Recipe – Easy Homemade Carrot Cake

Most days you will find me in my kitchen. Always gathered around my feet are my children. When I bake it’s like the entire family flocks, and since I talked about making your own deserts I want to share a few of my favorites. Maybe my family will see that I really do need that Kitchen Aid stand mixer after all.

Easy Carrot Cake


  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Makes enough batter for two UltraGold baking pans from Wilton’s
  4. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  5. To Make Homemade Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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  1. says

    THAT looks divine! I have never made carrot cake before, I may have to try it out. Y’all look just adorable in the kitchen, the three of you together…I love it when the kids are in the kitchen with me. Your also giving your girls a life long love of cooking/baking. : )

  2. says

    A nice lady that I used to work with made THE most delicious carrot cake ever, she would always make it for me when I was pregnant with the Twins – so sweet. I’ve never made it myself though – yet, I just may have to. This looks delicious!!

  3. Mary T. says

    Carrot Cake is always best with frostings, especially cream cheese. To my surprise my kids will eat it without frosting. It’s an easy way for me to get some veggies in them, just like zuchini {?spelling}bread. I’m so glad I bough a food processor for myself – a gift to me -by me- and – to – me.