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Deliciously Divine Carrot Cake

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If you love carrot cake, I owe you an apology. Like, really… I do. I’ve been holding out on you. So I am sorry I’m just now sharing this wonderful recipe (but you’ll forgive me when you try it, because this is the HOLY GRAIL of carrot cake recipes)!

It is moist, delicious, flavorful, and oh so good! And yes, even easy to put together. And carrot cake HAS to have cream cheese frosting, so I’ve included that recipe as well!

Deliciously Divine Carrot Cake

This recipe yields an 8×10 cake, 2 small round cakes, or roughly 30 cupcakes.

Deliciously Divine Carrot Cake Recipe

4 eggs
3 sticks of butter (Oh yes!)
1 3/4 C sugar
1/4 C brown sugar
1 1/2 tsp vanilla
2 C flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
3 C grated carrot (I just buy the matchstick carrots, they are near the baby carrots)
1 C chopped pecans

Deliciously Divine Carrot Cake

Cream Cheese Frosting:
1 stick butter
8 oz cream cheese
roughly 3 C powdered sugar
1 tsp vanilla

Preheat oven to 350°. In a large bowl cream the sugars and butter. In separate bowl combine flour, baking soda and baking powder, cinnamon, and salt. Add dry ingredients alternating eggs. (ex, add a bit of flour mixture, mix, add an egg, mix, flour mixture, mix, etc) Add vanilla and mix. Lastly, add in carrots and pecans and mix. Pour into your prepared pan or cupcake liners, and bake. Will take approx 25-30 mins for cake and approx 20-25 mins for cupcakes. PLEASE check for doneness with a toothpick. This cake is easy to over/under cook.

To prepare frosting:
Combine cream cheese, butter, vanilla, and TWO cups powdered sugar. Once well mixed, taste. Add more powdered sugar as needed.

Let us know how much you love this recipe! ♥

Deliciously Divine Carrot Cake

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  1. I love this recipe!! My daughters and I have baked it twice with leftover carrots, and it tastes amazing! My only issue is my cupcakes spread and look like cookie tops rather than making a nice dome. The first time I thought I overfilled my muffin pan, but I was very strict not to overfill my second time. They didn’t spread as much across the tops (except one that I slightly overfilled), but they are all kinda concave in the middles. Any suggestions of what I can do to prevent this?
    1. Try substituting a half cup of buttermilk, full fat, or the equivalent of the dry stuff, added to milk, in place of one of the sticks of butter. Everything's better with buttermilk, and it gives a nice 'rise' to most baked goods.