Crunchy Carrot Cake

Crunchy Carrot Cake


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Moist carrot cake is always a fantastic dessert to prepare and this two-layered cake with homemade icing is no exception. Pecans are part of the batter and garnish for extra crunch.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

1 cake


  • 2 cups flour
  • 1 cup packed brown sugar
  • 1 cup white sugar
  • 1 ¼ cups vegetable oil
  • 1 ½ cup chopped pecans
  • ½ cup raisins
  • 3 cups grated peeled carrots
  • 4 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 8 ounces cream cheese
  • 1 ¼ cups powdered sugar
  • 1/3 cup heavy whipping cream

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Preheat the oven to 350 degrees and grease two round cake pans on the bottom and sides. Flour the bottom and sides of the pan next. Then whisk the flour, baking soda, cinnamon, and salt in a medium bowl. In another bowl, whisk the oil, sugars, and vanilla. Gradually whisk in the eggs. Add the dry ingredients to the bowl gradually. When the batter is smooth, stir in the carrots, raisins, and 1 cup pecans. Divide the batter equally between the two pans and bake for 40 minutes. Cool in the pans for 10 minutes and then transfer to a cooling rack.

Beat the cream cheese on medium speed for 1 minute and then beat in the powdered sugar gradually. Add the cream and beat for 1 more minute. Cover with plastic wrap while the cake cools completely. Frost the top layer of one of the cakes and place the second cake on top of the frosting. Frost the sides and top of the now two-layered cake and sprinkle with remaining pecans.

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