Carrot Cake with Pecan Cream Cheese Frosting

For most people, Memorial day is about BBQing, recognizing the veterans for all their hard work, and everything red white and blue themed.

For my family and I, it’s more about my uncle Jimmy’s anniversery of his passing. He passed away 9 years ago. My grandmas eldest child, my mom’s big brother, my loving, smart, and caring uncle who called me “clo-mister” and let me take all the paint color cards from his hardware shop.

On a lighter note, he also had some great taste buds. Every birthday of his, he’d request my grandma to make him this carrot cake.

Let me just say, this has got to be one of the best cakes I’ve ever eaten in my life.
It’s extremely moist with decadent cream cheese frosting tied all together with the buttery crunch of pecans. The flavors compliment eachother all so well in this craveable cake.

And yes, it’s one of those cakes. The kind I’ll only make again for my birthday or for myself and a group of large people only because if the whole cake is in my possession I will try to eat it all in one sitting. I kind of hoarded it all to myself. Then my friends took it and hid it from me. I found it in 2 minutes flat, though. It was my cake senses tingling. OH! And I got my boyfriend to eat a vegetable. Well, in the form of cake. But he usually can’t stand carrots, pumpkin, or any other vegetable inside of his sweets.

Carrot Cake with Pecan Cream Cheese Frosting:
Original Recipe from my Grandma
Ingredients: (makes two round cakes)
3 cups grated carrots (a one pound bag of carrots)
2 cups sugar
1 1/4 c canola or vegetable oil
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon salt
4 eggs
Combine oil and sugar in a large bowl and mix well, set aside. In a medium sized bowl, sift together the remaining dry ingredients. Add dry ingredients alternately with eggs (one at a time and mixing well after each addition) into the sugar and oil mixture. Add carrots and mix well. Pour evenly into two light oiled (or lined with wax paper) cake pans. Bake at 350 degrees for 40 to 50 minutes or until cake spring back at touch. Cool on cake rack and let cool before frosting.

Pecan Cream Cheese Frosting:
1 cup pecans, chopped
8oz cream cheese
1 stick (1/2 cup) of butter, softened
One box (I used 3 cups) of powdered sugar
Beat together the butter, cream cheese, and sugar until combined. Mix in the pecans. Spread half mixture onto first cake layer, lay other cake layer on top of frosted layer and spread the rest of the the mixture to top layer. (I do not frost the side of the cake; it makes a nice tort look.) Serve at room temperature.

In memory of my uncle Jimmy, this one’s for you.

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  1. Oh goodness. This carrot cake looks ah-mazing, and your photos are fantastic! Sorry I’ve been out of the blog world a bit-I’ve really missed out because it looks like you’ve made some delicious food!

    • Aw, thanks! It’s completely understandable. Heck, I’d rather be in Paris livin’ it up than blogging! :)

  2. Carrot cake is probably my favorite kind of cake, it’s just so tasty! Your version looks perfect, especially with the pecan frosting. I’ve been obsessed with pecans lately.

    • It is! My uncle liked the pecans in the frosting versus the cake and I think it’s much better that way too :)

  3. I’ve never been a huge fan of carrot cake but you’re really managing to sell it to me in this post! The frosting sounds amazing. Your photos are beautiful, I love the light in them. I think this is a lovely way to remember your uncle :-)

    • Honestly, I’m not a fan of carrot cake either. But I’m now a convert. Thanks so much! I really did feel I got to know him more since he would eat this every year for his birthday.

  4. i’m so sorry about your uncle:( the cake looks so delicious though its seems like a wonderful way to remember and honor him:)

  5. Amazing post. I am so sorry about your uncle but I’m sure he would love this cake :)

  6. OK..I am SO craving carrot cake right now. I think yours is one of the most mouth-watering I’ve ever seen. Love the pecans in the cream cheese frosting!

  7. carrot cake counts as a vegetable, right?


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  • Hey! I'm Chloe. 18 years young. Aspiring chef/baker. Food enthusiast! Welcome to my world of all things food where I document recipes and experiences as I go through my culinary journey. Enjoy! :)

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    All recipes on this website have been tested and tasted by me. I'll never post a recipe I wouldn't eat or that's not good enough for me, for you all. If you try any of my recipes please feel free to leave a comment on the post to tell me how it turned out or give any constructive criticism.
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