The Best Carrot Cake Ever

Serves: 11
Total Calories: 774
Prep time:
Cook time:
Total time:


2 cups sugar
1 cup vegetable oil
4 eggs
2 (4-ounce) jars strained baby food carrots
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon vanilla extract
4 cups powdered sugar, sifted
1 1/2 cups chopped pecans


Combine sugar and oil; beat well. Add eggs, carrots, and vanilla; beat mixture until smooth. Combine remaining dry ingredients. Gradually add to creamed mixture, beating well. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove layers from pans. Cool completely on wire racks before icing.

Cream Cheese Frosting:
Cream together cream cheese and butter. Add vanilla and powdered sugar, 1 cup at a time. Mix well and add pecans. Spread between layers and all over cake.

Nutritional Facts:

Serves: 11
Total Calories: 774
Calories from Fat: 365

This The Best Carrot Cake Ever recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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