This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients.
Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean.
Remove cakes from pans and slice off tops to level cakes.
Spread two large spoonfuls frosting over top of one cake and stack second cake on top.
Frost entire cake with remaining frosting.