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Moist One-Pan Carrot Cake

Yolanda O
Community Member
June 23, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Moist One-Pan Carrot Cake

Ingredients

for 10 servings

For the cake:

  • 2 cups all-purpose flour (250 g)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup vegetable oil (120 mL)
  • 1 cup brown sugar (200 g)
  • 3 large eggs
  • 2 teaspoons vanilla
  • ¾ cup milk (180 mL)
  • 2 ½ cups carrot (225 g), grated and drained
  • ¾ cup pecan (90 g), chopped

For the frosting:

  • 2 packages cream cheese
  • 2 sticks butter
  • 2 cups powdered sugar (220 g), sifted

Nutrition Info

  • Calories 566
  • Fat 28g
  • Carbs 69g
  • Fiber 2g
  • Sugar 45g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
  2. Next, fold in flour one half at a time making sure to not overmix.
  3. Just before the batter comes together, add in the carrots and pecans.
  4. Preheat the oven to 350°F. Grease a 9x13” cake pan or a 10”cake pan, 3 inches in height.
  5. Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
  6. While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy.
  7. Remove cakes from the oven and cool.
  8. Frost cakes and decorate as desired.
  9. Serve.

Related Recipes

Ingredients

for 10 servings

For the cake:

  • 2 cups all-purpose flour (250 g)
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ½ cup vegetable oil (120 mL)
  • 1 cup brown sugar (200 g)
  • 3 large eggs
  • 2 teaspoons vanilla
  • ¾ cup milk (180 mL)
  • 2 ½ cups carrot (225 g), grated and drained
  • ¾ cup pecan (90 g), chopped

For the frosting:

  • 2 packages cream cheese
  • 2 sticks butter
  • 2 cups powdered sugar (220 g), sifted

Nutrition Info

  • Calories 566
  • Fat 28g
  • Carbs 69g
  • Fiber 2g
  • Sugar 45g
  • Protein 8g

Estimated values based on one serving size.

Preparation

  1. Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
  2. Next, fold in flour one half at a time making sure to not overmix.
  3. Just before the batter comes together, add in the carrots and pecans.
  4. Preheat the oven to 350°F. Grease a 9x13” cake pan or a 10”cake pan, 3 inches in height.
  5. Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
  6. While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in ¼ cup increments and whip until fluffy.
  7. Remove cakes from the oven and cool.
  8. Frost cakes and decorate as desired.
  9. Serve.

Related Recipes

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