What’s not love about carrot cake? Warm spices, creamy frosting, the orange flecks of carrot…yum! For those that are fans of nuts and/or raisins, feel free to add some in.
Beat oil and sugars together in a large bowl of an electric mixer, until combined. Add eggs, one at a time, beating well after each addition.
Combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix just until combined. Fold in carrots. Divide batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in centre comes out clean.
Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
For the frosting, cream butter and cream cheese in a large bowl of an electric mixer. Add powdered sugar, 1 cup at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp milk at a time to thin out (if necessary).
Place one cake on serving dish. Spread with icing. Top with remaining cake. Spread top with remaining icing.