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Linda’s Carrot Cake with Cream Cheese Frosting

Linda Cleary
Print Recipe
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 1/3 cups flour
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 1/2 cups peeled, finely grated carrots
  • 1 cup pecans, chopped
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt

Cream Cheese Frosting

  • 8 ounces softened cream cheese
  • 5 tbsp softened butter
  • 2 tsp vanilla
  • 2 cups sifted powdered sugar

Instructions
 

  • Preheat the oven to 350°F. 
  • Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.
  • In a large bowl, throroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.
  • Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed.
  • Stir in the carrots, batter will be thick.
  • Scrape the batter into the pans(s) and spread evenly.
  • Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Frost when completely cool.

For Frosting

  • Beat 8 oz. softened cream cheese with 5 Tbsp softened butter and 2 Tbsp vanilla until thoroughly combined.
  • Gradually add 2 cups sifted powdered sugar. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
Keyword Not Low Carb!