Carrot Cake

filed under: Cakes on March 26, 2012

We’ve got a little business to do today.  I have lots of fun things to share!

1. I made a cake.  A carrot cake.  And it’s wonderful.


Carrot Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

We’ve got a little business to do today. I have lots of fun things to share!

1. I made a cake. A carrot cake. And its wonderful.

Course: Dessert
Cuisine: American
Keyword: Carrot Cake
Servings: 24 servings
Author: Amanda Rettke
  • 2 tsp. McCormick® Pure Vanilla Extract
  • 3 c shredded carrots
  • 1 c chopped pecans
  • 1 can 8 ounces crushed pineapple, undrained
Cream Cheese Frosting:
  • 1 pkg 8 ounces cream cheese, softened
  • 1/2 c 1 stick butter, softened
  • 1 tsp. McCormick® Pure Vanilla Extract
  • 4 eggs
  • 2 c sugar
  • 2 c flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. McCormick® Cinnamon Ground
  • 1/2 tsp. McCormick® Nutmeg Ground
  • 1 c oil
  • 1 box 16 ounces confectioners' sugar
  1. Preheat oven to 350°F. Mix flour, soda, salt and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13x9-inch baking pan.

  2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
  3. For the Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners' sugar, beating well after each addition.

  4. Frost cooled cake with Cream Cheese Frosting.



Recipe below.

2. I get to share with you a great pinboard by McCormick!

Here is an example of my McCormick Pin-Spiration board.  Please let me know if you make one, I would love to see it and love to follow you on Pinterest!

McCormick would love if you joined in on this fun Spring Pin-spiration event! You will be entered to win one of 25 spring baking kits, and 10 winners will also have their original photos posted on the Look Book!


3. We are going to be dying eggs around here.  Are you?  I wanted to share a couple tips that make egg dying a more enjoyable experience for everyone!

  • Be organized!  Prepare your egg dying space well.  Place newspaper on your table and cover with a couple layers.  Set out as many cups as you need for the colors you have selected.  Have extra water and napkins on hand!
  • Decide how you want to decorate.  If you want to try tie dye eggs plan ahead what colors will work together.  If you want to create designs, get rubber bands and stickers ahead of time.
  • Start getting ready now. Do a little research!  I found this board on Pinterest and cant wait to see if we can replicate some of those beautiful eggs!

Have a happy Easter!

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  • Vanita says:

    I love making carrot cupcakes and a cake rabbit or lamb with nuts.

  • Marie M.C. says:

    I make Cheese Cake — flavored with Meyer lemons. Soooo good. Sometimes Carrot Cake. I saw someone say she makes pastel colored Macaroons (or is it Macrons?) — the ones with coconut and egg whites. Got to try that.

  • Kristina Hampton says:

    I always make either Pineapple Upside down cake or Spice cake. My family loves both so we tend to alternate. This year is a pineapple year, MY favorite!! This year I found a pineapple buttercream recipe I’m thinking of using in a 2 layer pineapple upside down, YUMMY!

  • diamondgirl28 says:

    Strawberry Shortcakes. (I like to make the biscuits with cinnamon. Yum!)

  • LauraL says:

    any type of cake in a mold shaped like a lamb! we usually make it for easter! And I love carrot cake, so I may make this in the mold!

  • Nancy says:

    I found a recipe for German Chocolate cupcakes with a chocolate ganache I want to try.

  • Beth W. says:

    Definitely anything lemon!

  • Sophie says:

    I always make a flourless chocolate torte with raspberry sauce for Passover.

  • Robyn | Add a Pinch says:

    I need a piece of this carrot cake. I really, really do!

  • caroline says:

    Chocolate cupcakes with frosting tinted with spring colors. Make some for an office b’day last week.

  • SeriousCakes says:

    Yummy yummy! I made this cake and frosting this weekend and it was a huge hit! Got so many compliments, it’s going into my recipe box.

  • Alicia says:

    Is this recipe SR flour or AP flour?


    • Amanda says:

      Regular all purpose flour. 🙂

  • Waheeda Safi says:

    Season Greetings To All.

    I am thankful for this able to be here alive and breathing as well as alowing me to have my family and friends. Thankful everyday for them.

    Merry Christmas to you and your family may it be a blessed one.

  • Ravi says:

    I really love carrot cake. And you have made it with cream cheese icing, it’s really going to be awesome in taste.You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me. thanks for sharing it here on this site.

  • jewel cooke says:

    I would like to join your online extra that you charge 4.99 a month for /
    except i dont have the icloud! please help me do that.

  • Suzanne kolko says:

    I want to make this cake tonight but I can’t find how much flour etc. is it the same as the cupcake recipe. Maybe I’m missing it somewhere.
    Thank you. Love your recipes