Ingredients

• 2 cups plus more for pans 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
• 2 (8 oz) packages room temperature cream cheese
• 1 stick room temperature salted butter
• 1 (16 oz) box powdered sugar
• 1 teaspoon vanilla extract
• 2 cups chopped, divided (optional) pecans

Procedure

1. Preheat oven to 350 °F.
2. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
3. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt.
4. Add eggs and vegetable oil. Using a hand mixer, blend until combined.
5. Add carrots and 1 1/2 cups pecans, if using.
6. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
7. Remove from pans, place on waxed paper and allow to cool completely before frosting.
8. For the frosting:
9. Add cream cheese, butter, vanilla and powdered sugar into a medium bowl and beat until fluffy using a hand mixer.
10. Stir in 1/2 cup nuts.
11. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

---

Paula Deen