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March 8, 2017 By Brandy 18 Comments

Home » Recipes » Dessert Recipes » Cake Recipes

Moist & Delicious Carrot Cake Recipe

Filed Under: Cake Recipes, Dessert Recipes, Easter, Recipes

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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.
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 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

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.
4.67 from 6 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 35 minutes
cool time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 16
Calories: 554kcal

Ingredients

  • 1 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 5.1 oz box instant vanilla pudding mix
  • 1/2 cup milk
  • 2 cups Bob's Red Mill Organic All-Purpose Flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon 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 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

This post has been sponsored by Bob’s Red Mill.

 

Here’s another fun treat for Easter Easy Springtime Cupcakes

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About Brandy

Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com without any additional cost to you. As an Amazon Associate, I earn from qualifying purchases.

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Reader Interactions

Comments

  1. maisie1 says

    March 5, 2016 at 10:26 am

    I assume the pudding mix is instant, not the “cook” kind?

    Reply
    • Brandy says

      March 5, 2016 at 11:15 am

      Yes

      Reply
  2. maisie1 says

    March 5, 2016 at 12:55 pm

    Thanks!

    Reply
  3. Jess DiGiannurio says

    March 25, 2016 at 10:06 am

    What a fun and creative idea, I especially love your photography! Definitely a must pin 🙂 have a great day! Xo

    Reply
  4. Tanya de Kruijff says

    March 25, 2016 at 11:01 am

    Wow, that looks yummie! I will so make this soon! 😀

    Reply
  5. barriebismark says

    January 24, 2017 at 12:29 pm

    Mmmmmm! I love carrot cake! Delicious!
    #turnituptuesday

    Reply
  6. Carol says

    January 26, 2017 at 2:21 am

    I used to make carrot cake a lot – sounds wonderful!

    Reply
  7. Anita says

    January 26, 2017 at 4:23 pm

    This looks so yummy! Thanks for sharing.

    Reply
  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
  10. Kapp's Kitchen says

    January 29, 2017 at 5:33 pm

    Wow! This looks delicious & gorgeous!

    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
  12. annesimplylivingthedream says

    January 30, 2017 at 10:08 pm

    Your photography is striking!

    Reply
  13. Teresa B says

    January 31, 2017 at 8:53 am

    It sounds absolutely delicious! I’ve pinned it for future reference, but if you can, come and join The Really Crafty Link Party (http://keepingitrreal.blogspot.com.es/2017/01/welcome-to-the-really-crafty-link-party-54.html). Have a wonderful week!

    Reply
  14. DearCreatives (@DearCreatives) says

    February 1, 2017 at 4:12 pm

    Looks so good. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.

    Reply
  15. Liz W. says

    February 1, 2017 at 4:25 pm

    This looks delicious! I love Bob’s Red Mill. Such amazing products 🙂 Thanks for sharing with us over at Funtastic Friday!

    Reply
  16. JESS44903 says

    February 1, 2017 at 8:49 pm

    I’m pretty sure I could eat this whole thing! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
  17. Debrashoppeno5 says

    February 6, 2017 at 6:27 am

    This cake looks absoutely delicious. Pinned

    Reply

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