Carrot Cake

Carrot Cake
This carrot cake recipe is truly the best of all, bar none.  The cake is so moist and the cream cheese frosting compliments the cake perfectly.

This recipe has earned 4.7/5 stars with over 4200 reviews.

prep: 30 minutes
cook: 1 hour

makes a 9×13 inch cake


4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots (Use a food processor and it will be done in a few seconds!)
1 cup chopped pecans (food processor!)

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 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’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle with chopped pecans.

See for the original Carrot Cake III recipe.

Posted in Vegetarian

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