Carrot Cake

Ingredients

Bakers joy cake pan spray

2 cups all-purpose flour

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

1 cup raisins, 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, optional

Directions

Preheat oven to 350 degrees F. Spray 3 (9-inch) round pans with baker's joy; 

Line 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 hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.