Real Recipes From Real Home Cooks ®

carrot cake

Recipe by
Sara Andrea
Eugene, OR

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

yield 10 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For carrot cake

  • 4
    eggs, room temperature
  • 2 c
    flour
  • 2 c
    sugar
  • 2 tsp
    baking powder
  • 1 tsp
    cinnamon
  • 1/2 tsp
    baking soda
  • 3 c
    carrots, finely shredded
  • 3/4 c
    vegetable oil
  • 1/2 c
    pecans, chopped
  • CREAM CHEESE FROSTING
  • 8 oz
    cream cheese, softened
  • 1/2 c
    butter, softened
  • 2 tsp
    vanilla
  • 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.
  • carrot cake cooling on wire rack
    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.
  • mixing cream cheese frosting
    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.
  • finished frosted carrot cake
    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.
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