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most wonderful carrot cake

(10 ratings)
Recipe by
kim *
Boston, MA

This REALLY is a fabulous carrot cake recipe & I seriously think it could win a prize. Incredibly simple, easy, moist and delicious! This is a family recipe of a very close friend of mine. I've tried many much more complicated versions out there and this one seems to be the best of them all!

(10 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 35 Min

Ingredients For most wonderful carrot cake

  • 2 c
    all purpose flour
  • 2 c
  • 4 lg
  • 3 c
    grated carrots
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    vegetable oil
  • 2 tsp
  • 1/2 tsp
  • 1 tsp
    baking powder
  • 2 tsp
    baking soda
  • 1 c
    chopped pecans
  • 1/2 box
    (8oz total) sifted powdered sugar
  • 1 8oz pkg
    cream cheese (softended)
  • 1 tsp
    pure vanilla extract
  • 1 stick
    butter (softened)

How To Make most wonderful carrot cake

  • 1
    Preheat oven to 350 degrees.
  • 2
    Mix together dry ingredients for cake.
  • 3
    Mix oil, eggs & vanilla together, then mix with carrots. And add to dry ingredients.
  • 4
    Blend well & pour into 2 well prepared 9 inch round pans. (I find it's best to use nonstick pans sprayed w/Pam cooking spray, and dusted with flour.
  • 5
    Bake for 30-45 minutes or until done. (You want it to be moist but for the knife to come out clean).
  • 6
    Allow them to cool in pans for 10 minutes or so .. and then take them out to completely cool on racks before frosting.
  • 7
    For Frosting:
  • 8
    Blend softened cream cheese and butter.
  • 9
    Add remaining sifted powdered sugar, vanilla & pecans and blend well.
  • 10
    Frost top of 1 layer, then top with 2nd layer and frost sides and top of cake.
  • 11
    PLEASE NOTE: It's very important to serve this cake at room temperature. I have often prefered carrot cake cold or refridgerated .. but not this one. It is best left out in covered cake dish. Also .. I've tried experimenting by toasting the pecans and preparing 3 layer cake using 8inch pans ... but I've found that the recipe is best just AS IS (2 layer cake with UN-toasted pecans).
  • 12
    Lastly, I believe one of the things that makes this cake so wonderful .. is that the nuts are in the icing instead of the cake. Gives it such a rich texture and doesn't pull moisture from the cake. Also, I don't recommend preparing this in a bundt pan. It will work but is much better as a double layered cake: )

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