Description
A moist, flavorful carrot cake made from scratch, featuring a sweet cream cheese frosting and chopped pecans for extra crunch.
Ingredients
Scale
For the Cake:
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups grated carrots
- 1 cup chopped pecans
For the Frosting:
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven and prepare the baking pans.
- Mix wet and dry ingredients separately.
- Combine them, adding grated carrots and chopped pecans.
- Bake and let the cake cool before frosting.
- Frost the cooled cake and garnish with chopped pecans.
Notes
- For best results, use fresh carrots and avoid pre-grated options.
- Try adding a twist by including pineapple for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: moist carrot cake, classic recipe, cream cheese frosting, chopped pecans.