Irresistible Carrot Cake Grandmas Best But Better

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, beat together granulated sugar, brown sugar, and oil with an electric mixer until well combined.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Gently fold in grated carrots, toasted nuts, and raisins (if using).
7. Divide batter evenly between the prepared cake pans. Bake for 35-45 minutes, or until a wooden skewer inserted into the centre comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While the cakes are cooling, make the frosting. Beat the cream cheese and butter together with an electric mixer until smooth and creamy.
10. Gradually beat in the sifted powdered sugar until smooth.
11. Stir in the vanilla extract, then add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
12. Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second layer and frost the top and sides of the cake with the remaining frosting.
13. Garnish with chopped walnuts, pecans, or carrot ribbons, if desired.