Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 cup European Corinthian black raisins
• 1/2 cup chopped walnuts or pecans (optional)
• Cream cheese frosting (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

3. In another bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and creamy. Add the eggs one at a time, beating well after each addition.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots, European Corinthian black raisins, and chopped nuts (if using) until evenly distributed.

5. Pour the batter into the prepared baking pan(s) and smooth the top with a spatula.

6. Bake in the preheated oven for 35-40 minutes (for a 9x13-inch pan) or 25-30 minutes (for two 9-inch round pans), or until a toothpick inserted into the center comes out clean.

7. Remove the cake(s) from the oven and allow them to cool completely in the pan(s) on a wire rack.

8. Once the cake(s) are completely cool, frost with cream cheese frosting. You can spread the frosting evenly over the top of a single-layer cake or frost and stack the layers if making a double-layer cake.

9. Slice and serve your delicious Carrot Cake with European Corinthian Black Raisins, and enjoy!