Classic Carrot Cake with Cream Cheese Frosting

Directions

Make the Cake

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.

2. In a large bowl, beat the eggs until light and frothy.

3. Add the oil and mix well, followed by the sugar.

4. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold in the chopped nuts and grated carrots.

6. Divide the batter evenly between the prepared pans.

7. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cakes cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Make the Frosting

1. In a mixing bowl, beat the softened butter and cream cheese until smooth and fluffy.

2. Add the vanilla extract.

3. Gradually beat in the powdered sugar until fully incorporated and creamy.

Assemble

1. Once cakes are completely cooled, spread frosting between layers and over the top and sides of the cake.

2. Garnish with additional chopped nuts if desired.

3. Store in the refrigerator and bring to room temperature before serving.