Cream cheese pecan frosting covering carrot cake

Southern Carrot Cake with Cream Cheese Pecan Frosting (Four-Layer Showstopper)

The Cake That Makes Grown Men Lick Plates 🥕🎂

In my family, birthdays aren’t marked by the number of candles but by the layers of carrot cake with cream cheese pecan frosting. Mom’s version towers four layers high—each slice a sunset of cinnamon‑speckled crumb, sweet carrots, and tangy frosting studded with toasted pecans. The recipe’s secret is pure Southern simplicity: self‑rising flour for foolproof loft, Wesson oil for lasting moisture, and a full four cups of freshly grated carrots (no crushed pineapple, no coconut—just carrot glory).

This cake comes together with one bowl, no mixer needed for the batter, and bakes into thin layers that cool quickly—meaning you can frost and serve within an afternoon. The frosting? Classic cream cheese blended with butter, a snowfall of powdered sugar, vanilla, and a generous two cups of pecans for crunch in every bite.

Kitchen-table poll: Raisins in carrot cake—yes or no? Cast your vote in the comments!

Cream cheese pecan frosting covering carrot cake


Why This Recipe Works

  • Self‑rising flour streamlines the ingredient list—no baking soda confusion.
  • Oil + sugar + eggs whipped together = exceptionally moist crumb that stays soft for days.
  • Large‑blade grated carrots give gentle texture without sogging batter.
  • Four thin layers bake faster and provide maximal frosting ratio (the best part!).
  • Pecan‑loaded frosting adds buttery crunch and Southern flair.

Ingredient Breakdown & Substitutions

Ingredient Amount Purpose Swap Ideas
Granulated sugar 2 cups Sweetens; aids moisture 1½ cups white + ½ cup brown for caramel note.
Eggs 4 large Structure; emulsify oil 3 eggs + 2 yolks for richer crumb.
Wesson oil (or any neutral oil) 1 cup Moisture; tender crumb ½ cup oil + ½ cup applesauce for lighter version.
Ground cinnamon 1 Tbsp Warm spice backbone Add ½ tsp nutmeg or ginger for depth.
Self‑rising flour 2 cups Flour + leavening + salt 2 cups AP + 2 tsp baking powder + ½ tsp salt.
Grated carrots 4 cups (about 4–5 large) Flavor, color, moisture Zucchini for half carrots to sneak veggies.
Cream cheese 8 oz, softened Frosting base Neufchâtel for lower fat.
Butter ½ cup (room temp) + extra if needed Frosting body & flavor Margarine or plant‑based butter.
Powdered sugar 1 (1‑lb) box Sweetens & thickens frosting Start with 3½ cups, add to desired spreadability.
Vanilla extract 1 tsp Aroma ½ tsp almond + ½ tsp vanilla for twist.
Pecans, chopped 2 cups, toasted Crunch & nutty flavor Walnuts or toasted coconut.

Carrot tip: Pulse peeled carrots in food processor with large shredding disk to avoid watery pulp.


Equipment Checklist

  • Four 8‑inch round cake pans (or two 9‑inch, sliced)
  • Parchment rounds & baking spray
  • Large mixing bowl + whisk
  • Rubber spatula
  • Cooling racks
  • Hand mixer for frosting
  • Cake stand & offset spatula

 


Detailed Instructions

1 | Prep Pans & Oven

Preheat oven 350 °F (175 °C). Grease four 8‑inch pans; line bottoms with parchment; grease again & lightly flour.

2 | Make Batter (10 min)

In large bowl whisk 2 cups sugar, 4 eggs, and 1 cup oil until thick and lemon‑colored (2 min). Stir in 1 Tbsp cinnamon. Fold in 2 cups self‑rising flour just until streaks disappear. Gently fold in 4 cups grated carrots.

3 | Bake Layers (25–30 min)

Divide batter evenly among pans (≈ 1¾ cups each). Bake 25–30 minutes until centers spring back and edges pull slightly. Cool in pans 10 min; invert on racks; peel parchment; cool completely.

