Carrot Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat together the eggs, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Fold in the grated carrots, crushed pineapple, shredded coconut (if using), and chopped nuts (if using).
6. Divide the batter evenly between the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until creamy and smooth.
2. Add the powdered sugar gradually, beating well after each addition.
3. Mix in the vanilla extract until well combined.

Assembly:

1. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.
2. Place the second cake layer on top and frost the top and sides of the entire cake.
3. Optional: Garnish with additional chopped nuts or shredded coconut.
4. Slice and serve!

Enjoy your homemade carrot cake! Feel free to customize it by adding raisins, adjusting the amount of spice, or including other mix-ins according to your preferences.