Howard L. Puckett
Makes 12 servings

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Ratings & Reviews

coastal living Honey's Carrot Cake

September 01, 2016
I made this carrot cake years ago and loved it. Very moist. Will try again, I made it from the Coastal Living issue I had. It's been awhile.

sheltiemom1111's Review

November 14, 2010
This cake has very good flavor but it was a bit oily for my taste. 1 1/2 cups of oil is a lot of oil.....wonder if the recipe will work with less?

strbery585's Review

November 13, 2010
This is the best carrot cake I've ever had. It's super moist and so good. I do make slight changes, I use only 1 1/2 cups of pecans and add 2 tsps of cinnamon. I dont like too many nuts in my food, and the cinnamon adds a great flavor. Overall though, an outstanding recipe.