4 | Mix Frosting (5 min)

Beat 8 oz cream cheese and ½ cup softened butter until fluffy. Gradually beat in 1‑lb powdered sugar (reserve ½ cup to adjust). Mix in 1 tsp vanilla. Stir in 2 cups chopped pecans. If frosting feels loose, chill 15 min or add remaining sugar.

5 | Assemble (10 min)

Place first layer on stand; spread ½ cup frosting. Repeat for layers; coat top & sides. Refrigerate 30 min to set crumb coat; apply final swirl.

6 | Serve & Store

Slice with hot knife. Store covered in fridge up to 5 days; bring to room temp 30 min before serving. Cake layers freeze well (wrap tightly) up to 2 months.


Make‑Ahead & Freezer Notes

  • Freeze layers: Wrap cooled layers in plastic + foil; thaw 2 hr at room temp.
  • Frosting: Make 3 days ahead; refrigerate; bring to spreading consistency.

Variations & Twists

Version Add‑In Note
Pineapple Pecan Fold 1 cup drained crushed pineapple; reduce oil by 2 Tbsp Extra moisture.
Spiced Rum Raisin Soak ½ cup golden raisins in ¼ cup spiced rum; add with carrots Adult upgrade.
Gluten‑Free Use 1:1 GF flour + 2 tsp baking powder + ½ tsp salt Watch bake time.
Maple Walnut Frosting Swap pecans for walnuts; add 1 Tbsp maple syrup Autumn flavor.

Nutrition Snapshot (1/16 slice)

Calories : 540 | Fat : 30 g | Carbs : 64 g | Fiber : 2 g | Protein : 5 g


Troubleshooting Corner

Problem Cause Fix
Dense layers Over‑mixed or old flour Fold flour gently; check flour date.
Greasy top Carrots too wet Use large shreds; blot excess moisture.
Sliding layers Warm frosting Chill frosting 15 min; frost in cool kitchen.

Tiny Cake Science – Why Oil Makes Carrot Cake Moist for Days

Oil stays liquid at fridge temp, coating starch molecules and preventing them from recrystallizing (staling). Butter solidifies, oil doesn’t—hence lasting tenderness.


FAQ (Schema‑Ready)

Q – Can I use pre‑shredded carrots? They’re too dry & large; freshly grate for moisture.

Q – Self‑rising vs. AP flour? If using AP, add 2 tsp baking powder + ½ tsp salt.

Q – Nuts inside cake? Fold 1 cup toasted pecans into batter for extra crunch.


Call‑to‑Action

Bake this Southern showstopper? Tag #CarrotCakePecanFrosting so we can admire those layers!

 

Cream cheese pecan frosting covering carrot cake

Carrot Cake with Cream Cheese Pecan Frosting

Four moist layers of cinnamon‑spiced carrot cake stacked with tangy cream cheese frosting studded with toasted pecans.

Ingredients
  

  • ===Ingredients===
  • * 2 cups sugar
  • * 4 large eggs
  • * 1 cup Wesson or other vegetable oil
  • * 1 Tbsp ground cinnamon
  • * 2 cups self‑rising flour
  • * 4 cups grated carrots large blade
  • Frosting:
  • * 8 oz cream cheese softened
  • * ½ cup butter room temp
  • * 1 lb powdered sugar 3½–4 cups
  • * 1 tsp vanilla extract
  • * 2 cups toasted chopped pecans

Instructions
 

  • # Preheat oven 350 °F. Grease & parchment four 8" pans.
  • # Whisk sugar, eggs, oil until thick. Stir in cinnamon.
  • # Fold in flour until just combined; fold carrots.
  • # Divide batter; bake 25–30 min. Cool completely.
  • # Beat cream cheese & butter; add powdered sugar & vanilla until fluffy. Stir in pecans.
  • # Layer cakes with frosting; coat top & sides. Chill 30 min; serve.

Notes

* Use two 9" pans & slice in half for four layers.
* Store cake covered in fridge up to 5 days.


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