My Favorite Carrot Cake (Featuring Cream Cheese Icing and Pecans)
This cake is super moist and so easy to make! I can make this recipe and have a perfectly finished cake and a spotless kitchen in 90 minutes!! Feel free to substitute walnuts for pecans, either is excellent.
2 cups granulated sugar
1 1/4 cups vegetable oil
2 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
3 cups grated carrots (see note 1)
1 cup chopped pecans or walnuts
NOTE 1: I cheat and buy the baby carrots already peeled and just run them through the grater on my food processor. It takes about 3 minutes and it rinses clean in a snap!
3/4 cup butter, softened (1.5 sticks)
12 ounces cream cheese, softened
6 cups confectioners sugar
1.5 tsp pure vanilla extract
1.5 cups chopped pecans or walnuts
1. Preheat oven to 350 degrees, prepare 2 8” round pans (grease and flour well).
2. In KA bowl, add eggs and mix slightly. Add sugar, oil, and vanilla, and mix.
3. Add in flour, baking powder, baking soda, cinnamon, and salt. Mix well.
4. Fold in carrots.
5. Fold in pecans.
6. Pour into prepared pans and bake approximately 55 minutes. (See note 2.)
7. Cool cakes completely before assembly/icing. (See note 3.)
_NOTE 2: My ovens over the years have varied greatly on this baking time. Cakes are ready before they look ready – but not until an inserted toothpick comes out clean. Watch them close the first time you try this. I’ve used ovens that baked this cake in 50 minutes and ovens where it took well over an hour.
NOTE 3: Flip pans upside down while catching cake – just to loosen the cake from the pan. Then sit the pans back down with the cakes still inside them. Leave the cakes in the pans for at least 10 minutes so they’ll hold their shape. After 10 minutes is up, flip cakes out and finish cooling on wire rack._
1. In KA bowl, cream butter.
2. Add cream cheese, mix well.
3. Add confectioners sugar, mix well.
4. Add vanilla, mix well
5. Fold in chopped nuts.
1. Tort COMPLETELY COOLED cakes so you end up with 4 layers of 1” cake (or thereabouts).
2. Cover each layer generously with icing and stack. It’s nice if the icing oozes out the sides. :)
3. Cover the top with an illicit amount of icing.
4. Decorate with a few whole nuts.
If there are any leftovers, I refrigerate in a TRULY airtight container after the second day – and that ensures cake will stay fresh and moist. Putting any cake in a fridge will dehydrate the cake if it’s not in an airtight container.
Thanks for sharing !!! sounds delicious
Laura, Ayalicious - Cakes, Cupcakes & more
This looks great. I see a lot of cakes done now w/o icing on the sides. Do the sides dry out if there is no icing keeping the moisture in?
The cake has never lasted long enough for me to find out if the sides might dry out, but it’s a very moist cake, so it would take awhile for that to happen.
Sounds delish! Will give this a try for sure. Thanks for sharing.
Jacqueline: http://www.isugarcoatit.com | http://www.facebook.com/ISugarCoatIt
im trying your recipe today :D i will let you know how it went!! thank you very much for sharing it wil us!!
I made this, it was AWESOME! It’s so moist and not overly sweet – so the icing is a perfect pair. I’m saving this one as a favorite!
oohhh i tried this cake and its to die for :D thank you very much for sharing this with us!!!
I have been wanting to try this since you posted it on your Facebook page! Next time I make carrot cake I will :)
Jessica, Kodiak Alaska http://www.facebook.com/ConceptualConfections
sugarshackdxb: Thanks for coming back and posting after you tried it! Awesome!
I tried it and the cupcakes were flat and looked fried, for lack of better words. What did I do wrong? The taste is great!