Carrot Cake
Total Time
1 hour and 20 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Rating
4.7 out of 5 stars
(7.35k)
Ingredients
18 servings
- 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
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
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Preparation
Step 1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Step 2
Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined.
Step 3
Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans.
Step 4
Pour into the prepared pan.
Step 5
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 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!
Step 9
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