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Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
Prepare the Dry Ingredients:
In a medium bowl, mix 2 cups of flour, 2 tablespoons of flour, 1 tablespoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Set aside.
Prepare the Wet Ingredients:
In a large bowl, whisk together 1 and 1/2 cups of white sugar, 3 large eggs, and 1 cup of vegetable oil until well combined.
Combine Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in 2 cups of grated carrots and 1 cup of chopped walnuts or pecans (if using).
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack.
Prepare the Frosting:
In a medium bowl, mix 8 ounces of cream cheese and 1/2 cup of salted butter until smooth.
Gradually add 4 cups of powdered sugar and 2 teaspoons of vanilla extract, beating until the frosting is well mixed and smooth.
Frost the Cake:
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
Serve and Enjoy:
Cut the cake into squares and serve. Enjoy the moist, flavorful carrot cake with its creamy, rich frosting.
Notes:
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Variations: Feel free to add 1/2 cup of raisins or crushed pineapple to the batter for added flavor and moisture.
Nuts: If you prefer a nut-free cake, simply omit the walnuts or pecans.
This carrot cake is perfect for gatherings, celebrations, or simply as a delightful treat to enjoy with a cup of coffee or tea. The combination of moist cake and creamy frosting is simply irresistible!
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