Carrot Cake

Ingredients:

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

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, cream together the oil, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the carrots and nuts. Beat until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before frosting.

Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups confectioners' sugar
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the milk and vanilla until smooth.
2. Frost the cooled cake and enjoy!