The Paula Deen carrot cake recipe is a classic Southern-style dessert made with freshly grated carrots, cinnamon, a tender oil-based cake, and rich cream cheese frosting. It is inspired by Grandma Hiers’ Southern Carrot Cake, a family recipe shared by Paula Deen.
What makes this cake appealing is its simple preparation and moist texture. You do not need complicated decorating techniques or unusual ingredients. The cake layers are gently spiced, while the tangy frosting balances the sweetness.
This recipe is a lovely choice for Easter, birthdays, holidays, potlucks, or a weekend dessert. Below, you will find the ingredients, clear baking instructions, frosting tips, and common mistakes to avoid.
What Makes Paula Deen’s Carrot Cake Special?
Paula Deen’s version follows a traditional Southern approach: grated carrots provide moisture, cinnamon adds warmth, and vegetable oil helps keep the crumb tender. The cream cheese frosting gives the cake its familiar sweet-and-tangy finish.
The recipe is associated with Paula Deen’s grandmother, Grandma Hiers, and is published on Paula Deen’s official website as Grandma Hiers’ Southern Carrot Cake. The original version includes optional pecans in the cake and frosting.
Ingredients for Paula Deen Carrot Cake
The ingredients are divided between the cake and the cream cheese frosting. Measure everything before you start so you can prepare the batter without unnecessary pauses.
For the carrot cake
- All-purpose flour: Forms the structure of the cake. Measure it carefully to avoid a heavy crumb.
- Granulated sugar: Sweetens the batter and contributes to its soft texture.
- Baking soda: Helps the cake rise.
- Ground cinnamon: Adds the warm spice flavor commonly associated with carrot cake.
- Salt: Balances the sweetness and brings out the other flavors.
- Eggs: Help bind the ingredients and provide structure.
- Vegetable oil: Adds moisture and keeps the cake tender.
- Fresh carrots: Finely grate them so they distribute evenly through the batter.
- Chopped pecans (optional): Add crunch and a nutty flavor. Reserve some for the frosting if desired.
For the cream cheese frosting
- Cream cheese: Provides the signature tangy flavor and creamy consistency.
- Butter: Adds richness and helps create a smooth frosting.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla extract: Adds a rounded, sweet aroma.
- Chopped pecans (optional): Can be folded into the frosting or sprinkled over the finished cake.
The official recipe uses two cups of flour, two cups of sugar, two teaspoons each of baking soda and cinnamon, four eggs, one and a half cups of vegetable oil, and three cups of grated carrots. Its frosting uses cream cheese, butter, powdered sugar, vanilla, and optional pecans. Refer to the official ingredient list when following Paula Deen’s original quantities.
How to Make Paula Deen Carrot Cake
Prepare the pans and oven
Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, then line their bottoms with parchment paper. This helps the layers release cleanly after baking.
Combine the dry ingredients
In a large bowl, mix the flour, granulated sugar, baking soda, cinnamon, and salt until evenly distributed. Breaking up any lumps now helps the batter mix more consistently.
Add the eggs and oil
Add the eggs and vegetable oil to the dry mixture. Blend with a hand mixer until the ingredients are combined. Avoid prolonged mixing once the batter comes together.
Fold in the carrots and pecans
Stir in the grated carrots. If you want a nutty texture, add some chopped pecans to the batter and reserve the rest for the frosting. The nuts are optional, so the cake can be made without them.
Fill the cake pans
Divide the batter evenly between the prepared pans. Even layers bake more consistently and are easier to stack when you assemble the cake.
Bake until the centers are done
Bake at 350°F, checking the layers as they approach doneness. Paula Deen’s published instructions say approximately 40 minutes. Oven performance and pan differences can affect the timing, so look for a set center and a toothpick that comes out without wet batter.
Cool the cake completely
Let the layers rest in their pans for about five minutes, then carefully remove them and allow them to cool completely before frosting. Warm cake can soften the frosting and cause it to slide.
Make the cream cheese frosting
Beat the softened cream cheese, softened butter, vanilla, and powdered sugar until smooth and fluffy. Stir in some of the chopped pecans if you are using them.
Frost and assemble the layers
Place one completely cooled layer on a serving plate and spread frosting over it. Add the remaining layers, then frost the top and sides. Finish with extra pecans if desired.
Paula Deen Carrot Cake Recipe
Ingredients
Equipment
Method
- Prepare the Oven and Pans: Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
- Mix the Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking soda, cinnamon, and salt.
- Add the Wet Ingredients: Add the eggs and vegetable oil. Mix until the batter comes together without overmixing.
- Fold in the Carrots: Stir in the finely grated carrots and optional chopped pecans until evenly distributed.
- Divide the Batter: Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake the Cake Layers: Bake for approximately 40 minutes, checking for doneness with a toothpick. It should come out without wet batter.
- Cool Completely: Let the cakes rest in their pans for about 5 minutes, then remove them carefully and cool completely on wire racks.
- Prepare the Frosting: Beat the softened cream cheese and butter until smooth. Add the vanilla extract and gradually mix in the powdered sugar until creamy.
- Assemble the Cake: Place one cooled cake layer on a serving plate and spread frosting over it. Repeat with the remaining layers.
- Frost and Decorate: Cover the top and sides with the remaining frosting. Sprinkle chopped pecans over the cake if desired.
- Slice and Serve: Refrigerate the frosted cake until ready to serve. For the best texture, let each slice sit briefly at room temperature before eating.
Notes
- Grate the Carrots Finely: Fine shreds blend more evenly into the cake and help create a tender texture.
- Measure the Flour Carefully: Too much flour can make the cake dense.
- Cool Before Frosting: Warm layers can soften the cream cheese frosting and cause it to slide.
