Super Moist Carrot Cake

Preheat the oven to 350 degrees F (180 degrees C). Line three 8-inch cake pans with parchment paper and set aside.

In a bowl, sift together the All-Purpose Flour (2 cups), Baking Powder (1 tsp), Baking Soda (1 tsp), Ground Cinnamon (2 tsp), Ground Nutmeg (1/4 tsp), and Salt (1/2 tsp). Set aside.

In the bowl of a stand mixer with a whisk attached or using a hand mixer, cream together Large Eggs (3), Granulated Sugar (1 cup), Brown Sugar (1/2 cup), Canola Oil (1 cup), and Vanilla Extract (1 tsp) until smooth.

Stir in Carrots (3 cups) and mix well. Add flour mixture and mix until a batter forms.

Divide cake batter evenly among the cake pans and bake for 20-25 minutes or 30-35 minutes if using two 9-inch cake pans. You will know the cakes are cooked when a toothpick inserted in the middle comes out clean with no wet batter. Once the cakes are baked, allow cooling completely.

For the cream cheese frosting, beat Cream Cheese (1 pckg), Butter (1/2 cup), Salt (1 pinch), and Vanilla Extract (1 Tbsp) until smooth.

Add Powdered Confectioners Sugar (4 cups) little by little and mix on medium speed until it thickens and get smooth. Place in the fridge until ready to use.

Place one of the cakes on a tray, top with a little frosting, and smooth it out into one even layer. Place the second cake on top and top again with frosting and smooth it out. Put the final layer on top and frost the top and sides. Cut a slice and enjoy!