Carrot Cake Recipe Paula Deen
This Carrot Cake Recipe by Paula Deen features a moist, flavorful cake made with fresh carrots and warm spices, topped with a rich cream cheese frosting. It's perfect for celebrations and special occasions, offering a delightful balance of sweetness and spice.
Equipment
- 2 mixing bowls
- Whisk or electric mixer
- Grater (for the carrots)
- 9×13-inch baking pan or two 9-inch round cake pans
- Spatula
- Cooling rack
- Knife (for chopping nuts, if using)
- Rubber spatula or offset spatula (for frosting)
Ingredients
For the Cake:
- 3 cups finely grated carrots
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1 ½ cups vegetable oil
- 1 teaspoon salt
- 1 ½ cups chopped pecans optional
For the Cream Cheese Frosting:
- 1 stick unsalted butter softened
- 2 8 oz packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 16 oz box powdered sugar
- ½ cup chopped pecans optional
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C). Grease and flour your 9×13-inch baking pan, or line two 9-inch round cake pans with parchment paper.
Mix the Dry Ingredients
- In a large bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. Whisk together until well combined.
Prepare the Wet Ingredients
- In another bowl, beat the eggs with a whisk or electric mixer until light and fluffy. Gradually add the vegetable oil, mixing until fully incorporated.
Combine Wet and Dry Ingredients
- Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.
Add the Carrots and Nuts
- Stir in the grated carrots and, if using, the chopped pecans. Mix until evenly distributed throughout the batter.
Bake the Cake
- Pour the batter into your prepared baking pan(s). Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. If using round pans, you may need to check for doneness a few minutes earlier or later, depending on the oven.
Cool the Cake
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before frosting.
Prepare the Cream Cheese Frosting
- While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and continue to beat until light and fluffy. Stir in the vanilla extract.
Frost the Cake
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake. If desired, sprinkle the frosting with the chopped pecans for added texture and flavor.
Serve and Enjoy
- Slice and serve your delicious carrot cake! Enjoy with a cup of coffee or tea.