Fall Classic: Carrot Cake Recipe

Add the eggs, one at a time, beating well after each addition until fully incorporated.

In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

Gradually add the dry flour mixture to the wet egg mixture, mixing just until combined. Be careful not to overmix.

Gently fold in the grated carrots, then divide the batter evenly between your prepared cake pans.

Carefully remove the cakes from their pans and transfer them to a wire cooling rack to cool completely. Make sure they're entirely cool before frosting, or your icing will melt.

For the icing, cream the butter and cream cheese together in a medium bowl until smooth.

Place one cake layer on your serving dish. Spread a generous layer of icing over the top, then carefully place the remaining cake layer on top.

Spread the remaining icing evenly over the top of the cake, extending it to the sides if you like.