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Best Carrot Cake


When looking for delicious dessert recipes, it’s almost impossible to pass up on this yummy Carrot Cake. Carrot Cake is a staple for Easter cooking and it’s incredibly easy to make. This Easter dessert has just the right amount of spice and the cream cheese frosting puts it over the top! This recipe calls for pecans, but if you aren’t a fan of nuts you can always leave them out. The pecans do, however, give it that extra little crunch. You also have the option to cook this carrot cake recipe in either round pans or in a sheet cake pan. If you are looking for delicious Easter Desserts, then you’ll want to give this one a try!

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Rate this recipe 4.3/5 (28 Votes)


  • Frosting:
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp salt
  • 2 tsp. cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 8 oz. cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans (optional)



Step 1

Preheat your oven to 350 degrees F. Grease and flour a 9x13 pan or two (9 inch) round pans.
Beat together the oil, sugar, eggs and 2 tsp. vanilla in a large bowl.
Mix together the flour, cinnamon, baking soda, baking powder and salt. Fold in the grated carrots and pecans.
Pour into the prepared pan and bake for 40 to 50 minutes, or until the center comes out clean. If cooking in round pans, cook for 35-45 minutes. Cool on wire rack for 10 minutes, then turn over pan and cool completely.
While cooling, prepare the cream cheese frosting by beating together the butter, cream cheese, powdered sugar and vanilla until smooth. Add 1 cup chopped pecans to frosting (optional). Frost the cake and if not adding pecans to frosting you can then sprinkle them on top.

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