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Carrot Cake

average rating is 5 out of 5, based on 5 votes, Reviews

Prep Time:

Cook Time:

30 Min

35-45 Min


15 Servings



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Carrot Cake
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One of my favorite desserts to eat at Easter is Carrot Cake. I have tried many different recipes and this one is by far my favorite! It has tons of flavor and a rich texture. It has the perfect Cream Cheese frosting to go with it. There are many carrot cakes that call for pineapple, but this one doesn’t have it. If you serve this to family or friends, they will go wild over it!



4 Eggs

2 c. Sugar

1 tsp. Vanilla

1 ½ c. Canola Oil

1 tsp. Salt

2 tsp. Baking Soda

2 tsp. Cinnamon

½ tsp. Cloves

2 c. Flour

3 c. Grated Carrots

1 c. Chopped Pecans (optional)

Bake at 325 for 40-50 minutes


½ c. Salted Butter

8 oz. Cream Cheese

2 tsp. Vanilla

¼ c. Half and half Cream

4 c. Powdered Sugar


1. Preheat oven to 325°F.

2. In a mixing bowl, mix the Eggs, Sugar, Oil, Salt, Baking Soda, Cinnamon, Cloves, Vanilla, and the Flour.

3. Add 3 cups of Grated Carrots and 1 c. Chopped Pecans and mix well.

4. Grease 2 round cake pans. Trace the bottom of the pan onto some parchment paper or wax paper. Place it in the bottom of the pan. Grease the paper, and then sprinkle a thin layer of flour on top of the paper. Make sure the paper is completely covered with the flour. This will prevent your cake from sticking to the bottom of the pan.

5. Pour the cake batter evenly into both cake pans.

6. Bake for 35-45 minutes, or until an inserted toothpick comes out clean.

7. Remove from the oven. Run a knife around the edge of the cake pan and then turn it over onto a cooling rack. Remove the paper and let it cool completely.

8. Make the Cream Cheese frosting. In a mixing bowl combine the Butter, softened Cream Cheese, Vanilla, Milk, and Powdered Sugar. Mix until it is smooth and creamy.

19. Frost the cake. You can sprinkle Pecans over the top of the cake, or decorate it however you like.

10. Serve and enjoy!

Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Here is a link for the cake pans that I use and love!

Having trouble with this recipe? Please leave a comment below or feel free to email me!


  • You can bake this in a 9x13 baking pan. Bake it for 50 minutes, or until an inserted toothpick comes out clean.

  • You can also omit the nuts if you prefer.

Do you have any alterations that have worked well for you? Please share them with the rest of us below!

Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

  • No Lengthy Stories

  • No Endless Scrolling

  • Just Practical Cooking using Regular Household Ingredients

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