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Paula Deen Carrot Cake Recipe

Paula Deen Carrot Cake Recipe

This Paula Deen carrot cake recipe features a moist, cinnamon-spiced cake made with freshly grated carrots and finished with rich cream cheese frosting. Inspired by Grandma Hiers’ Southern carrot cake, it is a delicious choice for birthdays, Easter, holidays, and family gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 4 large eggs
  • 1½ cups vegetable oil
  • 3 cups finely grated carrots
  • 1 cup chopped pecans optional
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 pound powdered sugar approximately 3½–4 cups
  • ½ cup chopped pecans optional, for mixing into or decorating the frosting

Equipment

  • Three 9-inch round cake pans
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Box grater or food processor with a grating attachment
  • Rubber spatula
  • Wire cooling racks
  • Offset spatula or cake frosting knife
  • Toothpick for checking doneness

Method
 

  1. 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.
  2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour, granulated sugar, baking soda, cinnamon, and salt.
  3. Add the Wet Ingredients: Add the eggs and vegetable oil. Mix until the batter comes together without overmixing.
  4. Fold in the Carrots: Stir in the finely grated carrots and optional chopped pecans until evenly distributed.
  5. Divide the Batter: Pour the batter evenly into the prepared cake pans and smooth the tops.
  6. Bake the Cake Layers: Bake for approximately 40 minutes, checking for doneness with a toothpick. It should come out without wet batter.
  7. Cool Completely: Let the cakes rest in their pans for about 5 minutes, then remove them carefully and cool completely on wire racks.
  8. 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.
  9. Assemble the Cake: Place one cooled cake layer on a serving plate and spread frosting over it. Repeat with the remaining layers.
  10. Frost and Decorate: Cover the top and sides with the remaining frosting. Sprinkle chopped pecans over the cake if desired.
  11. 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.