Carrot cake

 Certainly, here's a basic recipe for carrot cake:

Ingredients:

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

For the cream cheese frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans or one 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and vanilla extract and mix until well combined.

4. Gradually stir in the dry ingredients until just combined. Fold in the grated carrots and chopped nuts (if using).

5. Pour the batter into the prepared pans and bake for 25 to 30 minutes (or 35 to 40 minutes for a 9x13-inch pan), or until a toothpick inserted into the center of the cake comes out clean.

6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and place them on wire racks to cool completely.

7. To make the cream cheese frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract and beat until creamy.

8. Frost the cooled cakes with the cream cheese frosting and serve.

Enjoy your homemade carrot cake!