Carrot Cake III

Carrot Cake III

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."
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2 h servings 575 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Read all reviews 4734
  1. 6109 Ratings

Most helpful positive review

After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of v...

Most helpful critical review

'Steps up on soap box'. First of all I wish people would stop changing the entire recipe then giving it 5 starts. I tried this recipe as is, and it's not good. I don't have time to go through ...

Most helpful
Most positive
Least positive

After reading through 4-5 pages of the reviews, I consolidated the most referred alterations to this recipe to: 1) using 1 cup brown sugar and 1 cup white sugar 2) adding an extra teaspoon of v...

I chose this recipe specifically because it did not contain pineapple. It was wonderful just as written. (stepping on my soapbox)I think that a recipe should be reviewed for it's own merits with...

This is a great recipe. Some other reviewers had problems with the center falling-these tips may help. Cakes will sink or fall because of the following 1.Overbeating-too much air is incorporat...

This is just my humble opinion, but I think it's very rude of people changing the recipe so much and then bragging about it like it worked out better than the one given. I don't understand why...

Great recipe. It was my 1st homemade carrot cake & it turned out perfect. I made a layer cake using 2 9"round pans & cooked at 350F for 35 minutes.

This recipe was incredible. After a box mix went awry, I turned to this terrific site to find a scratch recipe and decided to try this one. Scrumptious! Like some other bakers, I made a few s...

I made some subs: 1.5 cups brown sugar (no white), half cup oil and 1 cup crushed pineapple (drained) instead of 1 1/4 cup oil, 2.5 tsp cinnamon and 1/4 tsp nutmeg, 3 tsp vanilla, omitted nuts a...

I've tried many of the carrot cake recipes on this site (including ones that are overrated) and this one is the best one. It is perfect. For a whole week, i tried many of the cakes and out of ...

I read all the suggestions below and rolled them together to make the following changes: 2 C White sugar, I substituted 1 C White & 1 C Dark Brown. I used 3-1/4 C Carrots (2 pounds) and 3/4 C ...

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