Carrot Cake

Preheat oven to 350 degrees. Rub a light layer of oil on the inside of the pans and then flour them to prevent the cakes from sticking. (I used to 9-inch round pans. If you would like to go an easier route, just do 1 9x13 pan).

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. If you are doing one 9x13 pan, starting checking at 35 minutes, but you may need to go a little longer. Your cakes are done when a toothpick comes out cleanly.

Carefully flip cakes onto a cooling rack and allow to cool completely before frosting.

Using frosting recipe below to create frosting for cake. If using nuts, sprinkle on top or pressed along the side of a frosted round cake.

Cream Cheese 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. Whip until the frosting is fluffy and the powdered sugar is completely incorporated.