Spiced Carrot Cake Recipe A Proper Cream Cheese Treat

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper rounds.
2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate large bowl, beat together sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Gently fold in the grated carrots, walnuts (if using), and raisins (if using).
6. Divide the batter evenly between the prepared pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
9. Gradually add the sifted powdered sugar and vanilla extract, beating until light and fluffy. Add milk, one tablespoon at a time, until the desired consistency is reached.
10. Once the cakes are completely cool, frost the top of one cake layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
11. Refrigerate the cake for at least 30 minutes to allow the frosting to set.
12. Cut into slices and serve.