Moist One-Pan Carrot Cake
Indulge in this incredibly moist one-pan carrot cake that's perfect for any occasion. With a delightful blend of spices and a luscious cream cheese frosting, this easy-to-make dessert will have everyone coming back for seconds!
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
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 410
- Fat 13g
- Carbs 67g
- Fiber 4g
- Sugar 44g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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.
- Next, fold in flour one half at a time making sure to not overmix.
- Just before the batter comes together, add in the carrots and pecans.
- Preheat the oven to 350°F. Grease a 9x13” cake pan or a 10”cake pan, 3 inches in height.
- Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
- 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.
- Remove cakes from the oven and cool.
- Frost cakes and decorate as desired.
- Serve.
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
