Carrot Cake with Cream Cheese Frosting

Ingredients:
For the Carrot Cake:

2 cups grated carrots
1 1/2 cups granulated sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut (optional)
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

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

Prepare the Carrot Cake Batter:

In a large bowl, combine grated carrots, sugar, oil, eggs, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the carrot mixture, mixing until just combined.
Fold in crushed pineapple, shredded coconut (if using), and chopped nuts (if using).
Bake the Cake:

Divide the batter evenly between the prepared pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:

In a large bowl, beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating well after each addition.
Stir in vanilla extract and continue beating until the frosting is light and fluffy.
Frost the Cake:

Once the cakes are completely cooled, frost the top of one cake layer with the cream cheese frosting.
Place the second cake layer on top and frost the top and sides of the entire cake.
Optionally, decorate with additional nuts or shredded coconut.
Serve and Enjoy:

Slice and serve the delicious Carrot Cake with Cream Cheese Frosting.

Storage:
Store any leftovers in the refrigerator in an airtight container. The cake can be stored for 3-4 days. If you want to store it for a longer period, you can freeze it in an airtight container for up to 2-3 monthµ