Carrot Cake Instructions:

Step 1: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans with butter or baking spray, then dust with flour, tapping out any excess. This ensures the cakes release cleanly from the pans after baking. Lining the bottom of the pans with parchment paper circles provides extra insurance against sticking and makes for easier removal.

Step 2: In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Ensure that the dry ingredients are evenly distributed, eliminating any lumps. This will contribute to a uniform texture in the final cake.

Step 3: Add the eggs and vegetable oil to the dry ingredients. Using an electric mixer (handheld or stand mixer), blend on medium speed until just combined. Avoid overmixing, as this can develop the gluten in the flour and result in a tougher cake.

Step 4: Gently fold in the grated carrots and chopped pecans (if using). Distribute the carrots and nuts evenly throughout the batter, ensuring that they are well incorporated.

Step 5: Divide the batter evenly among the prepared cake pans. Spread the batter to the edges of the pans, ensuring a uniform thickness. This will help the cakes bake evenly.

Step 6: Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cakes should be golden brown and spring back lightly when touched.

Step 7: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This helps prevent the cakes from sticking and allows them to cool evenly.

Cream Cheese Frosting Instructions:

Step 1: In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Ensure that both the cream cheese and butter are at room temperature to prevent lumps in the frosting.

Step 2: Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Be sure to scrape down the sides of the bowl occasionally to ensure that all the ingredients are evenly mixed.

Step 3: Stir in the vanilla extract.

Step 4: Gently fold in the chopped pecans (if using).

Step 5: Once the cakes are completely cooled, frost the top of one layer with a generous amount of cream cheese frosting. Place the second layer on top and frost again. Repeat with the final layer. Frost the sides of the cake with the remaining frosting.