Moist carrot cake

• Carrot Cake: 
• 2 cups all purpose flour
  2 tsp. baking soda
  2 tsp. baking powder
  1/2 tsp. salt
  3 tsp. ground cinnamon
  1/4 tsp. nutmeg
• 1/2 tsp lemon zest
  4 eggs
  1 1/4 cups oil
  1 cup granulated white sugar
  1 cup packed brown sugar
  2 tsp. vanilla
  3 cups grated carrots
  1 cup nuts (pecans or walnuts) optional
• Cream Cheese Frosting:
• 8 ounces cream cheese, softened
  1/2 cup butter, softened
  1 cup confectioners' sugar
  1 teaspoon vanilla extract 
• 1 tbsp honey
• 1 tbsp lemon juice

INSTRUCTIONS

1. 1Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper.
2. 2Mix together in a bowl together flour,baking soda, baking powder, salt, cinnamon, nutmeg, and lemon zest.
3. 3In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about minute or so.
4. 4Add the dry ingredients to the wet mixture and mix for about 2 minutes more.
5. 5Add the grated carrots. Then add nuts and raisins if desired.
6. 6Pour batter in prepared cake pans and bake for approx. 45 to 50 minutes. Test for doneness by inserting a skewer, it should be dry when taken out. Cool then fill and frost with cream cheese frosting. Garnish with more nuts.
7. 7To make the cream cheese frosting: a bowl beat together cream cheese and butter until creamy. Add in icing sugar and beat for a minute. Add vanilla, honey, and lemon juice to taste. Scrape down the sides of the bowl and beat for another minute.

Based on:
https://www.chowhound.com/recipes/moist-carrot-cake-recipe-21792