First things first—let’s get the oven ready. Preheat it to 350°F (175°C). While it’s warming up, grease two 9-inch round cake pans with butter or non-stick spray. Lightly dust them with flour, then tap out the extra so your cakes will slip out easily later.

Grab a large mixing bowl and add in the granulated sugar, all-purpose flour, baking soda, ground cinnamon, and a pinch of salt. Give it a good stir so everything is evenly mixed. This step sets the foundation for a flavorful, perfectly spiced cake.

Now crack in the eggs and pour the vegetable oil right into the dry mixture. Stir or beat everything until it comes together. Then fold in the grated carrots and chopped pecans. The batter will look thick—that’s exactly how it should be.

Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Place in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and springy.

In a large bowl, beat softened cream cheese, butter, and a splash of vanilla extract together until it’s smooth and fluffy. Slowly add the powdered sugar a little at a time, beating until the frosting is creamy, luscious, and free of lumps.

Place one cooled cake layer on a serving plate or cake stand. Spread a nice thick layer of cream cheese frosting on top. Gently place the second cake layer over it, then frost the top and sides. Take your time smoothing the frosting with a spatula—it doesn’t need to be perfect, just delicious.

For a little extra flair, sprinkle some chopped pecans over the top. Chill the cake for about 30 minutes so the frosting sets nicely. Then, slice it up and enjoy a soft, moist carrot cake that’s loaded with flavor and finished with a creamy, tangy frosting.