Carrot and Pecan Cake
- Yield
- 18 servings
An oil-based carrot cake with cinnamon and pecans bakes in a 9-by-13-inch pan, then gets a tangy cream cheese frosting with more pecans once it is completely cool.
IngredientsTips are one tap away.
Ingredients
Batches and reset
18 servings · US measures · 1 batch
Batching
Bake each batch in its own 9-inch by 13-inch pan; baking time does not change with the number of batches.
Original recipe: 18 servings.
Extra vanilla added to the frosting at the tasting step is not included in the base nutrition scenario.
Before you start
- Read through the recipe before heating the oven. Grate the carrots, chop the pecans and soften the cream cheese and butter first.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything; set the cream cheese and butter out to soften. Everything is measured and the frosting ingredients are softening.
Heat the oven and line the pan
For each batch
Heat the oven to 350°F with the middle rack in place. Line the 9-inch by 13-inch pan with a parchment sling that covers the bottom and both long sides. The oven is on and the pan is lined.
Beat the sugar, oil, eggs and vanilla
For each batch
Beat the granulated sugar, oil, eggs and vanilla for the cake in a large bowl with the mixer on medium speed until smooth and slightly thickened.
Mix in the dry ingredients
For each batch
Mix the flour, baking soda, baking powder, cinnamon and salt into the batter on low speed just until no dry flour shows.
Fold in the carrots and pecans
For each batch
Fold in the grated carrots and the pecans for the cake, then spread the batter evenly in the lined pan. Do not taste the raw batter; it holds raw egg and raw flour. The batter is level in the pan.
Bake until a skewer comes out clean
For each batch
Bake on the middle rack at 350°F until a skewer pushed into the center comes out clean and the top springs back, about 40 to 45 minutes.
Cool the cake completely
For each batch
Cool the cake on the wire rack until completely cool to the touch, about 2 hours, lifting it out of the pan by the parchment once the pan is cool enough to handle.
Beat the frosting
For each batch
Beat the confectioners' sugar, cream cheese, butter and 1 tsp vanilla extract in a clean bowl until smooth and spreadable.
Taste the frosting
For each batch
Taste the frosting. Aim for creamy, tangy and sweet, with clear vanilla. If it tastes flat, beat in vanilla extract to taste. The frosting tastes creamy and tangy.
Fold in the pecans and frost
For each batch
Fold the pecans for the frosting into the frosting and spread it evenly over the cooled cake. The cake is covered edge to edge.
Chill and serve
For the whole recipe
Chill the frosted cake in the refrigerator until the frosting sets, then cut it into 18 servings. Keep leftovers refrigerated. The cake is cut into even squares.
About this recipe
Research preview: these details come from our sourced research and haven't been reviewed by our chef yet.
Why it works
Oil instead of butter keeps the crumb moist for days, and the grated carrots add moisture and sweetness as they bake. Frosting only a fully cooled cake keeps the cream cheese frosting thick.
Associated with
American, from British and European carrot-sweetened cakes
Carrots sweetened puddings in England as early as a 1591 recipe, and carrot cake came back in Britain during wartime rationing. The oil-based cake with cream cheese frosting is the modern American and British form.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Cinnamon-spiced cake with toasty pecans., Very sweet frosting with a cream cheese tang. · moist, dense spiced crumb with carrot and pecan, thick, tangy-sweet cream cheese frosting · cold
Skill level
Easy
A single-pan sheet cake with no layering; the main thing is cooling it completely before frosting.
Allergens
Contains: milk, egg, wheat, tree nuts (pecan).
Diets
Vegetarian: Depends on what you buy Vegan: Doesn't fit as written Pescatarian: Depends on what you buy Dairy: See the allergen lines Egg: See the allergen lines Gluten: See the allergen lines
Occasions
Spring and Easter dessert tables
A make-ahead sheet cake that feeds a crowd; we found no source tying it to a specific holiday.
Serving and keeping
Best served: Chilled or at room temperature, once the frosting has set Cut into squares from the pan
Make ahead: Frost the cake only when it is completely cool.
Storage: Cream cheese frosting must stay refrigerated: keep the frosted cake covered in the refrigerator and do not leave it out for more than 2 hours.
Leftovers: Keep refrigerated and covered; let slices stand briefly before eating if you prefer them softer.
Food safety
- Do not taste the raw batter: it contains raw flour and raw eggs.
- The frosting contains cream cheese and butter: refrigerate the frosted cake, and do not leave it out for more than 2 hours.
We make no statement about cross-contact in your kitchen or in packaged ingredients. Pecans are in the cake and the frosting.
Nutrition notes
A rich dessert: the cake and frosting are high in added sugar. A thinner layer of frosting cuts the sugar noticeably.
Most of the fat comes from the oil and pecans, which are mainly unsaturated; the frosting adds saturated fat.
Swap notes
confectioners' sugar
Use: Half the frosting
What changes: Make half the frosting recipe, or spread a thin layer.
Not a swap: —
vanilla extract
Use: Alcohol-free vanilla flavoring
What changes: Use it in the cake too.
