Carrot Cake with Pecan Cream Cheese Frosting

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com I’ve been baking a lot since I’ve been better. I’ve got time to make up for since I was sick for so long – I only got so much time at home! I’m already going back to school on Tuesday, so I need to have a ton of posts ready to share with you guys.

I have a ton of amazing posts and recipes lined up that I’m dying to share with you guys, but all in good time. Patience, guys. Patience.

(I’m talking more to myself than all of you…I’ve just been dreaming about some of the things I made recently!)

But currently – I have an amazing carrot cake recipe to share.

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com It’s the Pioneer Woman’s carrot cake recipe, and my goodness, that lady is a genius. If you’ve never been to her site, go. It’s pure, delightful, butter-laden, heaven for anyone who likes looking at food. Her stuff is just so rustic, so simple and always delicious.

This carrot cake is one of my favorite things that I’ve tried. I love carrot cakes (who doesn’t love a cake they can pretend is healthy but is actually slathered in cream cheese frosting), and this is one of the best I’ve tried.

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com It’s just so simple, and that’s what makes it so great. It literally took me 8 minutes to put the batter together and get it into the oven.

8 MINUTES. I can’t do anything in 8 minutes.

Except make this carrot cake apparently, and trust me – that’s an awesome way to spend 8 minutes.

And please – do you see that SUPER thick layer of frosting? Do you not want to stick your face in it? It’s truly heaven. Enjoy!

Carrot Cake with Pecan Cream Cheese Frosting | Bakerita.com

Carrot Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 large cake

Ingredients

    For the cake
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 cups grated carrots
  • For the frosting
  • 1 stick butter, softened
  • 1 package (8 oz) cream cheese
  • 1 pound powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup pecans, toasted, cooled and chopped finely

Instructions

    For the cake
  1. Preheat oven to 350F.
  2. Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to first mixture and combine. Then add carrots and stir in gently. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until cooked through, 25 minutes (sheet cake) to 50 minutes (Bundt pan), depending on the pan you use.
  3. Cool completely before frosting.
  4. For the frosting
  5. In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend together very well until creamy, then mix in the nuts. Spread on cooled carrot cake. Enjoy!

Notes

Recipe minorly adapted from Pioneer Woman

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Comments

  1. It looks wonderful! Looks so delicious and cream cheese frosting is just amazing!

    • you put cinnamon twice….what is the other spice supposed to be? I looked at the PW recipe and she did not have anything but the cinnamon. I am curious as to what else you added. Was it allspice?

  2. MMMMMMMMMMMMMMMMMMMMMMMMMMMM! I can’t wait to try this recipe. And your pics are to die for! Hope you are loving college life. :)

  3. This is total awesomeness! I’m so lazy to bake these days, need to do something about it soon. Can’t stop drooling at your pictures!

  4. This cake looks phenomenal! I love carrot cake… I’ll definitely be book-marking this to make in the future.

  5. Um, hi. I love carrot cake. We should be friends.

  6. Oh boy… I would like to hold this in one piece and eat it like a giant donut!

  7. This cake looks decadently good. I want to fool myself into thinking that it’s healthy (vegetables, right?!) but you know, some things just need the butter and sugar. I definitely understand what you were going through trying to bake up a storm during your school break – I was doing the exact same thing. ;)

  8. Hi! Hoping to make this today for our Easter gathering tomorrow! The nuts you sprinkled on top look beautiful, what else did you sprinkle on top? Is it just additional cinnamon? Thank you!

  9. HI BAKERITA , THIS CAKE I AM TRYING BECAUSE IT’S THE BOMB :)

Trackbacks

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