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