Homemade carrot cake is tender and moist topped with a velvety cream cheese frosting. This easy cake recipe is made with fresh carrots and warm spices.
Preheat the oven to 350°F. Generously spray two 9-inch round cake pans with baking spray (Baker’s Joy or generic version). Set them aside.
Using a large mixing bowl, whisk together the flour, sugar, cinnamon, baking powder, and baking soda.
Add in the vegetable oil and eggs. Using a handheld mixer on medium speed, blend the ingredients just until well combined.
Fold in the shredded carrot and chopped pecans.
Divide the cake batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans, on a cooling rack for 15 minutes. Gently flip the cakes upside down on the cooling rack to remove the pans and continue to completely cool.
Cream Cheese Frosting
Using either a stand mixer, or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat the cream cheese and butter for 1-1½ minutes.
Lower the mixer speed to medium, and add in the powdered sugar and vanilla. Mix until the frosting is completely smooth.
Once the cakes are completely cooled, place the bottom cake layer onto a serving plate.
Using an offset spatula, spread a thick layer of frosting over the top of the bottom cake layer.
Carefully place the top layer of cake on top of the bottom frosted layer.
Using an offset spatula, spread a thick layer of frosting on the top of the cake layer. Frost the sides of the cake as well.
Sprinkle the optional chopped pecans over the very center of the cake. Evenly slice 12 slices when you are ready to serve.