Today we are sharing the best carrot cake I have ever eaten or made. It is moist, wholesome, flavorful, beautiful, and so incredibly delicious! Oh and did I mention it is easy to make? I made it beautiful for a birthday cake, but you can cut the frosting in half and bake it in a sheet pan, as an everyday cake. It is soooo good!!!
This cake is amazing!!! You must try it.
With love from our kitchen table to yours! XO
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Recipe adapted from The Pioneer Woman
Carrot Cake with Toasted Pecans
serves 12 (or 4, I won't tell)
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots
2 sticks Unsalted Butter, room temperature
2 packages (8 Oz) Cream Cheese, room temperature
2 pounds Powdered Sugar
4 teaspoons Vanilla
2 cup Pecans, Chopped Finely and toasted
Preheat oven to 350 degrees. Prepare 2 – 8 inch round cake pans with Baker’s Joy.
Mix together the sugar, oil and eggs in a large bowl.
In a medium bowl add flour, salt, baking powder, baking soda and cinnamon, whisk to combine.
Add dry mixture to wet mixture and combine.
Add carrots and mix well.
Pour into prepared cake pans and bake until done, 40 to 45 minutes.
Allow cakes to cool for 10 minutes on a cooling rack, then invert on cooling rack and allow to cool completely.
While the cakes are cooling prepare the icing.
In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend.
Spread on cooled carrot cake. To decorate cake as seen above follow these directions:
Using a cake leveler or a bread knife, slice cakes in half to make 4 cake layers. Put a dab of frosting in the center of your plate. Place the first layer, cut side up on a plate. Slide cut 4"x4" pieces of parchment or aluminum foil under your cake layer to protect the plate from getting frosting on it.
Frost bottom layer and add the second layer, repeat until you have the top layer on the cake. The top layer should be bottom side up, cut side down. The smoothest layer. Frost the top and sides with the remaining icing. Press the chopped toasted pecans on the sides of the cake. You can add a decorative touch by trimming the top in toasted whole pecans.
Click here for a printable version of this recipe - The Slow Roasted Italian.com