Carrot Cake

Sara Andrea


Simple yet delightful carrot cake. We enjoy this recipe especially during Easter because of its spring time look and taste.


☆☆☆☆☆ 0 votes

1 Hr
30 Min


  • 4
    eggs, room temperature
  • 2 c
  • 2 c
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
    baking soda
  • 3 c
    carrots, finely shredded
  • 3/4 c
    vegetable oil
  • 1/2 c
    pecans, chopped

  • 8 oz
    cream cheese, softened
  • 1/2 c
    butter, softened
  • 2 tsp
  • 5 -6 c
    powdered sugar

How to Make Carrot Cake


  1. Preheat oven to 350 degrees. Grease and flour 2 round cake pans. In a large bowl mix together flour, sugar, baking powder, cinnamon, and baking soda.
  2. In a second bowl, combine room temp eggs, carrots, and oil. Add wet and dry ingredients and stir to combine. Pour batter into pans.
  3. Bake at 350 degrees for 30 minutes. Cool on wire rack for 10 minutes. Remove from pans. Cool rest of the way on the racks.
  4. For Frosting: Beat cream cheese, butter and vanilla with electric mixer on high until light and fluffy. Reduce mixer speed to low and gradually add sugar one cup at at time until you reach desired spreading consistency.
  5. Frost cake with cream cheese frosting. Sprinkle pecans over the frosting or decorate along the bottom edge. Keeps in fridge up to 3 days.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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