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Paula Deen’s Traditional Carrot Cake

Paula Deen’s Traditional Carrot Cake

Paula Deen’s Traditional Carrot Cake offers a symphony of moist, spiced crumb and velvety cream cheese frosting. This legendary dessert balances sweetness with the earthy crunch of fresh carrots and pecans.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 cups granulated sugar
  • 1.5 cups vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamo
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups grated carrots
  • 1 cup chopped pecans
  • 1 pound cream cheese
  • 1 stick unsalted butter
  • 16 oz powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch cake pans.
  2. In a large mixing bowl, combine the granulated sugar and vegetable oil, whisking until smooth.
  3. Add eggs one at a time, beating well after each addition.
  4. Sift together the flour, cinnamon, baking soda, and salt, then gradually add to the wet mixture, stirring gently.
  5. Fold in the grated carrots and chopped pecans.
  6. Divide the batter among the prepared pans and bake for 25 to 30 minutes.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
  8. Prepare the frosting by beating cream cheese and butter until fluffy, then add powdered sugar and vanilla, mixing until smooth.
  9. Assemble the cake by frosting between layers and the sides and top.

Notes

Store the cake in the refrigerator due to the cream cheese frosting. It stays fresh for up to five days.