Delight in this moist and flavorful Carrot Cake, perfect for any occasion with a rich cream cheese frosting.

Scale

2 cups white sugar

1 ¼ cups vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon salt

3 cups grated carrots

1 cup chopped pecans (Optional)

½ cup butter

softened

8 ounces cream cheese

softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans (Optional)

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, mix together the sugar, vegetable oil, and eggs until well combined.
Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the grated carrots and pecans (if using).
Pour the batter evenly into the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat together the softened butter and cream cheese until smooth.
Gradually add the confectioners’ sugar and vanilla extract, beating until creamy.
Once the cakes are completely cool, spread frosting between the layers and on top and sides of the cake.
Garnish with additional chopped pecans if desired.

Ensure all ingredients are at room temperature for the best results. You can adjust the sweetness by reducing the sugar if preferred.

Keywords: Carrot Cake, dessert, baking, cream cheese frosting