A very yummy recipe for carrot cake with mini chocolate chips and nuts.
Preheat the oven to 350°F. grease three 8 inch round pans.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl. Add the carrots to the flour mixture.
In a large bowl, combine the white and brown sugars and eggs and use electric hand mixer to blend together. Add oil and extracts and mix until well blended and emulsified, about 30 seconds. Scrape into the bowl with the carrots and flour mixture. Stir by hand until well mixed. Fold in the chocolate chips. Scrape into the prepared baking pan. Spriinkle nuts over top of one cake.
Bake 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack.
To make frosting, combine cream cheese, butter and vanilla in a large bowl & mix with electric hand mixer until blended. Scrape down the work bowl, add the powdered sugar, and keep mixing until smooth. Spread on the cooled cake.