📋 Ingredients

For the Cake:

• 🥕 2 cups grated carrots

• 🍬 1 cup sugar

• 🛢️ ¾ cup vegetable oil

• 🥚 3 large eggs

• 🌾 2 cups all-purpose flour

• 🧁 1 teaspoon baking powder

• 🥄 1 teaspoon baking soda

• 🧂 ½ teaspoon salt

• 🍂 1 teaspoon ground cinnamon

• 🍂 ½ teaspoon ground nutmeg

• 🌰 ½ cup chopped walnuts (optional)

• 🍇 ½ cup raisins (optional)

Optional Cream Cheese Frosting:

• 200g (7 oz) cream cheese, softened

• ¼ cup butter, softened

• 1 teaspoon vanilla extract

• 1½ cups powdered sugar

---

👩‍🍳 Instructions

1️⃣ Preheat & Prepare:

• Preheat your oven to 350°F (175°C).

• Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.

2️⃣ Mix Wet Ingredients:

• In a large mixing bowl, whisk together the sugar, oil, and eggs until smooth and slightly pale.

• Stir in the grated carrots.

3️⃣ Combine Dry Ingredients:

• In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

• Add the dry ingredients to the wet mixture gradually, stirring gently until just combined.

4️⃣ Add Nuts & Raisins (Optional):

• Fold in the walnuts and raisins, if using. You can also add chopped pineapple or shredded coconut for extra moisture.

5️⃣ Bake:

• Pour the batter into the prepared pan and smooth the top.

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

• Let it cool completely in the pan before frosting.

6️⃣ Prepare the Frosting (Optional):

• Beat together the cream cheese and butter until creamy.

• Add vanilla extract and slowly mix in the powdered sugar until smooth.

• Spread evenly over the cooled cake.

---

🌟 Tips:

• You can make this recipe into cupcakes or loaf cake—just adjust baking time accordingly.

• Store in the refrigerator for up to 5 days. Tastes even better the next day!

• For a healthier version, use coconut sugar, whole wheat flour, or Greek yogurt in place of some oil.