Moist and Flavorful Carrot Cake with Creamy Cream Cheese Frosting

Instructions

1. 1

   Preheat the oven to 350°F. In a large bowl, beat the sugars, oil, eggs, and vanilla until well blended.

2. 2

   In a separate bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. Gradually beat the dry ingredients into the wet ingredients until just combined.

3. 3

   Fold in the shredded carrots, crushed pineapple, raisins, and chopped walnuts.

4. 4

   Grease a 10-inch fluted tube pan and transfer the batter to the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

5. 5

   Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

6. 6

   For the frosting, in a large bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually beat in the confectioners' sugar until the frosting is smooth.

7. 7

   Spread the cream cheese frosting over the cooled cake. Refrigerate the cake until ready to serve.