Carrot Cake

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 pound carrots, approximately
  • 2 cups sugar
  • cups corn or peanut oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt, if desired
  • ½ cup coarsely chopped pecans
  • Cream Cheese Frosting


  • Preheat the oven to 325 degrees.
  • Trim, scrape, and grate the carrots, then measure them; there should be about 3 cups. Set aside.
  • Combine the sugar and oil in the bowl of an electric mixer. Start beating. Add the eggs, 1 at a time, beating well after each addition.
  • Sift together the flour, baking powder, baking soda, and salt. Add this to the oil mixture while beating. Add the grated carrots and nuts and blend well.
  • Lightly oil three 9-inch cake pans. Line the bottoms with circles of wax paper; oil the paper. Pour the batter into the pans and bake 45 minutes.
  • Turn the cakes onto wire racks and let cool. Remove the paper liners. Frost with cream cheese frosting.