For a classic carrot cake, you’ll need:

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 4 large eggs
  • 1 cup (240 ml) vegetable oil
  • 2 tsp vanilla extract
  • 3 cups (about 300 g) finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)

Classic cream cheese frosting:

  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 tsp vanilla extract

This makes roughly a 9×13-inch cake or a 2-layer 8/9-inch cake.