Best Ever Moist Carrot Cake!

1. Begin by pre-heating oven to 350 degrees F.

2. In a medium bowl, mix together the first seven (dry) ingredients.

3. Grate the carrots with a traditional grater, or using a food processor/blender.

4. Place the carrots in a small bowl, and mix them together with the rest of the (wet) ingredients.

5. Mix the wet and dry ingredients together and add the nuts or raisins. Mix again until everything is well combined.

6. Spray 2 (8-inch) round pans (or a 9×13 cake pan) with cooking spray.

7. Pour batter evenly between the two pans. Bake for 20-25 minutes, or until toothpick inserted in centers comes out clean. Let cakes cool completely.

8.To make the frosting, beat the cream cheese and sweetener together in a bowl with a mixer until well blended. Gently fold the Cool Whip.

9. Stack cake layers on a cake plate, filling between and then frosting the top and sides with the whipped cream cheese frosting. Garnish with crushed walnuts, or pretty decorative topping if desired! Enjoy!