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.


16 servings


Carrot Cake 2 cups cake flour 1½ cups vegetable oil 2 teaspoon baking powder 2 teaspoon cinnamon ⅛ teaspoon allspice 2 cups sugar 4 eggs 1 teaspoon salt 2 teaspoon baking soda 3 cups grated carrots ½ cup chopped pecans Frosting 2 packages softened cream cheese (8 oz each) 2 boxes confectioner’s sugar (1 lb each) 1 stick margarine, softened 2 teaspoon vanilla extract

Nutritional information

No nutrition information available


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.