Paula Deen Carrot Cake (Easy Recipe)

This Paula Deen carrot cake recipe makes a moist and flavorful cake filled and covered with decadent cream cheese frosting.

And it’s so insanely good, it has the power to convert all carrot cake haters!

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I’ve always loved moist carrot cake .

From the sweet, lightly spiced taste to the fun texture and tangy frosting, it’s a dessert dream.

And no, it doesn’t taste like carrots at all.

So you can serve this Paula Deen carrot cake recipe on any occasion. That includes birthdays, anniversaries, and rainy weekends at home.

Paula Deen’s Carrot Cake

Paula Deen has so many incredible recipes.

Some of my faves include:

Paula Deen Pecan Pie
Pineapple Casserole
Crab Cakes
Pimento Cheese Dip

But when I need an impressive dessert, this carrot cake has my heart.

Unlike some recipes that include pineapple, this is pure carrot. So while it’s sweet, you don’t get that fruity undertone.

Don’t get me wrong, I love pineapples! But I find they distract from the carrot and pecans.

So if you’ve only ever had carrot cake with pineapples (and maybe didn’t love it), I highly recommend trying this recipe. I think you’ll love it.

Ingredients

For the Cake

All-Purpose Flour – The base of the cake that gives it structure. All-purpose is fine here, no need to get cake flour. Sift the flour, along with the other dry ingredients, to create a smooth batter.
Granulated Sugar – For sweetness. Paula Deen’s uses granulated sugar, but you can also use a mix of granulated and brown for extra moisture and flavor.
Baking Soda – The leavening agent that makes the cakes rise. Be sure your baking soda is still active by stirring a teaspoon of it with a little bit of vinegar. It should start to fizz upon contact.
Ground Cinnamon – This warming fall spice gives this cake such a comforting flavor.
Salt – To enhance the flavors of the cake.
Eggs – For binding the ingredients together. They also help make the cakes rise, and add richness, too.
Vegetable Oil – While other cakes call for butter, carrots cakes require oil. It’s essential to make the cakes wonderfully tender and moist. Don’t use too much, though, or your cake will be greasy.
Grated Carrots – It isn’t called carrot cake for nothing! Shred the carrots yourself as pre-shredded ones are hard and dry.
Chopped Pecans – For extra flavor and crunch.

For the Frosting

Cream Cheese – Use blocked cream cheese, not cream cheese spread. Also, be sure it’s at room temperature, or your frosting will be lumpy.
Butter – Use salted butter as this frosting contains a lot of sugar. The salt in the butter will balance out the sweetness.
Powdered Sugar – It’s what gives the frosting a stiff, pipe-able consistency. If your frosting ends up too sweet, add a splash of lemon juice to contrast it.
Vanilla – A flavor enhancer
Pecans – For a nice textural variety.

A Slice of Carrot Cake with Nuts in a Plate - 6

Tips for Making a Moist Carrot Cake

Use room temperature ingredients , particularly the eggs, butter, and cream cheese. They’ll blend much easier with the rest of the ingredients.
Measure the flour accurately. Using more flour will make it too dense and dry, while using less might make the cake fall apart. Use a kitchen scale or the spoon-and-level method.
Grease the cake pans well. Grease AND line the pans with parchment paper for the easiest cake release.
Moisture Trick. Reduce the oil to 1 1/4 cup and use 1 cup each granulated and brown sugar. Or add 1 cup crushed pineapple (drained)! To use 1 cup of applesauce, reduce the oil to 1 cup.
Optional Nuts. Add pecans or walnuts for texture and flavor. Toast them at 350°F for 6-8 minutes and coat them in flour to prevent sinking.
Shred the carrots at home. Pre-shredded carrots are tough and dry! Use a box grater or, if you want to make things easier, use the food processor. Be sure to peel the carrots first.
Frosting Tip. If frosting is runny, add more powdered sugar and chill. Also, refrigerate the cake before serving to firm up frosting even more.
Extra Flavors. Add craisins, coconut, or chocolate chips for variety. Experiment with nutmeg, cardamom, allspice.
Advance Prep. The batter and frosting can be made a day ahead and kept in the fridge.

How to Store the Carrot Cake

Because this carrot cake has frosting, don’t leave it on the counter for over a day, especially if it’s warm where you’re from.

Instead, place the cake in an air-tight container and refrigerate for up to 3 to 4 days.

You can also freeze the cake for up to 2 months, as long as you don’t frost it yet.

Cover each cake with plastic wrap and foil. Let it come to room temperature before frosting it.

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