Not a swap: Vanilla extract, which is at least 35 percent alcohol by its standard and is uncooked in the frosting.
These notes don't change the amounts, allergens or nutrition shown for this recipe.
For your food tracker
Fields for MyFitnessPal and other trackers
- Recipe url
- https://isthebestrecipe.com/desserts/carrot-and-pecan-cake
- Name
- Carrot and Pecan Cake
- Servings
- 18
- Recipe yield
- 18 servings
- Recipe ingredient
- about 2 cups granulated sugar, about 1 1/4 cups canola oil, 4 whole large eggs, 2 tsp vanilla extract for the cake, about 2 cups all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp salt, about 3 cups carrots grated, about 1 cup pecans chopped, for the cake, about 4 cups confectioners' sugar unsifted, 8 oz cream cheese softened, about 1/2 cup unsalted butter softened, 1 tsp vanilla extract for the frosting, about 1 cup pecans chopped, for the frosting
- Nutrition information
- Nutrient 1008
- 573.52
- Nutrient 1003
- 4.95
- Nutrient 1004
- 34.55
- Nutrient 1005
- 64.10
- Nutrient 1079
- 2.21
- Nutrient 2000
- 50.26
- Nutrient 1093
- 328.42
- Nutrient 1258
- 7.97
- Nutrient 1253
- 67.62
- Nutrient 1087
- 70.10
- Nutrient 1089
- 1.32
- Nutrient 1092
- 160.04
- Nutrient 1114
- 0.22
- Nutrient 1186
- 21.39
- Nutrient 1259
- 0.29
- Nutrient 1260
- 0.20
- Nutrient 1262
- 0.27
- Nutrient 1265
- 4.01
- Nutrient 1266
- 1.67
- Nutrient 1268
- 16.92
- Nutrient 1269
- 5.89
- Nutrient 1270
- 1.60
- Nutrient 1271
- 0.03
- Nutrient 1276
- <0.01
- Nutrient 1277
- 0.24
- Nutrient 1279
- <0.01
- Nutrient 1261
- 0.12
- Nutrient 1263
- 0.29
- Nutrient 1264
- 0.89
- Nutrient 1272
- 0.01
- Nutrient 1275
- 0.25
- Nutrient 1278
- <0.01
- Nutrient 1280
- <0.01
- Nutrient 1110
- 9.11
- Nutrient 1187
- 16.74
- Nutrient 1062
- 2399.48
- Nutrient 1090
- 22.90
- Nutrient 1091
- 103.38
- Nutrient 1098
- 0.19
- Nutrient 1101
- 0.72
- Nutrient 1051
- 34.87
- Nutrient 1095
- 0.91
- Nutrient 1018
- 0.24
- Nutrient 1292
- 17.54
- Nutrient 1293
- 7.54
- Nutrient 1105
- 98.27
- Nutrient 1190
- 53.13
- Nutrient 1007
- 1.42
- Nutrient 1106
- 253.21
- Nutrient 1167
- 1.17
- Nutrient 1170
- 0.46
- Nutrient 1175
- 0.08
- Nutrient 1162
- 1.23
- Nutrient 1165
- 0.21
- Nutrient 1166
- 0.19
- Nutrient 1177
- 38.13
- Nutrient 1178
- 0.14
- Nutrient 1104
- 3427.96
- Nutrient 1057
- 0.00
- Nutrient 1058
- 0.00
- Nutrient 1109
- 3.32
- Nutrient 1123
- 108.90
- Nutrient 1120
- 2.71
- Nutrient 1122
- 0.23
- Nutrient 1107
- 1540.15
- Nutrient 1108
- 637.58
- Nutrient 1242
- 0.00
- Nutrient 1246
- 0.00
- Nutrient 1185
- 14.51
- Nutrient 1103
- 10.05
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- Copy recipe and estimated nutrition
Sources
- Carrot cake (Wikipedia (English), 2026-09-20)
- Carrot Cake Recipe (URL slug carrot-cake-iii) (Allrecipes (Dotdash Meredith), 2026-09-29)
- Food Allergies (U.S. Food and Drug Administration, 2026-03-11)
- Questions and Answers Regarding Food Allergens, Including the Food Allergen Labeling Requirements of the FD&C Act (Edition 5): Guidance for Industry (U.S. Food and Drug Administration, Human Foods Program, 2025-01-06)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (The National Archives (legislation.gov.uk), UK-retained copy, 2011-10-25)
- Food Storage Guide Answers the Question... (FN579) (NDSU Extension, 2025-12-31)
- Are You Storing Food Safely? (U.S. Food and Drug Administration (Consumer Update), 2023-01-18)
- What You Need to Know About Egg Safety (U.S. Food and Drug Administration, 2024-03-05)
- FoodData Central 169655: Sugars, granulated (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 172336: Oil, canola (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 171287: Egg, whole, raw, fresh (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 173471: Vanilla extract (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 168894: Wheat flour, white, all-purpose, enriched, bleached (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 175040: Leavening agents, baking soda (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 172803: Leavening agents, baking powder, double-acting, sodium aluminum sulfate (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 171320: Spices, cinnamon, ground (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 173468: Salt, table (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 170393: Carrots, raw (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 170182: Nuts, pecans (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 169656: Sugars, powdered (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 173418: Cheese, cream (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- FoodData Central 173430: Butter, without salt (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
- Daily Value on the Nutrition and Supplement Facts Labels (U.S. Food and Drug Administration, 2024-09-09)
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Nutrition Values
Estimated nutrition
Carrot and Pecan Cake
18 servingsOne serving is one equal share of the selected recipe yield.
