When it comes to making a dessert cake for a family gathering or summer party that I am hosting, I really enjoy making this recipe. I like to assemble the cake on a crystal cake plate if I am going to be serving it within a few hours, otherwise, I will place it into a plastic cake storage container and refrigerate it.Preparation Tip: The best way I found to grate carrots is to chop them up into 1″ slices and then place them into a food processor with a sharp blade. It cuts down on time, compared to the old-fashioned way of doing it.Carrot Cake Recipe2 cups all-purpose flour2 cups granulated sugar2 teaspoons baking soda1 teaspoon salt2 teaspoons ground cinnamon4 eggs1 cup vegetable oil4 cups grated raw carrots1/2 cup pecans, chopped (optional)In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, salt and ground cinnamon. In another large mixing bowl, beat the 4 eggs until they are frothy and then slowly beat in the vegetable oil. Gradually add flour mixture, beating until batter is smooth. Stir in the grated carrots and chopped pecans if desired. Pour batter into 3 lightly greased round cake pans. Bake in a 350 degree oven for 30 minutes or until done. Cool in the pan on wire racks.Cream Cheese Frosting4 tablespoons butter, softened2 (3 ounce) packages cream cheese, softened4 1/3 cups confectioner’s sugar1 teaspoon vanilla extractIn a large mixing bowl, cream together the softened butter with the cream cheese. Slowly mix in the confectioner’s sugar and vanilla extract. Beat with an electric mixer until all ingredients are combined and smooth.Assembly: Remove the cakes from their cake pans. Spread frosting between each layer, along the sides and across the top of the cake. Store finished cake in a plastic airtight container until serving time.