Autumn Carrot Nut Cake

Yields: 10-12 servings Prep Time: 25 minutes Cook Time: 45-55 minutes

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg  
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (or pecans)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened  
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment:

• Two 9-inch round cake pans
• Mixing bowls
• Electric mixer (hand or stand)
• Grater
• Spatula

Instructions:

1. Prepare the Pans and Preheat Oven:
   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Combine Wet Ingredients:
   • In a large bowl, using an electric mixer, beat the sugar, eggs, vegetable oil, and vanilla extract until well combined.  
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.  
5. Add Carrots and Nuts:
   • Stir in the grated carrots, chopped walnuts (or pecans), and raisins (if using) until evenly distributed.
6. Bake:
   • Pour the batter evenly into the prepared cake pans.
   • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.  
7. Make the Cream Cheese Frosting:
   • In a large bowl, using an electric mixer, beat the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, mixing on low speed until combined.
   • Add the vanilla extract and a pinch of salt, and mix until smooth.
8. Frost the Cake:
   • Once the cakes are completely cooled, frost the first layer with half of the cream cheese frosting.
   • Place the second layer on top and frost the entire cake with the remaining frosting.
9. Serve:
   • Slice and serve the Autumn Carrot Nut Cake.

Tips and Variations:

• Spice it up: Add a pinch of ground ginger or allspice to the dry ingredients for extra warmth.
• Add pineapple: Stir in 1/2 cup of crushed pineapple (drained) for added moisture and flavor.
• Toasted nuts: Toast the walnuts or pecans in a dry skillet over medium heat for a few minutes to enhance their flavor.
• Decorate: Garnish the cake with extra chopped nuts, candied carrots, or cinnamon sticks.
• Layer cake variation: Use a 13×9 inch pan, and bake for a shorter time.

Enjoy your delicious Autumn Carrot Nut Cake!