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!
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!
Carrot Cake with Cream Cheese Pecan Frosting
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
* Store cake covered in fridge up to 5 days.
