1. Beat the Cream Cheese and Butter:
   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
2. Add Powdered Sugar and Flavorings:
   • Gradually add the powdered sugar, 1 cup at a time, and continue beating until smooth and fluffy. Add vanilla extract and a pinch of salt, and beat for another minute to combine.
3. Frost the Cake:
   • Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top.
   • Place the second cake layer on top, and frost the top and sides of the entire cake with the remaining frosting.
4. Optional Garnishes:
   • You can sprinkle chopped walnuts or pecans over the top of the cake for extra crunch and decoration, or pipe a decorative border around the edges with any leftover frosting.

Tips:

• Make ahead: The cake can be made a day ahead of time and stored at room temperature, covered in plastic wrap. Frost just before serving.
• Moisture: The carrots in the cake keep it super moist. Be sure to use freshly grated carrots for the best texture.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months if tightly wrapped.

This Classic Carrot Cake is full of warm spices and topped with smooth, tangy cream cheese frosting. It’s always a crowd-pleaser, whether you’re serving it for a special occasion or just a regular afternoon treat with a cup of tea.