Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine wet ingredients: In a large bowl, beat together the oil and sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in carrots, nuts, and raisins: Stir in the grated carrots, chopped walnuts, and raisins until evenly distributed throughout the batter.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. Make the frosting: Beat together the butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla, beating until creamy and spreadable.
9. Frost the cake: Once the cake is completely cool, spread the cream cheese frosting over the top. Use a piping bag and tip for a decorative touch if desired.
10. Serve: Slice and serve the carrot cake loaf. Optionally, garnish with additional nuts or raisins. Enjoy this irresistible treat!
