Carrot Cake with Cream Cheese Frosting

I like Carrot Cake but at one point I only know how to eat and not make them. Kesian kan, suka makan tapi tak tau buat. Alhamdulillah I got the opportunity to learn it from one American lady. I have made some adjustment to the recipe as I dont like it too sweet and creamy.

Cake
3/4 cup sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoon baking powder
2 teaspoon bicarbonate soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups grated carrot
1/2 cup chopped walnut
1/2 cup raisins (optional - if you dont like raisins just omit it)

FOR CAKE:
1.Preheat oven to 325F. Lightly grease two 8" x 8" square cake pan. Line bottom of pans with waxed paper. Lightly grease waxed paper.
2. Beat oil and sugar until combined. Add eggs one at a time and beat well.
3. Sift flour, baking powder, bicarbonate soda, salt, cinnamon and nutmeg.
4. Add the flour mix into the oil and sugar mixture.
5. Stir in carrots, walnut and raisins and mix well.
6. Pour batter into pan and dividing it equally.
7. Bake for 50 minutes or until cake tester inserted into center comes out clean.
8. Let the cake cool completely.

FROSTING:
3/4 cups icing sugar
375 grams cream cheese
100 grams butter
4 teaspoon vanilla essence

Beat all ingredients until smooth and creamy.

Place cake on a platter and spread some frosting. Add another cake layer and spread the balance of the frosting to cover the whole cake.

Note: You can put them in cupcake or muffin cup and bake accordingly.