This recipe is adapted from Paula Deen's Carrot Cake recipe and it's totally decadent.
– 2 cups flour, plus more for pans – 2 cups sugar – 2 teaspoons baking soda – 2 teaspoons ground cinnamon – 1 teaspoon salt – 4 eggs – 1 ½ cups vegetable oil, plus a little for greasing pans – 3 cups grated carrots – 2 (8 oz) packages room temperature cream cheese – 1 stick room temperature salted butter – 1 (16 oz) box powdered sugar – 1 teaspoon vanilla extract – 2 cups chopped, divided (optional) pecans
PRep TIME: 1 hour
In a large bowl add flour, sugar, baking soda, cinnamon, and salt. Stir to combine. Add in eggs, oil, and grated carrots, and stir to combine.
Pour cake in prepared pans (or pan) and bake at 350 for 30-35 minutes.
Carefully flip cakes onto a cooling rack and allow to cool completely before frosting.
Allow cream cheese and butter to come to room temperature on the counter. Once softened add to the bowl of a stand mixer along with vanilla extract. Begin whipping and then slowly add in powdered sugar in increments.
Frost cake and slice to enjoy!