Carrot Cake with Cream Cheese Frosting

Heat the oven to 175 C. Grease two 20 cm round cake pans and line the bases with baking paper.

Whisk all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a larger bowl, whisk eggs, brown sugar, sugar, vegetable oil and vanilla extract until smooth. Stir in the flour mixture, then fold in carrots, walnuts and raisins.

Divide carrot cake batter between lined cake pans and bake until the tops spring back and a toothpick comes out clean.

Cool baked layers in the pans for 10 minutes, then on a rack until completely cold.

Beat butter until creamy, add cream cheese and beat just until smooth. Beat in powdered sugar and vanilla extract on low speed. Do not overbeat or it turns runny.

Sandwich cooled layers with a third of cream cheese frosting and spread the rest over the top. Chill for 30 minutes so it slices neatly; keep leftovers in the fridge.