator for up to 5 days.