A perfectly spiced and incredibly moist carrot cake layered with a tangy and smooth cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1.25 cups vegetable oil
- 4 large eggs
- 3 cups finely grated carrots
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F and grease two 9-inch cake pans.
- Whisk flour, sugar, baking soda, and spices. Stir in oil and eggs.
- Fold in carrots and pecans. Pour into pans and bake for 30-35 minutes.
- Beat cream cheese, butter, and powdered sugar until smooth.
- Frost the cooled cake layers and refrigerate before serving.