Perfect Carrot Cake Recipe is so simple to make from scratch at home! This carrot cake has great spice flavor, is super moist, and topped with the best cream cheese frosting!
Preheat oven to 350 degrees. Grease 3 round, 9 inch cake pans and set aside.
In a large mixing bowl if using hand mixer, or bowl of stand mixer using paddle attachment, beat together the oil and sugar for 2-3 minutes until mostly smooth.
Add in the eggs, baking soda, salt, flour, cinnamon, nutmeg, cloves, and grated carrots.
Turn on the mixer and beat on medium speed for 2 minutes, just until moistened and smooth.
Pour the batter evenly between the three prepared pans.
Bake at 350 for 20-23 minutes, until a toothpick inserted near the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then, invert the cakes onto a wire rack to cool completely.
If desired, place the cakes in the refrigerator to speed up the cooling process.
FOR THE FROSTING:
Add the cream cheese along with two cups of powdered sugar, melted butter, and vanilla to a large mixing bowl.
Beat over low speed for one minute, then, over medium speed for one minute until smooth.
Add remaining cup of powdered sugar gradually until your reach desired thickness of icing.
Once cake layers are cooled, stack them, adding icing between each layer. Ice entire cake, and top with pecans if desired.