To Die For Carrot Cake

Step 1

Preheat oven to 350 degrees.

Step 2

Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.

Step 3

Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)

Step 4

Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.

Step 5

Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

Step 6

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Step 7

Invert the cake onto a cake plate or stand.

Step 8

Apply a generous dollop of frosting and spread...

Step 9

Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.

Step 10

Refrigerate for an hour before serving for best results.