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Carrot Cake Recipe

Come Party With Me: Anniversary — Dessert

There's nothing quite like food to spark a memory. For my parents' 33rd anniversary party, I plan on bringing back the special moments of their wedding by serving carrot cake.

It's always been my dad's favorite kind of cake, and at their wedding, the cake was classic carrot with smooth, finger-licking-good cream cheese frosting. Instead of making an elaborate wedding-style dessert, I'll simply put together an easy layer cake.

If you love this carrot confection too, check out the recipe and


Classic Carrot Cake With Fluffy Cream Cheese Frosting

Classic Carrot Cake With Fluffy Cream Cheese Frosting

Carrot Cake Recipe 2009-08-11 13:36:44


  1. For cake:
  2. 1 cup pecans (4 ounces)
  3. 2 cups all-purpose flour
  4. 2 teaspoons baking powder
  5. 2 teaspoons baking soda
  6. 1 teaspoon cinnamon
  7. 1 teaspoon salt
  8. 1 cup vegetable oil
  9. 1/2 cup buttermilk
  10. 1 1/2 teaspoons pure vanilla extract
  11. 4 large eggs
  12. 2 cups sugar
  13. 1 pound carrots, peeled and coarsely shredded
  14. For frosting
  15. 2 sticks unsalted butter, softened
  16. Two 8-ounce packages cream cheese, softened
  17. 1 tablespoon pure vanilla extract
  18. 2 cups confectioners’ sugar


  1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
  2. Make the cake: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
  3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
  4. In a small bowl, whisk the oil, buttermilk and vanilla.
  5. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
  6. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
  7. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
  8. Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
  9. Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  10. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
  11. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Serves 8-10.

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