There are few things that feel as perfectly spring as a slice of homemade carrot cake. This one has been my go-to recipe for years: it’s simple, perfectly spiced, and topped with that irresistible cream cheese frosting.

It’s a great make-ahead dessert too! The flavors get even better the next day, which makes it perfect for holidays and special occasions! And I’ll confess, it may have even made a guest appearance at breakfast.

Let’s Bake!

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, whisk together the eggs, oil, buttermilk, sugar, and brown sugar until well blended.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in the shredded carrots.
6. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

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Let’s Frost!

1. In a mixing bowl, beat the butter and cream cheese until smooth.
2. Gradually add the powdered sugar and continue to beat until fluffy.
3. Mix in the vanilla extract.
4. Once the cakes are fully cooled, spread frosting over the top of one layer. Place the second cake layer on top, and finish by frosting the top and sides.

Optional: Garnish with a sprinkle of chopped pecans or a dusting of cinnamon!

Notes
I love making this the day before serving. The flavors really come together overnight! It’s a perfect addition to your spring dessert table or any time you’re craving a sweet, spiced treat.

What’s your favorite spring dessert? Let me know. I’m always looking for new ideas to try!

Eat well, friends!

*If you don’t have pumpkin pie spice handy, use 1 1/2 tsp cinnamon, 1/8 tsp ground cloves, 1/4 tsp nutmeg