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Lick-the-Plate Carrot Cake

By far, the most moist and delicious carrot cake you have ever tasted. Its' flavor makes a lasting impression with the perfect combination of cinnamon and pecans. Everyone I know begs me to bake this cake for their parties and family gatherings. "


Carrot Cake
2 cups cake flour
1 1/2 cups vegetable oil
2 tsp baking powder
2 tsp cinnamon
1/8 tsp allspice
2 cups sugar
4 eggs
1 tsp salt
2 tsp baking soda
3 cups grated carrots
1/2 cup chopped pecans

2 packages softened cream cheese (8 oz each)
2 boxes confectioner’s sugar (1 lb each)
1 stick margarine, softened
2 tsp vanilla extract


Preheat oven to 300 degrees. Grease three 9-inch round cake pans with oil. Line the bottom of each pan with wax paper, making sure that both sides of the wax paper are also greased.

Mix all ingredients from cake flour to baking soda until completely mixed. Fold in carrots and pecans until just blended. Bake until center of cake comes out dry with a toothpick, approximately 40 minutes.

Prepare frosting by mixing all ingredients together. After cake has cooled, frost each layer and serve.

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16 servings

Nutritional Information
Per Serving

no nutrition information available

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