Carrot Cake with Pecan Frosting Recipe
Carrot Cake with Pecan Frosting Recipe photo by Taste of Home
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Carrot Cake with Pecan Frosting Recipe

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4.5 9 9
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My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Featured In: 28 Best Fall Cakes
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min. + cooling
MAKES: 16 servings


  • 1 cup shortening
  • 2 cups sugar
  • 4 large eggs
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 cups shredded carrots (about 6 medium carrots)
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1 cup chopped pecans

Nutritional Facts

1 slice: 557 calories, 27g fat (10g saturated fat), 72mg cholesterol, 358mg sodium, 74g carbohydrate (57g sugars, 2g fiber), 6g protein.


  1. Preheat oven to 325°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots.
  3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Stir in pecans.
  5. Spread frosting between layers and over top and sides of cake. Refrigerate until serving. Yield: 16 servings.
Originally published as Carrot Cake with Pecan Frosting in Taste of Home November 2014, p52

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Emma User ID: 9052526 263769
Reviewed Mar. 22, 2017

"Great recipe. Here is another great Easter recipe to try. A Carrot cake Bowl"

TRLady User ID: 6316884 246763
Reviewed Apr. 8, 2016

"This cake was loved by my family! It was moist and very flavorful with an excellent frosting. I will be making this again!"

portraitperson User ID: 7835504 246176
Reviewed Mar. 28, 2016

"Not a difficult cake to make, but read better than it tasted. Took much longer to bake to end than recipe specified. Also, broke down badly when it was cut, so a crumbly mess. Taste was for us pleasant yet unremarkable."

kimfinstad User ID: 8720735 245981
Reviewed Mar. 24, 2016

"Excellent, for the frosting I replaced the pecans with crushed pineapple."

rillingjr User ID: 3029796 245950
Reviewed Mar. 24, 2016

"same recipe as I have used for years and yes a 9x13 is great for this cake."

melel1717 User ID: 8768688 245948
Reviewed Mar. 24, 2016

"This has to be the BEST TASTING carrot cake I've ever eaten!!! I have quite a few recipes but this is simple yet has an excellent crumb, texture and taste. I added a cup of walnuts to the recipe. You will have to dust the walnuts in flour so they won't sink to the bottom. ENJOY....."

DAveOR User ID: 7069949 245942
Reviewed Mar. 24, 2016

"wondering if I can just use 1 9x13 pan instead of 2 round pans? I don't have any round ones. It is different than the carrot cake I usually bake, have to give it a rating to submit."

Cwedding1 User ID: 8546207 235771
Reviewed Oct. 27, 2015

"OMG, so darn gooood!! Not a crumb left from the potluck supper!"

adrianb User ID: 7072459 196801
Reviewed Oct. 7, 2014

"Very delicious!"

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