Go Back
Grandma's Southern Carrot Cake Recipe with Pecans and Cream Cheese Frosting

Grandma's Southern Carrot Cake Recipe

A moist Southern carrot cake filled with fresh grated carrots, crushed pineapple, pecans, and optional coconut or raisins, finished with classic cream-cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg, optional
  • 4 Large eggs, room temperature
  • 1 1/4 cups Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 3 cups Finely grated carrots
  • 1 8-ounce can Crushed pineapple, well drained
  • 1 cup Chopped pecans
  • 1/2 cup Sweetened shredded coconut, optional
  • 1/2 cup Raisins, optional
Cream-Cheese Frosting
  • 8 ounces Full-fat cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 4 cups Powdered sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt
  • 1-2 tablespoons Milk or heavy cream, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease and flour a 9x13-inch pan, or grease and line two 9-inch round pans with parchment.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg in a medium bowl.
  3. In a separate large bowl, whisk the eggs, sugar, oil, and vanilla until smooth. Add the dry mixture and stir just until combined.
  4. Fold in the grated carrots, drained pineapple, pecans, and optional coconut or raisins without overmixing.
  5. Spread the batter evenly in the prepared pan. Bake a 9x13-inch cake for 35–45 minutes, or bake round layers for 25–32 minutes.
  6. Cool the cake completely before frosting. For round layers, cool them in the pans for about 10 minutes before turning them onto wire racks.
  7. Beat the softened cream cheese and butter until smooth. Beat in vanilla and salt, then gradually add the sifted powdered sugar; add milk or cream only if the frosting is too thick.
  8. Frost the cooled cake and refrigerate it for 30–60 minutes before slicing for cleaner portions.

Notes

Use freshly grated fine or medium-fine carrots, drain the pineapple thoroughly, and toast the pecans at 350°F for 8–10 minutes before cooling and chopping. Store the frosted cake covered in the refrigerator.