I never realized I liked carrot cake until I saw Paula Deen making her famous version on The Food Network—and I just had to give it a try. Let me tell you, this cake is pure heaven! It’s hands down the BEST carrot cake I’ve ever had, and the cream cheese frosting takes it to a whole new level. This recipe is perfect for family gatherings or any special occasion.
CARROT CAKE INGREDIENTS
- Butter (for greasing pans)
- 2 cups all-purpose flour (plus extra for pans)
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans (optional)
CREAM CHEESE FROSTING INGREDIENTS
- 16 oz cream cheese (room temperature)
- 1 stick salted butter (room temperature)
- 16 oz powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
CARROT CAKE INSTRUCTIONS
- Preheat your oven to 350°F. Grease and flour three 9-inch cake pans (Sister Schubert roll pans work well if you don’t have enough cake pans).
- Line the bottoms of the pans with parchment paper for easy removal.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and vegetable oil, mixing until well combined.
- Stir in the grated carrots and chopped pecans (if using).
- Divide the batter evenly between the prepared pans.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 4 minutes, then remove them and allow them to cool completely on a wire rack.
- Once cooled, frost with the cream cheese frosting.
CREAM CHEESE FROSTING INSTRUCTIONS
- In a medium bowl, beat the cream cheese and butter with a mixer until smooth and fluffy.
- Gradually add the powdered sugar and vanilla extract, beating until fully combined and fluffy.
- Stir in the chopped pecans (if using).
- Spread the frosting generously between each cake layer and over the top and sides of the cake. Enjoy!
