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 Recipe

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
1 cup vegetable oil
4 cups grated raw carrots
1/2 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 Frosting

4 tablespoons butter, softened
2 (3 ounce) packages cream cheese, softened
4 1/3 cups confectioner's sugar
1 teaspoon vanilla extract

In 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.

Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family.