Layered Carrot Cake

This recipe is adapted from Paula Deen's Carrot Cake recipe and it's totally decadent.

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– 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

PRep TIME: 1 hour


Step 1

 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.

Step 3

Pour cake in prepared pans (or pan) and bake at 350 for 30-35 minutes.

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Step 4

Carefully flip cakes onto a cooling rack and allow to cool completely before frosting.

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Step 4

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.

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Step 5

Frost cake and slice to enjoy!

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Click the link below for full instructions!

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