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Moist & Delicious Carrot Cake Recipe

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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.

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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 I remember my grandma making hers in a rectangular pan and cutting it into squares, but I like making stacked cakes so I am going to share how I made this delicious and moist stacked carrot cake with cream cheese frosting!

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 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 (5.1 oz) box instant vanilla pudding mix
  • 1/2 c. milk
  • 2 cups Bob’s Red Mill Organic All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1/2 tsp. nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 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
  • 1/4 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

Moist and Delicious Carrot Cake
Preheat oven to 350 degrees.

In a mixing bowl, combine sugar, oil, eggs, and milk.

Moist and Delicious Carrot Cake
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.

Moist and Delicious Carrot Cake
Shred carrots and stir into cake batter.

Moist and Delicious Carrot Cake
Add pecans and stir.

Grease 2 (8″) cake pans with shortening and then sprinkle with flour. Tap out excess flour.

Moist and Delicious Carrot Cake
Divide batter between the two pans. Bake 35 minutes or until a toothpick inserted in center comes out clean.

Moist and Delicious Carrot Cake
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.

Moist and Delicious Carrot Cake
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.

Moist and Delicious Carrot Cake
 

Moist and Delicious Carrot Cake
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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.

Course Dessert
Cuisine American
Keyword carrot cake, spice cake, cream cheese frosting
Prep Time 30 minutes
Cook Time 35 minutes
cool time 1 hour
Total Time 1 hour 5 minutes
Servings 12

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 5.1 oz box instant vanilla pudding mix
  • 1/2 c. milk
  • 2 cups  Bob's Red Mill Organic All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 1/2 tsp. nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 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
  • 1/4 cup butter or margarine softened
  • 2 to 3 teaspoons milk
  • 1 teaspoon vanilla
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine sugar, oil, eggs, and milk.
  3. Add vanilla and box of pudding mix.
  4. Mix until creamy and smooth on low speed.
  5. Add dry ingredients except for carrots and pecans. Beat on low for 1 minute.
  6. Shred carrots and stir into cake batter.
  7. Add pecans and stir.
  8. Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
  9. Divide batter between the two pans.
  10. Bake 35 minutes or until a toothpick inserted in center comes out clean.
  11. 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.

  1. Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
  2. 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.

 

Here’s another fun treat for Easter Easy Springtime Cupcakes

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Comments

  8. Miz Helen says

    January 27, 2017 at 12:43 pm

    Your Carrot Cake looks amazing! Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Come Back Soon
    Miz Helen

    Reply

  9. Laurie says

    January 28, 2017 at 3:05 pm

    What a beautiful carrot cake! Pinning. Thanks for sharing with us this week at Snickerdoodle Create-Bake-Make Link party!

    Reply

  11. Rachel says

    January 30, 2017 at 3:53 pm

    You’ve baked a gorgeous cake, and I’m sure it tastes delicious with that thick cream cheese icing! I’m pinning this so I can bake it when I’m ready to show off my (your) baking skills!

    Reply

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