Carrot Cake

Print Friendly, PDF & Email


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups vegetable oil
  • 3 cups grated carrot
  • 1 ½ cups chopped pecans


  • 24 ounces cream cheese
  • 1½ sticks butter, room temperature
  • 3 cups powdered sugar
  • 1½ teaspoon vanilla
  • ½ cup chopped pecans


  1. Preheat oven to 350 degrees. Grease and flour 3 (8-inch) round baking pans.

  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add in eggs and oil; stir together until fully incorporated. Fold in carrots and chopped pecans.

  3. Pour mixture evenly into baking pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 5 minutes then remove from pans. Cool completely before frosting.

  4. For the frosting: In a medium bowl, combine cream cheese, butter, sugar, and vanilla using a hand mixer and beat until fluffy. Spread frosting on top of each cake layer. Stack the cakes on a serving plate, frost sides. Decorate with chopped pecans.

About BestRecipes Test Kitchen 165 Articles
BestRecipes is a digest-sized recipe magazine founded with the goal of making cooking fun and approachable, BestRecipes uses fresh ingredients and simple steps to make "getting dinner on the table" easier for everyone.

Be the first to comment

Leave a Reply