Begin by peeling and grating the carrots. You’ll need about 2 cups of finely grated carrots for the recipe.

Drain any excess moisture from the grated carrots using a clean kitchen towel or paper towel.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, beat the eggs and then add the vegetable oil. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

Gently fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins (if using).

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Divide the cake batter evenly between the two pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, combine 8 ounces of softened cream cheese and ½ cup of unsalted butter. Beat until creamy.

Gradually add 4 cups of powdered sugar and 2 teaspoons of vanilla extract. Continue to beat until smooth and fluffy.

Once the cakes have cooled completely, spread a layer of cream cheese frosting on top of one of the cake layers.

Place the second cake layer on top and frost the top and sides of the entire cake.

Embrace your creativity when decorating your Paris Bistro Cooking Carrot Cake. You can use additional chopped walnuts, grated carrots, or even edible flowers to add a touch of elegance.