Carrot Cake (Super Moist & Full of Flavor)

Preheat oven to 350°F. Grease a 12-inch round pan. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Add eggs, sugar, and carrot purée. Mix until smooth and lump-free. Fold in shredded carrots, walnuts, and raisins until well incorporated. Pour the batter into the prepared pan and gently tap to release air bubbles. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before icing. To make the icing: Beat the whipped butter until light and fluffy. Add the cream cheese and mix until smooth. Add powdered sugar and vanilla; mix until creamy and lump-free. Spread the icing over the cooled cake and finish with chopped walnuts on top.