Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 15 serving(s)
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon cinnamon; 2 1/2 teaspoons baking powder; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/4 teaspoon ginger; 1/8 teaspoon clove; 4 large eggs; 1/2 cup brown sugar; 1/2 cup white sugar; 1/4 cup canola oil; 1 (300 ml) can eagle brand sweetened condensed milk; 3 cups carrots, finely grated; 1 cup pecans, chopped; 2 (250 g) packages cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups confectioner's sugar; 1 teaspoon vanilla; 1 cup pecan halves

Submitted by Chef mariajane

"Rich, moist and full of flavor, this is a carrot cake recipe you can turn to time and time again. What's the secret?? Eagle brand sweetened condensed milk, fragrant spices and pretty flecks of grated carrots flavor the cake while a tangy cream cheese frosting provides the finishing touch."

Download

Ready In:: 1hr 5mins
Ingredients:: 19
Serves:: 15

ingredients

DRY INGREDIENTS
2 ¹⁄₂ cups all-purpose flour
1 tablespoon cinnamon
2 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ginger
¹⁄₈ teaspoon clove
WET BATTER INGREDIENTS
4 large eggs
¹⁄₂ cup brown sugar
¹⁄₂ cup white sugar
¹⁄₄ cup canola oil
1 (300 ml) can eagle brand sweetened condensed milk
ADDITIONS
3 cups carrots, finely grated
1 cup pecans, chopped
ICING
2 (250 g) packages cream cheese, softened
¹⁄₄ cup unsalted butter, softened
2 cups confectioner's sugar
1 teaspoon vanilla
GARNISH
1 cup pecan halves

directions

DRY INGREDIENTS: Sift dry ingredients together.
WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

View Full Profile