Favorite Carrot Cake Recipe

I’m officially in full-on Holiday baking mode! This week, I baked Daniel’s and my all-time favorite dessert – carrot cake!

I’ve never made carrot cake before, but I absolutely loved how it turned out so I had to share the recipe! It’s super easy to make and to add a more unique taste, I used a soft and creamy frosting different from the traditional firm carrot cake icing.

I actually decided to record a video of the process and my handsome was super kind to help me, but I got a little bit frustrated during the process (it wasn’t easy for me to record myself baking a cake for the first time), so we had  to stop recording half way. BUT… now that I know how to make it, I’d be more than happy to create a video of this recipe. So let me know if that’s something you’d be interested in seeing on my blog!

Here’s the recipe:



  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups olive oil (or other vegetable oil)
  • 1 cup granulated sugar
  • 1 cup brown sugar (lightly packed)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 6 medium grated peeled carrots
  • 1 cup chopped pecans


  • 8 ounces cream cheese
  • 1 1/4 cups powdered sugar
  • 1/3 cup heavy whipping cream
  • 1/2 cup chopped pecans (for topping/decorating cake)



  • Use a box grater or food processor to shred the carrots. Set aside.
  • Whisk the following dry ingredients in a medium bowl: flour, baking soda, cinnamon and salt. Set aside.
  • Grab another bowl and whisk the following wet ingredients: oil, vanilla, and sugars. Whisk in eggs, one at a time (the eggs will incorporate better this way), until combined.
  • Add the dry ingredients to the wet ingredients bowl in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and nuts.


  • Preheat the oven to 350 degrees F.
  • Lightly grease and flour the bottoms and sides of two 9-inch round cake pans.
  • Divide the batter between the greased cake pans and bake until a cake tester (or toothpick) comes out clean. This should take 35-40 minutes.
  • Cool cakes in pans for 15 minutes then place them on cooling racks and cool completely.


  • In a large bowl, beat cream cheese with a handheld mixer until creamy. Beat in the powder sugar (a ¼ at a time) until fluffy.
  • Pour in whipping cream and beat on medium speed for 45-60 seconds. Set aside until ready to frost cake.
  • When cake layers are completely cool, frost the top of one layer, and place the other cake layer on top.
  • Decoratively swirl the rest of the cake with the remaining frosting. Scatter nuts on top.

Recipe inspired and adapted from Smitten Kitchen’s Recipe for Carrot Cake Cupcakes.

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