Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a large bowl, whisk together eggs, milk, oil, sour cream, and vanilla extract until smooth.
Add the boxed carrot cake mix and gently mix until fully combined (do not overmix)
Fold in grated carrots and optional add-ins like pineapple, nuts, and raisins.
Divide the batter evenly into prepared pans.
Bake for 25–35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before removing from pans.
For frosting, beat cream cheese and butter until smooth and creamy. Add vanilla and gradually mix in powdered sugar until fluffy.
Frost the cooled cake layers and decorate as desired. Slice and serve.
