Homemade Carrot Cake with Cream Cheese Frosting is so irresistible you can’t walk by without sneaking a piece. I know this to be true because it happened to me! Everything about this cake is delicious! It’s super moist with just the right amount of sweetness and spice. Spread the fluffy cream cheese frosting on top for pure perfection. Remember, Easter Sunday is not complete until a little (or a lotta) carrot cake is had!
After dropping my 3 older children off at school the other morning, I began making this recipe for carrot cake my Aunt Brenda had given me. She REALLY talked it up so I was anticipating it to be pretty good. I’m not a HUGE cake lover so I was fully expecting to have a piece and be done with it, except there was one problem… I couldn’t STOP eating it. Every time I walked by, I would steal a piece, and another piece…between me and my 2 youngest daughters, we ate the WHOLE cake by about noon. The only piece that was left by the time my other kids got home were my picture pieces seen here. No lie, I gained 3 lbs last week. I’m still not sure why? ahem :/
Start by lining the bottom of a 10 x 15 or 11 x 18 cookie sheet with parchment paper. (I used a 10 x 15) Spray the edges with cooking spray.
Place carrots in blender or food processor. Combine all cake ingredients with electric mixer. Stir in nuts if desired. Pour onto cookie sheet and bake for 30 minutes or until toothpick comes out clean.
Ideally you want to let the cake cool before you frost it with the homemade cream cheese frosting. I LOVE warm cake with some melty frosting as opposed to cold cake, so you choose how you want to serve it.