This Carrot Cake with Cream Cheese Frosting is super moist and that easy! Intense carrot and cinnamon flavor topped with salty-sweet frosting.
Preheat oven to 325°F and line a 9x13 inch cake pan with parchment paper. Let it hang over on each side to easily lift the Carrot Cake out of the pan after baking. Set aside.
Stir eggs, vanilla, sugars and oil with a handheld or stand mixer fitted with a paddle attachment together just until combined.
Add flour baking powder, cinnamon, and salt and mix until just combined.
Then stir in carrots on low speed just until combined.
Transfer batter into the prepared cake pan and bake for about 45 minutes until a toothpick in the center comes out clean.
Meanwhile, make the cream cheese frosting. Therefore, mix butter until creamy. Then add cream cheese and mix until combined. Add vanilla and powdered sugar and mix until smooth and creamy.
Remove Carrot Cake from the oven and let cool for about 10 minutes. Then lift it out of the baking pan and transfer it to a wire rack to cool completely.
Spread Cream Cheese Frosting on the Carrot Cake and store in the fridge in an airtight container for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.