Author: Susanne at

Photography: Susanne at


To those that don’t know how delicious carrot cake can be, I can imagine the name probably doesn’t sound very exciting or tempting, but, done right, like this Luscious Carrot Cake, a carrot cake can absolutely delight the tastebuds!

This has been a family favorite for many, many years and, since Easter is right around the corner, I thought it would be the perfect time to share it with you.


Use REAL BUTTER! I cannot stress this enough. Margarine is shit. Use real ingredients.

Make sure to shred the carrots on the fine side of a box grater, not the big side. The cake will turn out much better this way.

The pecans that are called for in the frosting recipe can be mixed in with the frosting, or used to top the cake, or a combo of both.

Bake just until a toothpick inserted in the center comes out clean.

Do not mix the whipping cream and cream cheese at the same time. It simply won’t turn out right. I know this because someone, i won’t mention any names, in my household did this. Make the whipping cream first and sit it in the frig while you work on the cream cheese portion.


  • Carrots
  • Pecans
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Kosher salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger
  • Butter
  • Dark brown sugar
  • Granulated sugar
  • Cinnamon or regular applesauce
  • Pure vanilla extract
  • Eggs
  • Cream cheese
  • Sour cream
  • Heavy whipping cream
  • Powdered sugar

Chicken tacos using my CHICKEN TACO MEAT are ALWAYS a good idea!

You can, also, make chicken taquitos using the same CHICKEN TACO MEAT

This Luscious Carrot Cake would be perfect to serve at an Easter dinner, but I ALWAYS make some of this THE BEST BANANA PUDDING to serve at Easter.

I always have some of this HERBED HOTEL BUTTER on hand in the freezer. It is so simple to add to any veggie dish to add some deliciousness.

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You’ll need two 9 inch round cake pans

These flat sheets of parchment paper definitelty make life a little easier.

I have had this Kitchenaid mixer for many, many years and it is still holding strong!

I bought these silicone tipped beaters for my hand mixer, so my glass bowls won’t get scratched.

Here are my glass bowls. I love them!



This cake is moist and sweet and enhanced with warm flavorful spices and smooth and velvety cream cheese frosting.
5 from 4 votes
Print Pin Rate
Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Author: Susanne


  • Flat parchment paper
  • Handheld electric mixer


  • 2 cups Carrots peeled and finely shredded
  • 1 cup Pecans chopped
  • 2 cups All-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons Baking powder
  • 1 1/2 teaspoons Ground cinnamon
  • 1/8 teaspoon Ground nutmeg
  • 1/8 teaspoon Ground ginger
  • 1/4 teaspoon Kosher salt
  • 1 cup Butter softened to room temperature
  • 1/2 cup Granulated sugar
  • 1 1/2 cups Dark brown sugar
  • 4 ounces Regular or cinnamon applesauce I use cinnamon
  • 2 teaspoons Pure vanilla extract
  • 4 Eggs
  • 1/2 cup Heavy whipping cream beat until stiff peaks form, 2-3 minutes
  • 16 ounces Cream Cheese room temperature
  • 1/2 cup Butter softened to room temperature
  • 2 Tablespoons Sour cream
  • 1 teaspoon Vanilla
  • 4 cups Powdered sugar
  • 1/2 cup Pecans finely chopped


  • Pre-heat oven to 350℉. Position the rack in the middle of the oven.
  • Cut parchment paper to fit bottoms of 2 9 inch round cake pans. Butter or spray the parchment paper and sides of cake pans. Set aside.
  • Grate the carrots and chop the pecans and set aside.
  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, Kosher salt, cinnamon. nutmeg and ginger.
  • In a large mixing bowl, beat togther the butter, granulated sugar, dark brown sugar and vanilla until well blended and fluffy. Add the applesauce and blend.
  • On medium, add the eggs, one at a time and mix just until blended.
  • To the sugar mixture, add the dry ingredients in two to three batches, mix on low just until the batter is well blended and smooth.
  • Stir in the grated carrots and pecans.
  • Pour the batter evenly between the two prepared cake pans.
  • Bake at 350℉ for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven.
  • Let the cakes cool in the pans for 15 to 20 minutes and then remove them from the pans and place onto cooling racks. Cool completely before frosting.
  • In a medium bowl, beat the heavy whipping cream until stiff peaks form, about 2-3 minutes. To avoid splatters, start on low speed and work your way up to high as the liquid thickens.
  • In a large bowl, beat the butter and cream cheese with an electric mixer until smooth, about 1 minute. Add the sour cream and vanilla extract and beat just until combined.
  • Add the powdered sugar and beat until smooth.
  • Fold in the already whipped heavy whipping cream.
  • Optional: stir in finely chopped pecans, or sprinkle on top.

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