Moist and Delicious Carrot Cake

Layered carrot cake with cream cheese frosting and nuts.

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4.75 from 8 votes

Moist and Delicious Carrot Cake

A deliciously moist carrot cake frosted with cream cheese frosting. A classic and flavorful dessert for any occasion!

Prep Time30

Cook Time35

cool time1

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 529kcal

Author: Brandy Nelson

Ingredients

1 ½ cup granulated sugar
1 cup vegetable oil
3 eggs
1 box instant vanilla pudding mix (5.1 ounce or 3.4 ounce)
½ cup milk
2 cups 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

8 oz cream cheese softened
¼ cup butter softened
2-3 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 an 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.

Carrot cake can be stored at room temperature for a few hours, then refrigerated in an airtight container or covered with plastic wrap for up to 3-5 days.

Nutrition