Zainab Khanam
2 cups all-purpose flour - 1 ½ tsp baking powder - 1 tsp baking soda - 1 ½ tsp ground cinnamon - ½ tsp ground nutmeg, ground ginger, salt and brown sugar - 1 cup granulated sugar - 1 cup vegetable oil - 4 large eggs - 2 cups grated carrots - 1 tsp vanilla extract - Walnuts
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat the eggs, sugars, oil, and vanilla extract until smooth. Slowly add the dry mixture.
Fold in the grated carrots and walnuts into the batter until well combined.
Pour the batter into a greased cake pan and bake at 350°F (175°C) for 35-40 minutes until a toothpick comes out clean.
Prepare a cream cheese frosting by mixing 8 oz cream cheese, ½ cup butter, 2 cups powdered sugar, and 1 tsp vanilla extract.
Let the cake cool before frosting, then slice and enjoy your delicious, moist carrot cake!