Carrot Cake

I’ve never had a carrot cake better than this one. It’s a ‘heritage recipe’ & is completely from scratch. Topped with cream cheese icing – this cake is absolutely divine!

sliced carrot cake with pecans on top

Carrots are among my least favorite foods.  I can tolerate them when they are seasoned well & slow cooked all day in a pot roast dinner – but I really don’t care for them in any other ‘dinner’ item.  But, carrot cake is a whole different story.  I love me some carrot cake!  I’d like to think that since it has carrots in it, when I slice a big hunk of this – I’m eating my veggies!  ????

Today, I’m going to show you how I make carrot cake & hopefully inspire you to make one of your own. This recipe has been passed down for 3 generations & I’ve yet to have one better. It’s completely from scratch and oh-so-good.

sliced carrot cake with pecans on top

Here’s how you make it!

You will need to shred up a few carrots – enough to make 3 cups.

shredded carrots

Beat together 4 eggs, 1 1/4 cups vegetable oil, 2 cups sugar, & 2 tbsp vanilla extract.

cake batter being mixed in a stand mixer

Mix in 2 cups of self rising flour & 2 tbsp ground cinnamon.

cake batter in a bowl being mixed

Stir in the 3 cups of shredded carrots along with 1 cup of chopped pecans.

pecans being stirred into cake batter

Pour your batter into a greased, 9″x13″ cake pan.

carrot cake batter in a cake pan

Cook in an oven preheated to 350 degrees for 50 minutes.  Let cool for about 30 minutes to 1 hour before frosting.

baked carrot cake in a cake pan - unfrosted

When completely cooled, it’s time to frost it!  For the icing, beat together 8oz softened cream cheese, 1 stick of softened butter, 4 cups of confectioners sugar, & 1 tbsp vanilla extract until smooth & creamy.

Frost your cake generously!  There is no such thing as too much icing!! To finish off, sprinkle the top with a handful of chopped pecans.

carrot cake with pecans on top

Carrot Cake


  • For the cake:
  • 4 eggs
  • cups vegetable oil
  • 2 cups white sugar
  • 2 tablespoons vanilla extract
  • 2 cups self rising flour
  • 2 tablespoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • For the icing:
  • 1 stick of butter softened
  • 8 ounces cream cheese softened
  • 4 cups confectioners’ sugar
  • 1 tablespoon vanilla extract
  • Chopped pecans to garnish


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  • In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool for 30 minutes to 1 hour – or until completely cooled.
  • To Make Frosting- Mix together butter, cream cheese, confectioners’ sugar and vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Garnish with chopped pecans.
Carrot Cake a heritage recipe