Howard L. Puckett
Yield
Makes 12 servings

How to Make It

Step 1

Combine flour and next 3 ingredients in a bowl; set aside.

Step 2

Beat sugar and oil in a large bowl at medium speed with an electric mixer until combined. Add eggs, one at a time, beating just until yellow disappears. Gradually add flour mixture, beating just until combined. Stir in carrots, pecans, and vanilla.

Step 3

Pour batter evenly into 3 greased and floured 9-inch round cake pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

Step 4

Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill at least 1 hour before serving.

Ratings & Reviews

coastal living Honey's Carrot Cake

sheltiemom1111
September 01, 2016
I made this carrot cake years ago and loved it. Very moist. Will try again, I made it from the Coastal Living issue I had. It's been awhile.

sheltiemom1111's Review

yvonne
November 14, 2010
This cake has very good flavor but it was a bit oily for my taste. 1 1/2 cups of oil is a lot of oil.....wonder if the recipe will work with less?

strbery585's Review

strbery585
November 13, 2010
This is the best carrot cake I've ever had. It's super moist and so good. I do make slight changes, I use only 1 1/2 cups of pecans and add 2 tsps of cinnamon. I dont like too many nuts in my food, and the cinnamon adds a great flavor. Overall though, an outstanding recipe.