The Bakers Best Perfectly Moist Carrot Cake with Cream Cheese Frosting

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans; line bottoms with parchment paper circles.
2. In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, and salt until thoroughly combined.
3. In a separate medium bowl, whisk the eggs, oil, and vanilla extract until smooth.
4. Pour the wet mixture into the dry mixture. Mix on low speed just until streaks of flour disappear. Do not overmix.
5. Gently fold in the grated carrots, nuts, and raisins (if using) using a rubber spatula until evenly distributed.
6. Divide batter evenly between prepared pans. Bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool cakes in pans on a wire rack for 15 minutes, then invert onto the rack to cool completely (about 1.5 hours).
8. For the frosting: Beat the cold cream cheese and softened butter together on medium speed until completely smooth and fluffy (about 3 minutes), scraping down the bowl often.
9. Gradually add the sifted confectioners' sugar, mixing slowly at first. Beat in vanilla extract and lemon juice until the frosting is light and spreadable.
10. Level the cake layers if necessary. Place the first layer on a serving plate and apply a thin crumb coat of frosting. Chill for 15 minutes.
11. Apply the remaining frosting generously over the top and sides of the chilled cake.