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From 'Cooking from Quilt Country: Hearty Recipes From Amish and Mennonite Kitches', by Marcia Adams.

This wonderfully moist carrot cake appears at every Amish gathering, including weddings, and at lots of Mennonite functions, too. The frosted cake freezes very well.

SPECIAL NOTE: I made this cake in loving memory of my father, Russell (June 14, 1946 - May 30, 2008) for what would have been his 62nd birthday today. Rest In Peace.


  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 1/4 cups vegetable oil
  • 2 cups granulated sugar
  • 1 tsp. vanilla extract
  • 4 eggs
  • 3 cups finely shredded carrots (3/4 lbs.)
  • 1 cup chopped pecans, medium fine
  • 1 8 oz. pkg. cream cheese, softened
  • 1/2 cup (1 stick) butter, softened (no substitutions)
  • 1 lb. confectioners' sugar
  • 1 tsp. vanilla extract
  • Speck of salt
  • 1/2 cup coarsely chopped pecans


  • For the cake:
  • Preheat oven to 325 F.
  • In a large mixer bowl, combine the flour and the next 4 ingredients.
  • In another large mixer bowl, combine the oil, sugar, and vanilla and blend; add the eggs, 1 at a time, and mix well.
  • Quickly mix in the carrots and the nuts; pour this over the flour mixture, and combine gently.
  • Pour batter into an oiled* 9 X 13-inch cake pan, and bake for approximately 45 to 55 minutes, or until top of cake springs back when lightly touched.
  • Let cool completely
  • For the cream cheese frosting:
  • In a large mixer bowl, whip cream cheese and butter until well blended.
  • Grandually add the confectioners' sugar, then the vanilla and salt; beat well.
  • Spread the cream cheese frosting on the cooled cake and sprinkle pecans over top.
  • NOTE: Because of the cream cheese in the frosting, the cake should be refrigerated, but the flavor will be better if you bring it to room temperature before serving.
  • *Instead of oiling the pan, I used a non-stick spray for baking.

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