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Howard L. Puckett Photo by: Howard L. Puckett

Honey's Carrot Cake

Coastal Living NOVEMBER 2005

  • Yield: Makes 12 servings


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 4 cups grated carrots
  • 4 cups finely chopped pecans
  • 2 tablespoons vanilla extract
  • Cream Cheese Frosting


Combine flour and next 3 ingredients in a bowl; set aside.

Beat sugar and oil in a large bowl at medium speed with an electric mixer until combined. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour mixture, beating just until combined. Stir in carrots, pecans, and vanilla.

Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill at least 1 hour before serving.


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Honey's Carrot Cake Recipe