This classic Carrot Cake Recipe is moist, perfectly spiced and layered with the most delicious cream cheese frosting. Carrot cake is simple to make and this recipe for carrot cake comes out perfect every time.
Preheat the oven to 350º F. Prepare 2, 9 inch round cake pans by lining with parchment paper and spraying with cooking spray.
In the bowl of a stand mixer or large mixing bowl, beat the eggs until bubbly. Add in the oil, sugar and vanilla. Mix for about 1 minute, until it is fluffy and well combined.
In a separate mixing bowl whisk together the flour, baking soda, salt and spices.
Add the dry ingredients to the egg mixture and mix until smooth and combined.
Mix in the carrots and pecans (if using)
Evenly pour the cake batter into the two prepared pans
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
Cool cake in pans for 10 minutes before removing from pans to a cooling rack to continue cooling.
Cream Cheese Frosting
In a large mixing bowl, beat together the softened butter and cream cheese until smooth.
Add in the vanilla and mix.
Mix in the powdered sugar one cup at a time until the frosting has reached a spreadable consistency.
Spread the frosting on top of one layer of cake, then place the other cake on top and finish frosting the top of the other cake with the remaining frosting.
Notes
To help with frosting, this cake can be wrapped in plastic wrap and placed in the freezer for 15-20 minutes to chill before frosting.
The nuts in this recipe are optional
If you don't like pecans, walnuts are a good substitution.