Carrot Cake III

Carrot Cake III

4473

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

Ingredients

2 h servings 575 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

4473
  1. 5775 Ratings

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After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of v...

This is a great recipe. Some other reviewers had problems with the center falling-these tips may help. Cakes will sink or fall because of the following 1.Overbeating-too much air is incorporat...

I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with...

This is just my humble opinion, but I think it's very rude of people changing the recipe so much and then bragging about it like it worked out better than the one given. I don't understand why...

Great recipe. It was my 1st homemade carrot cake & it turned out perfect. I made a layer cake using 2 9"round pans & cooked at 350F for 35 minutes.

This recipe was incredible. After a box mix went awry, I turned to this terrific site to find a scratch recipe and decided to try this one. Scrumptious! Like some other bakers, I made a few s...

I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple (drained) instead of 1 1/4 cup oil, 2.5 tsp cinnamon and 1/4 tsp nutmeg, 3 tsp vanilla, omitted nuts a...

I've tried many of the carrot cake recipes on this site (including ones that are overrated) and this one is the best one. It is perfect. For a whole week, i tried many of the cakes and out of ...

I read all the suggestions below and rolled them together to make the following changes: 2 C White sugar, I substituted 1 C White & 1 C Dark Brown. I used 3-1/4 C Carrots (2 pounds) and 3/4 C ...