| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 35 min |
| Inactive: | 10 min |
| Cook: | 35 min |
| Yield: | 1 cake, 8 to 10 servings |
Ingredients
- 1 stick unsalted butter
- 1 (1-pound) box confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped toasted pecans
- 3 sticks, plus 1 tablespoon unsalted butter
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 large eggs
- 3 cups grated carrots
- 8 ounces cream cheese
Instructions
- Preheat the oven to 350 degrees F.
- Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
- Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
- For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
- When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 731 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 111 g |
| Dietary Fiber | 3 g |
| Sugar | 87 g |
| Protein | 8 g |
| Cholesterol | 133 mg |
| Sodium | 498 mg |
Reviews
Amazing carrot cake!! Does anyone have baking directions if you don’t split into 3 layers?
I love this cake! Best tasting carrot cake ever.
This is an excellent tasting recipe however, just greasing the cake pans is not enough. You need to add parchment paper circles to the pan or the cakes stick to the pan. Very disappointing after all the work. Didn’t add parchment paper this time. Going to finish what I am dealing with – bunch of cake pieces. We are going to have trifle carrot cake. Should still be good but disappointing after all the work of grating carrots, chopping and roasting nuts, etc. Hopefully it will taste great! Remember if you try this recipe just greasing the cake pans does not work – you also need to add parchment paper. Half of the cake stuck to the pans. ♀️
Best recipe for carrot cake ever. I’ve tried several recipes over the years and this is the one! Do not skip roasting the pecans, they add an incredible flavor! Whenever, wherever I take this, the recipe is always requested.
I have been using this recipe since 2005 it’s phenomenal. It used to have an option of adding toasted coconut on the sides after frosted also about a 1/2 cup of candied pralines on top right in the center. I’m not sure what that called for but it complimented the cake really well.
Great recipe!
SO GOOD
The best!
This is my go-to carrot cake recipe! My husband loves frosting, so I always make 1.5 times the frosting recipe. No other changes. It’s a phenomenal cake. I’m surprised it has only one other review!
I made this it is amazing. when you are ready to eat the cake, its best to eat it room temp.