Carrot Cake

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  • 4eggs
  • 2teaspoons ground cinnamon
  • 1cup chopped pecans
  • 2cups white sugar
  • 1 ¼cups vegetable oil
  • 2teaspoons vanilla extract
  • 2cups all-purpose flour
  • ½teaspoon salt
  • 3cups grated carrots
  • 2teaspoons baking soda
  • 2teaspoons baking powder


  • ½cup butter, softened
  • 1teaspoon vanilla extract
  • 1cup chopped pecans
  • 4cups confectioners’ sugar
  • 8ounces cream cheese, softened


  1. Set the oven to 350 degrees Fahrenheit (175 degrees C). Butter and flour a 9×13-inch pan.
  2. In a sizable bowl, combine sugar, oil, eggs, and 2 teaspoons vanilla using an electric mixer. Add the salt, cinnamon, baking powder, and flour. Add carrots and stir. Fold in pecans and dispense into the ready pan
  3. For about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean, bake in the preheated oven. After 10 minutes, remove from the pan and let cool fully on a wire rack.
  4. The frosting is made by using an electric mixer to thoroughly blend and cream the butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla in a big bowl. Add chopped pecans and stir.
  5. Then frost the cake in patterns and styles as per the preference and serve!
Nethmi Rodrigo

Nethmi Rodrigo

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