Ingredients
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped pecans (optional but recommended)
For the Cream Cheese Frosting
1 cup unsalted butter, softened
16 ounces cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
Extra chopped pecans for topping
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C).
Grease a large 9×13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Add the oil, eggs, and vanilla. Mix until smooth.
Fold in the grated carrots and pecans until evenly combined.
Pour the batter into the prepared pan and spread evenly.
2. Bake
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
3. Make the Cream Cheese Frosting
In a bowl, beat the butter and cream cheese until creamy and smooth.
Add vanilla and a pinch of salt.
Gradually mix in the powdered sugar until the frosting is thick, smooth, and fluffy.
4. Frost the Cake
Spread the frosting evenly over the cooled cake.
Sprinkle chopped pecans generously on top.
Cut into squares and serve.
Tips
For extra moisture, you can add:
• 1/2 cup crushed pineapple (drained)
• 1/2 cup shredded coconut
For added flavor:
• Extra cinnamon or nutmeg
This cake keeps wonderfully in the refrigerator for up to 5 days.