Carrot Cake Recipe

Oh my this carrot cake is so delicious – nice and moist and not overly sweet.  YUMMY!!!

Carrot Cake Recipe


  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 tsp vanilla extract
  • 2 cups all purpose white flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 cups grated carrots (use FRESH grated - the pre-shredded carrots will make the cake far less moist)


  1. Preheat oven to 350
  2. Grease and flour 2 9"or 10" round or square cake pans (do not use 8" or the cakes will bake over!)
  3. In a large bowl, beat the eggs and vegetable oil. Add the white sugar and vanilla extract. Mix well.
  4. Beat in the flour, baking soda, baking powder, salt and cinnamon. Stir in 1/2 cup pecans. Fold in carrots.
  5. Pour into prepared pans
  6. Bake approximately 40-50 minutes, checking at 35 minutes to see if the layers are done by inserting a clean toothpick into the middle and if it comes out clean, that layer is done. Do not overbake!
  7. Remove from oven when baked, cool on wire rack for 10 minutes.
  8. Remove from pans to wire rack and let cool completely.
  9. Frost when cool.
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The amazing Cream Cheese Frosting Recipe is perfect for this cake!


As always  – ENJOY!!!

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