Prep Time: 30 mins
Cook Time: 1 hrs
Additional Time: 30 mins
Total Time: 2 hrs
Servings: 18
Yield: 1 – 9×13 inch cake


4 eggs

1 ¼ cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans


½ cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans


Step 1

350 degrees Fahrenheit should be the oven’s setting (175 degrees Celsius). Grease a 9″ x 13″ skillet with flour.

Step 2

In a large bowl, whisk together eggs, oil, white sugar, and 2 teaspoons vanilla. Mix the flour with baking soda, baking powder, salt and cinnamon. Heart in the islands. Fold in pecans. Pour into a prepared frying pan.

Step 3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let it cool in the pan for 10 minutes, then flip it onto a wire rack and let it cool completely.

Step 4

To make the icing: In a medium bowl, mix together butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans. Freeze the cooled cake.

Watch the full recipe in the video below

Nutrition Facts (per serving)

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