This cake is amazing. What I love about it is its simplicity; the only spice it contains is cinnamon, it doesn't have any raisins in it -- but it's still the most delicious carrot cake I've ever had, without question. It simply doesn't need anything to fancy it up. It's moist and rich, and can we talk about the icing for a moment? I would like to rub the icing all over my face so it would be within easy reach whenever I wanted a lick. It is that good.
Source: The Pioneer Woman Cooks!
For the cake:
1 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups grated carrots
1 package (8 ounce) cream cheese
1 pound powdered sugar
1 cup pecans, chopped finely (I chopped mine coarsely because I like the texture)
2 teaspoons vanilla
1. Mix sugar, oil, and eggs. Sift together flour, salt, baking soda, baking powder, and cinnamon. Add to first mixture and combine. Add carrots and mix well. Pour into a greased and floured pan (Bundt, sheet cake, 9 x 13 Pyrex) and bake until done, 25 to 50 minutes, depending on the pan you use (I used a dark 9 x 13 pan, and mine was ready in about 40 minutes). Cool completely.
2. For the icing, cream butter and cream cheese in a large bowl. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.