Instructions:
For the Cake:
Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mixture aside.
Mix Sugars and Oil: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use an electric mixer on medium speed to beat the mixture until smooth.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Carrots and More: Gently fold in the grated carrots, crushed pineapple, chopped nuts, coconut, and raisins if using. The batter will be thick and packed with goodies.
Bake: Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy.
Add Sugar and Flavoring: Gradually add the powdered sugar, one cup at a time, beating on low speed until the sugar is fully incorporated. Add the vanilla extract and lemon juice (if using) and continue beating until the frosting is smooth and creamy.
Assemble the Cake:
Layer and Frost: Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top. Place the second cake layer on top and spread frosting over the top and sides of the cake.
Garnish: If desired, sprinkle chopped walnuts or pecans over the top of the cake for added texture and flavor.
Chill and Serve: For the best flavor and texture, chill the cake in the refrigerator for at least an hour before serving. This will allow the frosting to set and the flavors to meld together.
This carrot cake recipe is truly the best ever, thanks to the perfect balance of spices, the moist texture from the carrots and pineapple, and the rich cream cheese frosting. The addition of chopped nuts, coconut, and raisins adds extra layers of flavor and texture, making each bite an experience.
