This is a simple 9×13 carrot cake that is a long time favorite of the family. It is a staple at carry-ins and is perfect for Easter. Of course it has a cream cheese frosting or can be jazzed up with a little maple cream cheese frosting if you’d like!
Beat eggs, vanilla and oil together, add dry ingredients and mix well.
Stir in carrots and walnuts if using. Pour batter into prepared 9×13 pan.
Bake at 350°F for about 1 hour to an hour and 15 minutes or until browned and springy when touched. Let cool before icing.
Cream Cheese Frosting
Cream together butter and cream cheese
Add remaining ingredients and mix well, until smooth and creamy.
Frost cooled cake.
Notes
Cakes topped with cream cheese frosting should be kept cold. So chill the cake until about 30 minutes before serving. Transfer leftovers to an airtight container or cover with plastic wrap and store in the refrigerator.