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There are many variations of the "perfect" carrot cake. I don't like to deviate too far from the traditional cake my grandmother and her mother made on a regular basis.

Carrot Cake

There are many variations of carrot cake, but I never veer too far from the Classic Carrot Cake recipe that has been passed down to me. Why mess with perfection? This cake is light, beautiful, and topped with the perfect, not-too-sweet cream cheese icing.
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Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 2 1/4 teaspoons salt
  • 1 1/2 cups sugar
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups vegetable oil such as canola oil
  • 6 eggs , lightly beaten
  • 4 1/2 cups grated carrots (about 10 medium carrots)
  • 2 cups coarsely chopped pecans or walnuts

Cream Cheese Frosting

  • 2 cups cream cheese (two-8 ounce packages), softened
  • 6 tablespoons butter , softened
  • 5 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons orange juice (optional)

Instructions
 

  • To make the cake, pre-heat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  • In a medium bowl, mix flour, cinnamon, salt, and baking soda until incorporated. In a mixer fitted with the whisk attachment, combine the sugar and the oil on low speed in large bowl. Slowly add the eggs to the bowl mixing well on medium speed. At this point, you can’t overwork the batter. Make sure the eggs are completely incorporated. Remove the bowl from the mixer and stir in the dry ingredients in two batches. Mix until incorporated, but don't overwork the cake batter. Gently fold in the carrots and the nuts.
  • Bake at 350 degrees for 25 minutes or until the cakes are golden brown and begin to barely pull away from the sides of the pans. Place the pans on a wire rack for about 10 minutes, then turn the cakes onto cake racks to completely cool.
  • Meanwhile, combine the cream cheese and butter into the mixer fitted with the whisk attachment and mix at medium speed until mixture is light and fluffy, about 2 minutes. Add the confectioners’ sugar and the vanilla, and mix until completely incorporated. Add juice if it the frosting seems too thick.
  • Place one of the cake layers onto a cake stand, top side down (this creates an even surface for the icing). Cover the layer with icing, then add the next cake layer. Continue adding the icing and layers, then place icing over the entire cake. Put the cake in the refrigerator for about 20 minutes or until the frosting is set.
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