I start by preheating the oven to 350°F—greasing two 8-inch pans, lining with parchment, greasing again, and dusting with flour, my prep is set. In a large bowl, I whisk 2 cups granulated sugar, 1 cup vegetable oil, and 4 eggs—my wet base flows. In a medium bowl, I sift 2 cups all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon, and ½ tsp. salt—mix into the wet, then stir in 2 cups grated carrots, my batter glows.

I divide the batter between the pans—bake 30 minutes until a toothpick comes out clean, my layers rise golden. I cool them 10 minutes in the pans—run a knife around the edges, remove to a rack, and peel off parchment, cooling completely, my cakes are ready. My kitchen smells of spice—my excitement builds.

For the frosting, I beat ¾ cup softened salted butter and 12 oz. cream cheese until smooth—add 1 ½ lb. powdered sugar and 2 tsp. vanilla, beating to fluffy, my icing shines. I spread frosting on one layer, top with the second, frost all over, and sprinkle ½ cup toasted pecans—each slice is a delight that makes me smile. This process fills me with pride every time—simple steps, big joy!