Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine vegetable oil and eggs. Mix until well blended.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in grated carrots, crushed pineapple, and walnuts.
6. Divide the batter evenly between the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes.
9. Invert onto wire racks and let cool completely before frosting.
10. Beat cream cheese and butter together until smooth and creamy.
11. Gradually add powdered sugar, mixing after each addition.
12. Stir in vanilla extract and lemon juice, if using.
13. Spread frosting evenly over the cooled cakes.