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Best Carrot Cake Recipe (Based on Paula Deen Carrot Cake)

Course: Dessert
Keyword: Carrot Cake


Carrot Cake Ingredients

  • Butter Small Amount, For Pans
  • 2 Cups All Purpose Flour Plus More For Pans
  • 2 Cups Sugar
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Salt
  • 4 Whole Eggs
  • 1 1/2 Cups Vegetable Oil
  • 3 Cups Carrots Grated
  • 1 1/2 Cups Pecans Chopped (Optional)

Cream Cheese Frosting Ingredients

  • 16 oz Cream Cheese Room Temperature
  • 1 Stick Butter, Salted Room Temperature
  • 16 oz Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/2 Cup Pecans Chopped (Optional)


Carrot Cake Instructions

  • Preheat oven to 350 degrees. Grease & Flour Three 9 inch pans. (Sister Schubert Roll pans work great if you don't have enough pans around your house!)
  • Line bottom of pans with parchment paper
  • Combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Blend until combined.
  • Add carrots and pecans (pecans are optional)
  • Pour into pans. Bake for 40 minutes.
  • Cool for 4 minutes, then remove from pans and cool completely.
  • Frost with cream cheese frosting and enjoy!

Cream Cheese Frosting Instructions

  • Mix all ingredients except for nuts in medium bowl and beat until fluffy with a mixer.
  • Stir in the nuts.
  • Spread over each cake layer and enjoy!