Molly'S High Country Garden Carrot Cake Recipe

Name: Molly'S High Country Garden Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 1/3 cups vegetable oil; 2 3/4 cups white sugar; 2 teaspoons pure vanilla extract; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ground nutmeg; 3 cups carrots, grated (on large side of grater); 1 cup pecans, chopped (optional, could also use raisins); For Frosting; 8 ounces cream cheese, softened; 1/8 cup butter, softened; 2 teaspoons vanilla; 2 cups powdered sugar; 2 tablespoons milk (or cream)

Servings: persons

4 eggs
1 1/3 cups vegetable oil
2 3/4 cups white sugar
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
3 cups carrots, grated (on large side of grater)
1 cup pecans, chopped (optional, could also use raisins)
For Frosting
8 ounces cream cheese, softened
1/8 cup butter, softened
2 teaspoons vanilla
2 cups powdered sugar
2 tablespoons milk (or cream)

1
Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
2
In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
3
Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
4
For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.

2392

kcal

Calories

136

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 eggs, 1 1/3 cups vegetable oil, 2 3/4 cups white sugar, 2 teaspoons pure vanilla extract, and more.

Yes, Molly'S High Country Garden Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Molly'S High Country Garden Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions