Carrot cake with Cream Cheese Frosting

Notes: I think this is the recipe I made for our oldest daughter’s 1st birthday cake.

Servings: 8-10 | Prep Time: 40 minutes


  • 2 cups chopped pecans
  • 2 1/2 cups all purpose flour (White Lily)
  • 2 tsp baking soda
  • 2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1/4 cup milk
  • zest of 1 orange (1 TBSP)
  • 1/4 cup orange juice
  • 1 1/2 tsp vanilla extract
  • 2 cups finely grated carrots (approx. 6 carrots)


  1. Preheat oven to 375 degrees.
  2. Spread chopped pecans on a baking sheet, and toast for 5 minutes. Set aside to cool.
  3. Line 2 greased 9 inch cake pans with wax paper and set aside.
  4. Sift together flour, baking soda, nutmeg, cinnamon and salt.
  5. Cream together butter and sugar in your stand mixer on medium speed.
  6. Add eggs 1 at a time. Add milk and half of flour mixture. Blend well. Add remaining flour mixture gradually.
  7. Stir in orange zest and juice, vanilla, grated carrot and toasted nuts. Divide batter evenly into cake pans.
  8. Bake at 375 for 40 minutes or until a knife comes out clean.
  9. Let layers cool in pans for 10 minutes. Take out of pans and put on cooling rack. Let cool completely.
  10. Frost with Cream Cheese Frosting.

Recipe Origin:  Adapted from a Martha Stewart recipe

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