Easy Carrot Cake with Cream Cheese Frosting Recipe

This is an easy recipe from Food Network courtesy of Ms. Paula Deen which my daughter and I altered a bit to conform to our family's taste preference. We already tested this recipe a few times and we found out that we wanted it less sweet (compared to original recipe), so the quality taste of the cream cheese will pop up. And also, so that my diabetic mom can also have a taste. We did not have pecans on hand but you can definitely add a cup or so to your cake. Do not forget to chop it first ok? Coarse or finely chopped. Again, it is all up to your preference.

For this Easy Carrot Cake Recipe. 

You are going to need 2 (9-inch) round cake pans. Grease the pans and place parchment paper. Preheat your oven to 350 degrees F.

Combine the following ingredients in a large bowl. Use a hand mixer. Mix until ingredients are well combined.

2 cup of all-purpose flour
1-1/4 cups of sugar
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 teaspoon salt
4 eggs
1-1/2 cups vegetable oil
3 cups grated carrots
1-1/2 cups chopped pecans - optional

Pour into pans and bake for 35-45 minutes. It depends on your oven. Or you can just do the toothpick test to be sure. Once cooked, remove from the oven and allow to completely cool before frosting.

For the frosting you will need. Using a hand mixer, blend all the ingredients until fluffy.

2 packages of Magnolia Cream Cheese (225 grams)
125 grams or 1/2 package of Anchor butter, salted
1-3/4 cups powdered sugar


Spread frosting on each of the cake layer. Stack if you will. We did not stack this one but covered both layers with frosting. This serving size is what our family usually prefers. You can eat 1 or 2 anyways. lol

Enjoy your carrot cake slice with your fave hot beverage. I enjoyed it with a cup of green tea. Kirkland Green Tea Macha Blend.