Carrot Cake with Cream Cheese Frosting

In the bowl of a stand mixer, add eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk until the mixture thickens.

In a mixing bowl, add all-purpose flour, ground cinnamon, ground nutmeg, salt, baking soda, and baking powder. Stir to combine.

Add the dry ingredients to the wet ingredients. Mix on low until incorporated.

Add shredded carrots and raisins. Mix until just combined.

Transfer batter to two lightly greased 8-inch cake pans lined with parchment paper.

Bake at 350 degrees F (180 degrees C) for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

In the bowl of a stand mixer, add cream cheese. Beat until smooth.

Add powdered confectioners sugar, butter, and vanilla extract. Mix on medium until the mixture thickens. Place in the fridge until ready for use.

Allow cakes to cool completely before frosting.

Spread cream cheese frosting onto the flat side of the first cake. Place the other cake on top and spread frosting over.

In two separate bowls, mix frosting with orange food coloring gel and green food coloring. Frost carrots onto the top of the cake for decoration.

Serve and enjoy!