If you’re a carrot cake fan, you’ll love my mom’s carrot cake recipe! This easy carrot cake recipe is just full of delicious ingredients like cinnamon, nutmeg, chopped pecans, vanilla, and, of course, shredded carrots. It’s topped with a wonderful cream cheese frosting that makes this carrot cake a hit every time I bring it to an event.
To see how I make this delectable carrot cake, visit my YouTube video!
My family loves this carrot cake recipe! It's a delicious recipe that's full of cinnamon, nutmeg, pecans, vanilla and carrots. It's topped with a delicious cream cheese frosting that will make this cake a hit at any event!
For the cake:
- 2 1/2 cups flour
- 2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 1/4 cups vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 1/4 tsp nutmeg
- 2 cups grated carrots
- 1 6- oz package chopped pecans
For the frosting:
- 1/2 stick butter
- 1/2 box powdered sugar
- 4 oz. cream cheese
- 1/4 tsp salt
- 1 tsp vanilla extract
Preheat oven to 350°F. Grease and flour a tube pan.
Mix first 6 ingredients into bowl.
Add cooking oil. Beat 2 minutes at medium speed.
Add eggs, vanilla and nutmeg. Beat for 2 minutes.
By hand, stir in carrots and pecans.
Pour into greased and floured tube pan.
Bake at 350°F for 50 minutes.
Cool 15 minutes, then turn onto a cooling rack. When cake is cooled, turn onto a plate, right side up.
For frosting, mix together cream cheese and butter at medium speed.
Add vanilla extract, salt and powdered sugar. Continue mixing at medium speed until frosting is smooth and spreadable.
Frost cake when completely cooled.
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