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Carrot Cake


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  • Frosting:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans, optional
  • 2 (8 oz) packages cream cheese
  • 1 stick salted butter, room temp.
  • 1 (16 oz) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans



Step 1

Grease and flour pans

Preheat oven to 350 degrees. Line bottom of pan with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Blend with mixer until combine. Add carrots and pecans. Pour into pans. Bake approximately 40 minutes. Reove from oven and cool for 5 minutes. Remove from pans, place on waxed paperand allow to coool completely before frosting.

Add all ingredients, except nuts, into medium bowl and beat until fluffy using a hand mixer. Stir in nuts.

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