2 cups all purpose flour
2 cups brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup vegetable oil
3-4 cups shredded carrots
1 cup chopped pecans
1 stick butter
1 stick cream cheese
2 tsp. vanilla
2 tsp. lemon juice
zest of one lemon
1 box + 2 cups powdered sugar
1 cup chopped pecans (optional)
Directions (for the CAKE):
- Preheat oven to 350 degrees. Grease two circular baking pans, 1 bundt pan, or 1 sheet cake.
- Combine all dry ingredients in a blender.
- Add oil and eggs slowly.
- Then add the chopped carrots and pecans. Mix well.
- Pour mixture into a pan and bake.
Circular pans: cook about 45 minutes
Bundt pan: cook about 1 hour
Sheet cake: cook about 45 minutes
- Remove from oven when a toothpick comes out clean. Let the cake rest for about 30 minutes and then remove from the pan and cool on a wire rack.
Directions (for the ICING):
- Beat together the butter and cream cheese.
- Then add the vanilla and lemon juice and zest.
- Slowly beat in the powdered sugar.
- Then add the chopped pecans.
- Spread over the cake when it is completely cooled!
This recipe came straight from my grandmother, Mamow. I have tweaked and a changed a few things over the years, however, Mamow still gets all the credit!
A couple things that I have changed:
- I used to use 2 cups of granulated sugar. I changed it to 2 cups brown sugar simply because I like the flavor of brown sugar better. Feel free to change it back if you’d like.
- Cinnamon used to be the only spice I would put in. I accidentally put in a “Christmas blended spice” one time and actually LOVED the flavor it added. I then decided I would add the allspice and nutmeg to add that seasonal flavor.
- Carrots shredded in the food processor is the way to go!! And… the more the better!! I typically grate and chop 6-9 carrots and then shred them in the food processor.
- My husband’s mom also makes a delicious carrot cake. She has always put pecans in the icing and I LOVE it!! I decided to put the pecans in the food processor as well (so they aren’t giant chunks), and then add them to the icing. I love the look and the taste this adds.