2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
3 cups grated carrots
1 cup chopped walnuts or pecans, optional
1/2 cup raisins, optional
2 9-inch round cake pans or 1 9×13-inch pan
Preheat oven to 350°F
Grease and flour the cake pans
Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl
Beat eggs, oil, and vanilla in another bowl
Stir wet ingredients into dry ingredients until combined
Fold in grated carrots, nuts, and raisins if using
Pour batter into prepared pans
Bake 25 to 30 minutes for round pans or 35 to 40 minutes for a 9×13-inch pan
Check doneness with a toothpick
Cool cakes in pans for 10 minutes
Remove from pans and cool completely
Frost with cream cheese frosting if desired
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
Beat cream cheese and butter until smooth
Add powdered sugar and vanilla
Beat until creamy and spread over cooled cake