Sunday, April 28, 2013

Carrot Cake with Cream Cheese/Pecan Frosting

Updated and republished February 2020

I love, love, love Carrot Cake!  I'm originally a "Northern" gal, so I wasn't introduced to Carrot Cake until I was married, and we were stationed in Duluth, Minnesota (my husband was in the US Air Force). It was there I met a transplanted "Southern" gal, Becky Rhine, who introduced me to Carrot Cake! 

Since then I have had all kinds, with pineapple and coconut, without pineapple and coconut, with raisins, without raisins, but I must say this simpler version is my favorite.

I add pecans and sometimes Golden Raisins if I have them, but they are optional. The cake is very soft and moist and the frosting delicious. Naturally, I think this cake is best when using fresh carrots from your local Farmers Market or family farm, but of course you absolutely can use carrots from your local grocer.

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans (optional)
1 cup Golden raisins (optional)

1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1-2 tsp cream 
1/2 cup flaked coconut (optional)
*Double frosting recipe if making this as a layer cake

Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan.


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