- Protein
- 5 g
- Carbohydrates
- 64 g
- Fiber
- 2 g
- Total sugars
- 50 g
- Total fat
- 35 g
- Saturated fat
- 8 g
- Sodium
- 330 mg
- Vitamin D
- 0.2 µg
- Calcium
- 70 mg
- Iron
- 1.3 mg
- Potassium
- 160 mg
Estimated · Per serving · 570 kcal
Some ingredients don’t have nutrition data yet.
| Macro | Grams | Share |
|---|---|---|
| Carbohydrate | 64.10 g | 43.67% |
| Fat | 34.55 g | 52.96% |
| Protein | 4.95 g | 3.37% |
Carrot and pecan cake with cream cheese frosting as listed; to-taste vanilla excluded
Nutrition details
Carrot and pecan cake with cream cheese frosting as listed; to-taste vanilla excluded
Main nutrients
Per serving
- Calories
- 573.52 kcal
- Protein
- 4.95 g
- Carbohydrates
- 64.10 g
- Fiber
- 2.21 g
- Total sugars
- 50.26 g
- Total fat
- 34.55 g
- Saturated fat
- 7.97 g
- Sodium
- 328.42 mg
Vitamins and minerals
Per serving
- Calcium, Ca
- 70.10 mg
- Iron, Fe
- 1.32 mg
- Potassium, K
- 160.04 mg
- Vitamin D (D2 + D3)
- 0.22 µg
- Folic acid
- 21.39 µg
- Vitamin D (D2 + D3), International Units
- 9.11 IU
- Folate, food
- 16.74 µg
- Magnesium, Mg
- 22.90 mg
- Phosphorus, P
- 103.38 mg
- Copper, Cu
- 0.19 mg
- Zinc, Zn
- 0.91 mg
- Retinol
- 98.27 µg
- Folate, DFE
- 53.13 µg
- Vitamin A, RAE
- 253.21 µg
- Niacin
- 1.17 mg
- Pantothenic acid
- 0.46 mg
- Vitamin B-6
- 0.08 mg
- Vitamin C, total ascorbic acid
- 1.23 mg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.19 mg
- Folate, total
- 38.13 µg
- Vitamin B-12
- 0.14 µg
- Vitamin A, IU
- 3427.96 IU
- Vitamin E (alpha-tocopherol)
- 3.32 mg
- Lutein + zeaxanthin
- 108.90 µg
- Cryptoxanthin, beta
- 2.71 µg
- Lycopene
- 0.23 µg
- Carotene, beta
- 1540.15 µg
- Carotene, alpha
- 637.58 µg
- Vitamin E, added
- 0.00 mg
- Vitamin B-12, added
- 0.00 µg
- Vitamin K (phylloquinone)
- 14.51 µg
- Selenium, Se
- 10.05 µg
Other nutrients
Per serving
- Cholesterol
- 67.62 mg
- SFA 4:0
- 0.29 g
- SFA 6:0
- 0.20 g
- SFA 10:0
- 0.27 g
- SFA 16:0
- 4.01 g
- SFA 18:0
- 1.67 g
- MUFA 18:1
- 16.92 g
- PUFA 18:2
- 5.89 g
- PUFA 18:3
- 1.60 g
- PUFA 20:4
- 0.03 g
- PUFA 18:4
- <0.01 g
- MUFA 20:1
- 0.24 g
- MUFA 22:1
- <0.01 g
- SFA 8:0
- 0.12 g
- SFA 12:0
- 0.29 g
- SFA 14:0
- 0.89 g
- PUFA 22:6 n-3 (DHA)
- 0.01 g
- MUFA 16:1
- 0.25 g
- PUFA 20:5 n-3 (EPA)
- <0.01 g
- PUFA 22:5 n-3 (DPA)
- <0.01 g
- Energy
- 2399.48 kJ
- Manganese, Mn
- 0.72 mg
- Water
- 34.87 g
- Alcohol, ethyl
- 0.24 g
- Fatty acids, total monounsaturated
- 17.54 g
- Fatty acids, total polyunsaturated
- 7.54 g
- Ash
- 1.42 g
- Caffeine
- 0.00 mg
- Theobromine
- 0.00 mg
Incomplete data
Unknown source coverage is not zero.
Calculation details
An estimate, not a laboratory analysis or regulatory nutrition label.
Calculated from retained ingredient source mappings; independent review pending.
Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares.
Per serving: calculated macro energy 587.15 kcal; reported Calories 573.52 kcal. Difference: 13.63 kcal.
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