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Torta de Zanahoria- SAVOIR FAIRE by enrilemoine
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5 from 6 votes

Carrot Cake

This carrot cake is dense, not to sweet and with a decadent cream cheese frost. A classic American dessert, it's perfect for Easter lunch or as snack. 
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Desserts
Cuisine: American
Servings: 12


  • 2 cups of all purpose flour
  • 2 cups of brown sugar
  • 2 Tsp . of baking powder
  • ½ Tsp . of baking soda
  • 1 Tsp . of ground cinnamon
  • ¼ Tsp . of freshly ground nutmeg
  • 4 eggs lightly beaten
  • ¾ cup of vegetable oil
  • 3 cups of finely shredded carrots
  • 8- ounce package cream cheese
  • ½ cup butter
  • 2 Tsp . vanilla extract
  • 5 to 6 cups of confectioner’s sugar
  • ¾ cup of pecans
  • Have all the ingredients at room temperature.


  • Preheat the oven to 350°F.
  • Grease and flour two 9-by-3-inch cake pan.
  • Mix the flour, sugar, baking powder, baking soda, cinnamon and nutmeg in a mixing bowl and set aside.
  • In another bowl, with a fork, mix the eggs, oil and carrots.
  • Add the dry ingredients and mix well.
  • Divide the batter into the previously prepared cake pans and bake 30-35 minutes, until a toothpick inserted into the center of the cakes comes out clean.
  • Transfer the pans to two wire racks and let them cool for 10 minutes.
  • Unmold the cakes and let them completely cool down before frosting.
  • Put the pecans in a shallow baking pan, and bake them for 8 to 10 minutes, until fragrant.
  • Chop the pecans and save some halves for decoration purposes.
  • In a bowl, soften the cream cheese by microwaving it for 45 seconds to 1 minute.
  • Add the butter and vanilla extract and beat them with an electric mixer until light and fluffy.
  • Gradually add the sugar, beating well until it gets the desired consistency.
  • Frost the top of one cake with cream cheese frosting and sprinkle with the chopped pecans.
  • Put the other cake on top. Frost sides and top. Put some pecans halves on top.
  • Refrigerate at least one hour before serving.