Carrot Cake

Although I am a true chocolate lover, one of my all-time favorite desserts is carrot cake. I think it's great to eat all year-it's nice in the spring when the weather starts to get a little warm, but it's also nice in the fall since it has that comforting cinnamon taste to it.  I prefer to eat mine cold, after it's been in the fridge for a little bit.  I also prefer my frosting to be a little bit less sweet, so even though this recipe calls for an entire box of confectioner's sugar, I usually add about half.  Be sure to adjust the frosting to be as sweet (or not sweet) as you prefer.    

Carrot Cake

Cooking spray, for pans

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans, optional

Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

Preheat oven to 350 degrees F. Lightly coat 2 9-inch round pans with cooking spray; Line the bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a mixer, blend until combined. Add in the carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Remove from oven and cool for 5 minutes. Remove from pans and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except for the nuts, into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of each cake layer. Stack the cakes and sprinkle pecans on top.