This carrot cake recipe is so delicious and flavorful and perfect for this time of year. Bright, beautiful, and definitely Easter Bunny approved. This would be the perfect addition to an Easter brunch or spring themed get together.
Carrot Cake Recipe
scroll down for a printable recipe!
Ingredients:
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 (5.1 oz) box instant vanilla pudding mix
- ½ c. milk
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- ½ tsp. nutmeg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 6 medium carrots, shredded
- 1 cup chopped pecans
- extra pecans for topping, if desired
Cream Cheese Frosting Recipe
- 1 package (8 oz) cream cheese, softened
- ¼ cup butter or margarine, softened
- 2 to 3 teaspoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
recipe adapted from Betty Crocker's Red Cookbook
In a mixing bowl, combine sugar, oil, eggs, and milk.
Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
To make the frosting: beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
Moist and Delicious Carrot Cake
This carrot cake recipe is so delicious and flavorful and perfect for this time of year. Bright, beautiful, and definitely Easter Bunny approved. This would be the perfect addition to an Easter brunch or spring themed get together.
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Servings: 16
Calories: 554kcal
Ingredients
- 1 ½ cup granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 5.1 oz box instant vanilla pudding mix
- ½ cup milk
- 2 cups Bob's Red Mill Organic All-Purpose Flour
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 6 medium carrots shredded
- 1 cup chopped pecans
- extra pecans for topping if desired
Cream Cheese Frosting Recipe
- 1 package 8 oz cream cheese, softened
- ¼ cup butter or margarine softened
- 2 to 3 teaspoon milk
- 1 teaspoon vanilla
- 4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine sugar, oil, eggs, and milk.
- Add vanilla and box of pudding mix.
- Mix until creamy and smooth on low speed.
- Add dry ingredients except for carrots and pecans. Beat on low for 1 minute.
- Shred carrots and stir into cake batter.
- Add pecans and stir.
- Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
- Divide batter between the two pans.
- Bake 35 minutes or until a toothpick inserted in center comes out clean.
- Allow to cool in pan for 15 minutes. Run a butter knife around the edge of the pan and turn onto a baking rack to cool completely.
To make the frosting: beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.
- Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Pour half of the frosting onto first cake layer. Spread and allow it to hang over the edge, slightly. Add the second layer and remaining frosting. Sprinkle with more pecans, if desired. Store in the refrigerator.
Notes
You can cover the entire cake frosting or do a semi-naked cake like I did.
Nutrition
Calories: 554kcal
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This post has been sponsored by Bob’s Red Mill.
Here's another fun treat for Easter Easy Springtime Cupcakes
Debrashoppeno5 says
This cake looks absoutely delicious. Pinned
JESS44903 says
I'm pretty sure I could eat this whole thing! 🙂
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