Carrot Cake


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
1/4 cup vegetable oil
1- 8 oz. can crushed pineapple in 100% pineapple juice
4 eggs
3-4 cups shredded carrots
1 cup chopped pecans

1 stick butter
1 1/2 stick cream cheese
2 tsp. vanilla
1 box + 2 cups powdered sugar
1 cup chopped pecans (optional)

Directions (for the CAKE):

  1. Preheat oven to 350 degrees. Grease two circular baking pans, 1 bundt pan, or 1 sheet cake.
  2. Combine all dry ingredients in a blender.
  3. Add oil, pineapple, and eggs slowly.
  4. Then add the chopped carrots and pecans. Mix well.
  5. Pour mixture into a pan and bake.
    Circular pans: cook about 30-45 minutes
    Bundt pan: cook about 1 hour
    Sheet cake: cook about 45 minutes
  6. 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):

  1. Beat together the butter and cream cheese.
  2. Then add the vanilla and lemon juice and zest.
  3. Slowly beat in the powdered sugar.
  4. Then add the chopped pecans.
  5. Spread over the cake when it is completely cooled!

Final Product:


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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

2 Comments Add yours

  1. I really like your recipe and it is very different from my carrot cake recipe. Happy baking!

    Liked by 1 person

    1. I hope you are able to try it this holiday season. 🙂 Happy baking to you too!


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