This recipe adapted from Paula Deen's Carrot Cake Recipe, one that she got from her Grandma Hier. I will be straight with you-- this is not a "healthy" carrot cake. It has sugar, oil, and more sugar. But boy is it good!
Carrot cake is a classic recipe to serve at Easter, and everybody has their take on it. From lighter versions with coconut oil and applesauce, to ones that have nuts, raisins or even pineapple added to the mix.
When I think "Carrot Cake" I think of southern classic recipes (think biscuits and gravy or pot pie). And along with that, who else than the southern food queen herself, Paula Deen.
Paula Deen Carrot Cake ingredients
- 2 cups flour, plus more for pans
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 ½ cups vegetable oil, plus a little for greasing pans
- 3 cups grated carrots
Instructions
Preheat oven to 350 degrees. Rub a light layer of oil on the inside of the pans and then flour them to prevent the cakes from sticking. (I used to 9-inch round pans. If you would like to go an easier route, just do 1 9x13 pan).
In a large bowl add flour, sugar, baking soda, cinnamon, and salt. Stir to combine. Add in eggs, oil, and grated carrots, and stir to combine.
Pour cake in prepared pans (or pan) and bake at 350 for 30-35 minutes. If you are doing one 9x13 pan, starting checking at 35 minutes, but you may need to go a little longer. Your cakes are done when a toothpick comes out cleanly.
Carefully flip cakes onto a cooling rack and allow to cool completely before frosting.
Use frosting recipe below to create frosting for cake. If using nuts, sprinkle on top or pressed along the side of a frosted round cake.
Cream Cheese frosting recipe
- 2 (8 oz) packages room temperature cream cheese
- 1 stick room temperature salted butter
- 1 (16 oz) box powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped, divided (optional) pecans
Note: The frosting is the only place I deviated from Paula Deen's recipe. I only added about 3 cups of powdered sugar (only, being a relative term). I felt like 16 oz. was too much for my preferences!
Frosting Instructions
Allow cream cheese and butter to come to room temperature on the counter. Once softened add to the bowl of a stand mixer along with vanilla extract. Begin whipping and then slowly add in powdered sugar in increments. Whip until the frosting is fluffy and the powdered sugar is completely incorporated.
TIP: Try whipping the frosting for a few extra minutes once the ingredients are all incorporated. This adds more air into the frosting and creates a lovely whipped texture that pairs great with such a dense carrot cake.
Variations
As I said before, there are great ways to mix up carrot cake. Grandma Hier's recipe is wonderful, as is. But feel free to add in any of the following.
- 1 cup pecans, chopped
- 1 cup raisins
- 1 cup crushed pineapple. (If you choose to add pineapple, be sure to cut down your vegetable oil by ½ cup, or the batter will be too wet)
How to store carrot cake
Carrot cake is an extremely moist dessert. Paula Deen's carrot cake in particular has 1 ½ cups of oil, 4 eggs, and 3 cups of grated carrots, and all of these things contribute to the moisture factor.
Because of this, it is important to store the carrot cake in the refrigerator, or it could develop mold. Unfrosted cakes will last in the fridge for about a week. Once frosted, if uncut, the cake should last about a week, as well. Once you cut your cake, it's best to eat within 2-3 days.
Can you freeze carrot cake?
Yes, you can. Unfrosted cake layers can be kept frozen for 2-3 months without any texture issues. I would advise that you wait to frost until you thaw them and are ready to serve the cake for best results.
Looking for more dessert ideas with fruits and veggies?
Try my blueberry hand pies for a fun handheld dessert option! Or these spinach muffins that have extra goodness hidden within lots of chocolate!
Paula Deen's Best Ever Carrot Cake
Ingredients
- 2 cups flour plus more for pans
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 ½ cups vegetable oil plus a little for greasing pans
- 3 cups grated carrots
- 2 8 oz packages room temperature cream cheese
- 1 stick room temperature salted butter
- 1 16 oz box powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped divided (optional) pecans
Instructions
Carrot Cake- Preheat oven to 350 degrees. Rub a light layer of oil on the inside of the pans and then flour them to prevent the cakes from sticking. (I used to 9-inch round pans. If you would like to go an easier route, just do 1 9x13 pan).
- In a large bowl add flour, sugar, baking soda, cinnamon, and salt. Stir to combine. Add in eggs, oil, and grated carrots, and stir to combine.
- Pour cake in prepared pans (or pan) and bake at 350 for 30-35 minutes. If you are doing one 9x13 pan, starting checking at 35 minutes, but you may need to go a little longer. Your cakes are done when a toothpick comes out cleanly.
- Carefully flip cakes onto a cooling rack and allow to cool completely before frosting.
- Using frosting recipe below to create frosting for cake. If using nuts, sprinkle on top or pressed along the side of a frosted round cake.
Cream Cheese frosting- Allow cream cheese and butter to come to room temperature on the counter. Once softened add to the bowl of a stand mixer along with vanilla extract. Begin whipping and then slowly add in powdered sugar in increments. Whip until the frosting is fluffy and the powdered sugar is completely incorporated.
Melissa Szymczak
Thanks for the easy to follow directions for carrot cake! I love that this has simple ingredients and can’t wait to make it. I wonder how it would turn out with the multicolored carrots I see at the farmer market. Great recipe!
Sarah
I think that would only make it more beautiful!
TRINITY
Can't wait to try this recipe! I haven't made a carrot cake in years.
Sarah
Fall is the perfect time of year to have this! It's a great change up from regular cake or other dessert.