# The Ingredients You'll Need:
→ Carrot Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 ½ teaspoons baking soda
04 - ½ teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ½ teaspoon ground ginger
08 - 1 ¼ cups granulated sugar
09 - ½ cup packed light brown sugar
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 1 teaspoon vanilla extract
13 - 2 ½ cups grated carrots
14 - ½ cup chopped walnuts
15 - ½ cup shredded coconut
16 - ½ cup crushed pineapple, well-drained
17 - ½ cup golden raisins
→ Chaotic Cream Cheese Frosting
18 - 8 ounces cream cheese, softened
19 - ½ cup unsalted butter, softened
20 - 1 teaspoon vanilla extract
21 - 2 tablespoons orange marmalade
22 - 3 cups powdered sugar, sifted
23 - ½ cup rainbow sprinkles
24 - ⅓ cup chopped pecans (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F and grease and line two 8-inch round cake pans.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
03 - Beat granulated sugar, brown sugar, and vegetable oil in a large bowl until blended. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Gradually fold the dry mixture into the wet ingredients until just combined.
05 - Gently fold in grated carrots, walnuts, shredded coconut, crushed pineapple, and golden raisins until evenly distributed.
06 - Divide batter evenly between prepared pans and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat cream cheese and butter until fluffy. Add vanilla extract and orange marmalade, mixing well. Gradually beat in powdered sugar until smooth.
09 - Fold in half the rainbow sprinkles and chopped pecans, if using, for added texture and color.
10 - Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer and frost the top and sides.
11 - Scatter the remaining sprinkles and pecans over the frosted cake for a vibrant finishing touch.
