Carrot Cake III Recipe
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Carrot Cake III

By: Tammy Elliott  
"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

Rating: This weblink has been rated 2,590 times with an average star rating of 4.8 Read Reviews (2,081)

Rate/Review | 49,352 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch cake
 

Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans
  •  
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 582 | Total Fat: 35.6g | Cholesterol: 74mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2006 by gneebeanie 
After reading through 4-5 pages of the reviews, I consolidated the most referred alterations... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2007 by CYNJAMS 
This is a great recipe. Some other reviewers had problems with the center falling-these tips... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by KAELHA 
I chose this recipe specifically because it did not contain pineapple. It was wonderful just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2003 by s. warren 
This recipe was incredible. After a box mix went awry, I turned to this terrific site to find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2006 by UMFOOFOOWOO 
I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by Jeanine 
Great recipe. It was my 1st homemade carrot cake & it turned out perfect. I made a layer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2005 by 3BadBoxers 
I read all the suggestions below and rolled them together to make the following changes: 2 C... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by maryo 
this is the best carrot cake i have tasted in my life! it was absolutely delicious. and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 17, 2004 by Flaquita 
I've tried many of the carrot cake recipes on this site (including ones that are overrated)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2003 by AZ_MELANIE 
I made this cake for my son's first birthday party a few days ago and it was a hit!!! I too,... MORE

 
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