These cookie cups prepared from chilled cookie dough will bring a whole new level of excitement to your next ice cream sundae bar since they are slightly toasted around the edges but still soft in the middle. They are simple to prepare in advance; all that is needed for the ideal dessert is to fill with ice cream and drizzle with chocolate sauce.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups white sugar
- 1 ¼ cups vegetable oil
- 4 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
- 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.
- 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. Stir in chopped pecans. Frost the cooled cake.
Nutrition Facts
| Calories | 575 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 347 mg |
| Sugars | 50 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I made it exactly how it says the only thing I changed was I added 1 more teaspoon of baking powder and didn’t add any baking soda next time I would do less oil just cause it did came out a little too shiny for a cake. Carrot cake is my favorite cake so I decided to make it and was my first time making carrot cake. Overall came out super delicious and my children and husband loved it so much so definitely will stick to this recipe.
We tried this yesterday and it was a total hit. Would definitely recommend!
I hate this recipe. I am an experienced baker and this recipe has produced dried out fallen cakes twice. I’ll never use again and encourage all to avoid. A terrible waste of ingredients and time
This was bad! Too much baking soda so the cake over flows and then sinks in the middle and not enough flour. You have to alter the recipe a ton so then it is not what is posted. I am a very experienced Baker.
I swap out the sugar for brown sugar and add a can of diced pineapples and it’s less sweet and more juicy.
I made this recipe with half the sugar the recipe called for, and used light brown sugar instead of white sugar. Came out amazing! No drop in the center. I did mix the wet ingredients until they emulsified to prevent the oil separating from the other wet ingredients. I will definitely make this again. Thank you for sharing!
Yummy! Very moist and delicious. It came out amazing!
Followed the recipe, center sunk.
Overly greasy and the cake SINKS. Attempted this recipe twice with same results. I am an experienced baker. This one just doesn’t work very well.
Made this cake today and my family loved it. I didn’t make any changes to the recipe and turned out perfectly.
It was very easy to make and my parents and siblings loved it so much I did have to reduce the amount of oil I put cause my mom said she didn’t like too much oil but it was still great 10/10
Cake turned out nicely. To avoid the sink in the middle, squeeze out the juice from the shredded carrots. Icing is delicious as well.
I think mine came out nicely but I haven’t tasted it yet. I see some with sunken middles, I have concrete floors. My mom always told us don’t bounce around the oven or the cake will fall? Any one else ever hear this theory?
So good
The only change I made was dividing it by half for a single layer. It was the taste that was bad, way too much baking powder and soda gave it a very chemical taste. Also too much oil, greasy tasting. Would not make this again. Drowning it in frosting helped mask the taste, but still…
I have been making this recipe for YEARS and have learned how to tweak it. If you use all the baking soda and powder it says your carrots will turn green. I halved each. I also just use one 10 ounce bag of carrots and it works perfectly fine. I don’t do pecans.
I bake a lot and always try different recipes but I was not totally thrilled with this one. I followed set amount in the directions and this is what it looks like when I pulled it out. Sunken in the middle and obviously not even. There is something wrong with the measurement in the recipe but I’m not sure what it is. I am going to compare it to another recipe I normally use that comes out great. As far as the taste goes, it wasn’t horrible, there was some flavor to it but I have made better. I can salvage this because it’s not the first time a recipe has done me wrong but I wouldn’t recommend to use this one.
Made this cake for Easter, 2023. My roommate has now requested it for his June birthday because it was the best cake he had ever had, which shocked him – he sounded surprised when he found himself asking for this cake for his birthday cake flavor! It did sink a bit in the middle, but was thick enough that I was able to trim it up to make it a bit more even before assembling and frosting. This frosting is also the BEST cream cheese frosting I have ever worked with! Perfect consistency. I normally have troubles with piping cream cheese frosting, but this was a dream to work with, and tasted delicious to boot!
I like the taste, I even like the crunchy edges. Very moist, and the dark color is what a carrot cake should be. But, mine did fall in the middle. There must be something off with the chemistry. I did not overbeat or cook at an off temperature. With so many people having the same issue, it has to be the recipe.
My first attempt at decorating, I put plum butter in the middle it turned out great!!
I love This Cake it came out Perfect and Delicious. Yummy.