Carrot Cake Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans (optional)

Vanilla Velvet Frosting Ingredients:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-4 tablespoons milk or heavy cream
• Pinch of salt

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the dry ingredients: In a medium-sized bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix wet ingredients: In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined.
4. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in carrots and pineapple: Fold in the grated carrots and crushed pineapple until evenly distributed throughout the batter. If desired, fold in chopped nuts as well.
6. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
8. Prepare the frosting: While the cakes are cooling, prepare the vanilla velvet frosting. In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until well combined. Add milk or cream, a tablespoon at a time, until the frosting reaches your desired consistency.
9. Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top of the cake. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
10. Decorate (optional): You can decorate the cake with additional grated carrots, chopped nuts, or a sprinkle of cinnamon for garnish.
11. Chill (optional): For best results, chill the cake in the refrigerator for about 30 minutes before serving to allow the frosting to set.
12. Serve: Slice and serve the carrot cake with vanilla velvet frosting. Enjoy!

This carrot cake with vanilla velvet frosting is sure to be a hit at any gathering or celebration.

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