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Made-From-Scratch Carrot Cake with Cream Cheese Frosting

Yields1 Serving

Original recipe by Paula Deen
 Butter, for pan
 2 cups all-purpose flour
 2 cups sugar
 2 tsp baking soda
 2 tsp ground cinnamon
 1 tsp salt
 4 eggs
 1 1/2 cups vegetable oil
 3 cups grated carrots
 1 1/2 cups chopped pecans
Frosting
 2 8-ounce packages cream cheese, room temperature
 1 stick butter, room temperature
 1 16-ounce box powdered sugar
 1 tsp vanilla extract
 ½ cup chopped pecans
1

Preheat oven to 350 degrees. Grease and flour bundt pan.

2

In the bowl of your mixer, stir together flour, sugar, baking soda, cinnamon and salt. Add egg and oil. Turn blender to low and blend until combined.

Carrot Cake

3

Then, add in carrots and pecans and blend until incorporated.

Carrot Cake

4

Pour into pan and bake for 45 minutes or until set. Remove from oven and cool 5 minutes.

Carrot Cake

5

Turn out onto a platter with sheets of wax paper lining the edges. (This helps when frosting.) Cool completely.

Carrot Cake

Frosting
6

Add all ingredients except for the nuts and beat in mixer until fluffy.

Carrot Cake

7

Spread frosting evenly all over cooled cake.

Carrot Cake

8

Remove wax paper and discard. (What a clean finish!)

Carrot Cake

9

Sprinkle top of cake with chopped pecans.

Carrot Cake