Carrot Cake

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0 reviews

Carrot Cake

Prep 30 m

Cook 1 m

Ready In 31 m

18 Servings

575 Calories


"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

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  1. 4 eggs

  2. 1 1/4 cups vegetable oil

  3. 2 cups white sugar

  4. 2 teaspoons vanilla extract

  5. 2 cups all-purpose flour

  6. 2 teaspoons baking soda

  7. 2 teaspoons baking powder

  8. 1/2 teaspoon salt

  9. 2 teaspoons ground cinnamon

  10. 3 cups grated carrots

  11. 1 cup chopped pecans

  12. 1/2 cup butter, softened

  13. 8 ounces cream cheese, softened

  14. 4 cups confectioners

  15. 1 teaspoon vanilla extract

  16. 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners

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