A good old-fashioned, bare bones, homemade carrot cake with rich cream cheese frosting. Made this as a 9-inch layer cake for my niece's birthday yesterday. It was devoured! The cake was really easy to make and turned out moist and delicious. It had just the right amount of sweetness and we liked the abundance of carrots. We used our own frosting recipe—combining 1 (8 oz.) pkg. cream cheese with 1/2 cup (1-stick) butter, 2 tsp. fresh lemon juice and 1 tsp. pure vanilla extract and beating at medium speed until light and fluffy. Added 3-4 cups of powdered sugar, a cup at a time, until the frosting reached the desired consistency, then beat on low until fluffy. Refrigerate the frosting for about 10 minutes before frosting cake. It was the perfect amount of icing for the layer cake.