Carrot Cake

This carrot cake recipe makes a tender and moist cake with a delicious homemade cream cheese frosting. Perfect for Easter or a pleasing potluck dessert.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 575 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 8 ounces cream cheese, softened
• 4 eggs
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 4 cups confectioners' sugar
• 3 cups grated carrots
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 1.25 cups vegetable oil

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Step 2

Pour into the prepared pan.

Step 3

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

Step 4

Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.

Step 5

Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans.

Step 6

To make the frosting: Beat butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy.

Step 7

Stir in chopped pecans.

Step 8

Frost the cooled cake. Serve and enjoy!