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
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.
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
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Preheat oven to 350 degrees.
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In a mixing bowl, combine sugar, oil, eggs, and milk.
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Add vanilla and box of pudding mix.
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Mix until creamy and smooth on low speed.
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Add dry ingredients except for carrots and pecans. Beat on low for 1 minute.
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Shred carrots and stir into cake batter.
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Add pecans and stir.
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Grease 2 (8") cake pans with shortening and then sprinkle with flour. Tap out excess flour.
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Divide batter between the two pans.
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Bake 35 minutes or until a toothpick inserted in center comes out clean.
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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.
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Add powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
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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
maisie1 says
March 5, 2016 at 10:26 amI assume the pudding mix is instant, not the “cook” kind?
Brandy says
March 5, 2016 at 11:15 amYes
maisie1 says
March 5, 2016 at 12:55 pmThanks!
Jess DiGiannurio says
March 25, 2016 at 10:06 amWhat a fun and creative idea, I especially love your photography! Definitely a must pin 🙂 have a great day! Xo
Tanya de Kruijff says
March 25, 2016 at 11:01 amWow, that looks yummie! I will so make this soon! 😀
barriebismark says
January 24, 2017 at 12:29 pmMmmmmm! I love carrot cake! Delicious!
#turnituptuesday
Carol says
January 26, 2017 at 2:21 amI used to make carrot cake a lot – sounds wonderful!
Anita says
January 26, 2017 at 4:23 pmThis looks so yummy! Thanks for sharing.
Miz Helen says
January 27, 2017 at 12:43 pmYour 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
Laurie says
January 28, 2017 at 3:05 pmWhat a beautiful carrot cake! Pinning. Thanks for sharing with us this week at Snickerdoodle Create-Bake-Make Link party!
Kapp's Kitchen says
January 29, 2017 at 5:33 pmWow! This looks delicious & gorgeous!
Rachel says
January 30, 2017 at 3:53 pmYou’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!
annesimplylivingthedream says
January 30, 2017 at 10:08 pmYour photography is striking!
Teresa B says
January 31, 2017 at 8:53 amIt 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!
DearCreatives (@DearCreatives) says
February 1, 2017 at 4:12 pmLooks so good. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Liz W. says
February 1, 2017 at 4:25 pmThis looks delicious! I love Bob’s Red Mill. Such amazing products 🙂 Thanks for sharing with us over at Funtastic Friday!
JESS44903 says
February 1, 2017 at 8:49 pmI’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!
Debrashoppeno5 says
February 6, 2017 at 6:27 amThis cake looks absoutely delicious. Pinned