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Carrot Cake



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  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups whits sugar
  • 2 teaspoons vanilla
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • Frosting: 1/2cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans



Step 1

Preheat oven to 350.
Grease and flour a 9x13 inch pan. Can use a nonstick pan and coat it with cooking spray.
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.
Bake in preheated oven for 40 - 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.

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