Carrot Cake Recipe with Cream Cheese Frosting Zoom

Carrot Cake with Cream Cheese Frosting Recipe

The best way to get a little Vitamin A? Eating carrot cake of course! In this recipe, pecan pieces are used instead of walnuts for a richer flavor, and the cream cheese frosting has a hint of orange. Baked in a square pan, it’s a great after-school snack for kids or the dessert table at a party.
Makes: 8-12 servings
Skill Level: None

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Step 1

Preheat oven to 350°F. Prepare 9-in. square cake pan with vegetable pan spray.

Step 2

In medium bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt; set aside. In large bowl, beat eggs at high speed with electric mixer until foamy, about 1-2 minutes. Add oil in a thin stream, beating well. Add 1 tablespoon orange juice and 1 teaspoon zest. Add flour mixture; mix until combined. Stir in carrots and pecans. Pour mixture into prepared pan.

Step 3

Bake 30-35 minutes or until toothpick insert in center comes out clean. Cool cake in pan 10 minutes then carefully invert onto cooling rack and cool completely. If desired, cake may be cooled completely in pan on cooling rack.

Step 4

For icing, in large bowl, beat cream cheese, butter, 1-1/2 teaspoons orange juice and 1/2 teaspoon zest with electric mixer until smooth. Gradually add confectioners’ sugar. Continue beating until icing is smooth and creamy.

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all-purpose flour

1 cup all-purpose flour

granulated sugar

3/4 cup granulated sugar

ground cinnamon

1 teaspoon ground cinnamon

baking powder

1/2 teaspoon baking powder

baking soda

1/2 teaspoon baking soda


1/2 teaspoon salt


2 Eggs

vegetable oil

1/2 cup vegetable oil

orange juice

orange juice (1 tablespoon for cake, 1-1/2 teaspoons for icing)

finely grated orange zest

finely grated orange zest (1 teaspoon for cake, 1/2 teaspoon for icing)

grated carrots

2 cups peeled grated carrots (about 1/2 lb.)

pecan chips

1/3 cup pecan chips (plus additional for garnish)

cream cheese, softened

1 package cream cheese, softened (8 oz.)


1/2 cup butter (1 stick)

sifted confectioners' sugar

2 cups sifted confectioners' sugar

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