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Carrot Cake With Cream Cheese Frosting Recipe

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Carrot Cake With Cream Cheese Frosting Recipe

Carrot Cake is a rich, moist, delicious cake reserved for our most important holidays. For instance, we have Christmas Day, Thanksgiving Day, birthdays, and most importantly, Sunday through Saturday. Carrot Cake is a staple when our family gets together.

My mother has made this cake and perfected it over decades. She introduced us to it at a young age and then introduced my children to it too. Now for birthdays the request is put in from her grandchildren. My youngest child even went so far as to buy her new cake pans in the shape he wanted for his birthday Carrot Cake. Yes, this cake is quite important in our family.

Carrot cake

Carrot Cake With Cream Cheese Frosting Recipe

For this basic recipe, my mother makes a couple of changes. First she adds a small can of Crushed Pineapple in 100% Pineapple Juice (8 oz.) to go in the batter and secondly, in the frosting she adds a half cup chopped or ground pecans and a capful or teaspoon of lemon juice to cut the sweetness. You can either put the pecans in the frosting before you spread it or on top as a garnish afterwards for a gorgeous look. You can use a doily as a template or cut your own and you can make beautiful patterns for holidays too. Make either or both these changes to your liking or use the recipe below and still have a perfectly moist Carrot Cake that your family will love. You may even have a new family tradition like we have.


You will need parchment paper for this recipe.


  • 1 cup pecans (4 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 cups sugar
  • 1 pound carrots, peeled and coarsely shredded


  • 2 sticks unsalted butter, softened
  • Two 8-ounce packages cream cheese, softened
  • 1 tablespoon pure vanilla extract
  • 2 cups confectioners’ sugar




  1. Preheat your oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment paper. Butter the paper and flour the pans.
  2. 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. In a small bowl, whisk the oil, buttermilk and vanilla.
  4. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
  5. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.
  6. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.


  1. In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. 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.

Putting It Together

  1. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
  2. Top with the second cake layer, right side up.
  3. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour.
  4. Slice and serve.

Carrot Cake Cream Cheese Frosting Video

Pictures of Carrot Cake

Dessert @ teany - 90 Rivington St

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