Carrot Cake

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  • 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.

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