Pioneer Woman Carrot Cake Recipe
The Pioneer Woman Carrot Cake recipe is a classic, moist, and flavorful dessert packed with shredded carrots, warm spices, and chopped nuts. It’s topped with a rich, creamy cream cheese frosting that perfectly complements the cake's sweetness. This easy-to-follow recipe results in a deliciously tender cake, ideal for special occasions, holidays, or simply indulging your sweet tooth.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Grater (for carrots)
- 9×13-inch baking pan or two 9-inch round cake pans
- Spatula
- Cooling racks
- Measuring cups and spoons
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1 cup vegetable oil
- 2 cups finely grated carrots about 4 medium carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 12 ounces cream cheese softened
- 1 ½ sticks 12 tablespoons salted butter, softened
- 1 ½ pounds powdered sugar about 6 cups
- 2 teaspoons vanilla extract
- ½ cup chopped pecans toasted
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or two 9-inch round cake pans.
Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure all the dry ingredients are evenly combined.
Prepare the Wet Ingredients
- In a separate bowl, beat eggs, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients
- Slowly mix the wet ingredients into the dry mixture until just combined. Be careful not to overmix.
Fold in Carrots, Pineapple, and Nuts
- Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using. This will add moisture and texture to the cake.
Pour Batter into the Pan
- Pour the batter evenly into the prepared baking pan(s).
Bake the Cake
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using two pans, the cakes may bake a bit faster, so start checking around 30 minutes.
Cool the Cake
- Allow the cake to cool in the pans for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Cream Cheese Frosting
- While the cake cools, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting is fluffy. Beat in the vanilla extract.
Frost the Cake
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. If using two layers, frost the middle layer before stacking and finishing the top and sides.
Add Toasted Pecans (Optional)
- For a finishing touch, sprinkle the toasted pecans over the frosted cake.
Notes
If you plan to make this carrot cake ahead of time, I recommend storing it in the fridge. The cream cheese frosting stays fresh longer when chilled, and the cake actually becomes more flavorful after resting for a day.
Just let the cake sit at room temperature for about 30 minutes before serving to allow the frosting to soften up.