Everyone loves this cake and always asks me for the recipe.
Carrot Cake
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
¾ tsp ground ginger
½ tsp ground allspice
1 cup vegetable oil
4 eggs
1 cup granulated sugar
¾ cup dark brown sugar
½ cup orange juice
1 tsp vanilla
2 cups shredded or grated carrots
1 cup chopped pecans
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
Sift together the flour, baking powder, baking soda, salt, and spices.
Beat oil, eggs, and sugars at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in carrots and nuts until combined.
Bake 35 to 40 minutes, or until wooden toothpick comes out clean. Cool completely before filling and frosting (makes a lot of frosting). Keep refrigerated. Best made the day before.
Cream Cheese Frosting:
3 or 4 cups icing sugar
1 (8 oz) pkg cream cheese, softened
¼ cup butter, softened
2 tsp vanilla
Combine all ingredients and mix well with electric mixer.