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Carrot Cake


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  • Carrot Cake Icing:
  • 2 cups sugar
  • 1 1/4 cups oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup pecan, chopped
  • 1 (8 oz.) pkg. cream cheese
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1 lb. powdered sugar
  • 1/2 cup pecans, chopped



Step 1

Preheat oven to 350 degrees. Cream sugar and oil. Add eggs, 1 at a time, mixing in. Sift flour, baking powder, salt, baking soda and cinnamon together; and add to sugar, oil and egg mixture; mix in real well. Fold carrots and pecans.
Grease and flour the bottom only of 3 (9-inch) cake pans. Shake excess flour out. Spoon mixture an evenly as possible into pans and bake 20 to 25 minutes or until the tops spring back when gently pressed with the finger. Let cool in pans 10 minutes and then remove cake from pans. Cool layers on wire racks.

Icing: Cream the cream cheese and butter real well. Mix in vanilla extract, pecans and powdered sugar gradually. Spread between cooled layers and on top

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