- Pecans Are Optional: Leave them out if you prefer a smoother cake or frosting.
- Refrigerate Leftovers: Store the cream cheese-frosted cake in a covered container in the refrigerator.
Tips for a Moist, Tender Carrot Cake
Small details can make a noticeable difference in the finished cake.
- Grate fresh carrots: Freshly grated carrots blend into the batter and contribute moisture. Avoid using large, thick shreds that may remain firm after baking.
- Measure the flour accurately: Too much flour can make the cake dense. Fluff the flour first, spoon it into the measuring cup, and level the top.
- Use room-temperature eggs: They generally combine more evenly with the other ingredients.
- Do not overmix: Mix until the ingredients are incorporated rather than beating the batter for an extended period.
- Check each layer: Start checking near the expected baking time, but use the cake’s appearance and a toothpick test rather than relying on the clock alone.
- Cool before frosting: Let the layers reach room temperature so the cream cheese frosting holds its shape.
- Soften the frosting ingredients: Room-temperature cream cheese and butter are easier to beat into a smooth mixture.
Common Carrot Cake Mistakes to Avoid
| Mistake | Why it causes trouble | How to avoid it |
|---|---|---|
| Adding too much flour | The cake may turn out dense or dry. | Measure carefully and level the cup. |
| Using large carrot shreds | Carrots may remain noticeable and unevenly distributed. | Grate carrots finely. |
| Overmixing the batter | The cake can develop a tougher texture. | Mix only until combined. |
| Removing the cake too early | The center may collapse or remain underbaked. | Check the center with a toothpick. |
| Frosting warm layers | The frosting can melt or slide off. | Cool the layers completely. |
| Using cold cream cheese | Frosting may contain lumps. | Allow cream cheese and butter to soften before mixing. |
What Is the Difference Between Grandma Hiers Carrot Cake and Other Carrot Cakes?
The phrase Grandma Hiers carrot cake refers to the Southern-style recipe associated with Paula Deen’s grandmother. It uses a straightforward oil-based batter with carrots and cinnamon, finished with cream cheese frosting.
Other carrot cake recipes may add crushed pineapple, raisins, coconut, ginger, or different spices. Those additions can change the flavor and moisture level, so they should not be treated as part of the original recipe unless specifically listed.
The Paula Deen recipe also differs from her separate Sweet Baby Jack Carrot Cake, which uses strained carrot baby food rather than freshly grated carrots. If you want the traditional grated-carrot style, Grandma Hiers’ version is the closer match.
How to Store Carrot Cake
Because cream cheese frosting is perishable, store the finished cake in a covered container in the refrigerator. For the best texture, let individual slices sit briefly at room temperature before serving.
- Refrigerator: Keep the frosted cake covered and refrigerated. For best quality, enjoy it within about three to four days.
- Freezing unfrosted layers: Wrap completely cooled layers tightly and freeze for up to two to three months.
- Freezing frosted cake: Freeze slices or portions until firm, then wrap them well to protect against freezer odors and drying.
- Thawing: Thaw frozen layers in the refrigerator, then frost once fully thawed. Thaw frosted portions in the refrigerator as well.
Avoid leaving cream cheese-frosted cake at room temperature for extended periods. If serving it at a gathering, refrigerate leftovers promptly.
How to Serve Paula Deen Carrot Cake
This cake is rich enough to serve on its own, but a few simple touches make it suitable for different occasions.
- For Easter: Add a light sprinkle of chopped pecans or decorate the top with small carrot-shaped decorations.
- For birthdays: Stack the layers neatly and spread frosting evenly around the sides.
- For a holiday dessert table: Serve small slices alongside fruit, cookies, or other cakes.
- With coffee or tea: The cinnamon and cream cheese frosting pair nicely with an unsweetened hot drink.
For clean slices, use a sharp knife and wipe the blade between cuts. This keeps the frosting from smearing across the layers.
Frequently Asked Questions
What is Paula Deen’s most famous recipe?
Paula Deen is known for many Southern comfort-food recipes, including her Gooey Butter Cake, fried chicken, and rich desserts. Her best-known dish can vary by audience.
What is the absolute best carrot cake recipe?
The best carrot cake depends on your taste, but a moist carrot-filled cake with cinnamon and tangy cream cheese frosting is a popular classic for celebrations.
How do you make carrot cake like Jamie Oliver?
Jamie Oliver has his own carrot cake recipes, which may use different ingredients and methods. Follow the specific recipe you choose rather than combining instructions from different versions.
Who makes the best carrot cake in the world?
There is no universally agreed winner. The best carrot cake depends on personal preference, including sweetness, spice level, texture, frosting, and whether you like nuts.
Can I make Grandma Hiers carrot cake without pecans?
Yes. Pecans are optional in this recipe. Leave them out of both the batter and frosting if you prefer a smoother texture or need a nut-free version.
Why is my carrot cake dry?
Carrot cake can turn dry if too much flour is added or the layers bake too long. Measure carefully and check doneness before extending baking time.
Should carrots be peeled before grating?
Peeling is recommended for a clean texture, especially when the carrots have rough skin. Wash them thoroughly, trim the ends, and grate finely before adding them.
Does carrot cake need to be refrigerated?
Carrot cake topped with cream cheese frosting should be refrigerated because the frosting is perishable. Keep it covered and bring slices briefly toward room temperature before serving.
Final Thoughts
This Paula Deen carrot cake recipe brings together the familiar flavors of a Southern homemade dessert: cinnamon, freshly grated carrots, tender cake layers, and creamy frosting. Take time to cool the layers completely and prepare a smooth frosting for the best-looking slices. Whether you serve it for a holiday, birthday, or family dinner, Grandma Hiers’ style carrot cake is a classic worth adding to your dessert collection.