Jenny’s Famous Carrot Cake

I ate a piece of my sister’s carrot cake the other night and was reminded why like it so much. I consciously made the decision to eat the biggest piece and not worry about my pants being tight the rest of the week. It is after all my birthday week. Isaac makes fun of me because I declared it my birthday week instead of just celebrating one day.  I figure since I almost didn’t make it to thirty, I should go all out and celebrate the whole week long. Monday I had dinner with my family and we ate this carrot cake. The middle is moist and the perfect combination of sweet and subtle spice. The frosting is the smoothest cream cheese frosting you have ever tasted. I would say for Mother’s Day you should surprise your mom with flowers and a card, but I am pretty sure she would love you more if you made this cake for her!

Jenny’s Famous Carrot Cake 


3 cups flour
1 cup pecan halves
1 lb. large carrots
3 eggs
1/3 cup buttermilk-nonfat
1 tsp. vanilla
2 cups sugar
1 1/2 cup vegetable oil
3/4 tsp. ground ginger
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
For the Frosting:
2 pkg. cream cheese, at room temp
2 sticks butter, at room temp
4 to 6 cups powdered sugar
2 tsp. vanilla


1. Spread pecans on a baking sheet and toast at 375 for 7 minutes. Remove and let cool, then finely chop.
2. Reduce oven to 300. Grate carrotes finely-yields 2 1/2 cups.
3. Place carrots, eggs, buttermilk, vanilla, sugar, oil and ginger in a bowl. Mix until well combined. In a separate bowl mix flour, baking powder, baking soda, salt, and cinnamon. Fold flour mixture into carrot mixture. Fold in nuts. Butter and flour 3 9-inch cake pans and divide mix between the three. Bake 30 to 40 minutes. Let cool 15 minutes then transfer to wire rack.
4. In a mixer, combine the cream cheese and butter until well combined. Slowly add the powdered sugar until you reach the desired consistency. Add vanilla. Frost then chill 3 to 4 hours.

Moist carrot cake with smooth cream cheese frosting-the ultimate indulgence.

Moist carrot cake with smooth cream cheese frosting-the ultimate indulgence.

Words don't do this cake justice-you must try it for yourself!

Words don’t do this cake justice-you must try it for yourself! My sister used 2 9 inch cake pans for this cake and it works fine too if you don’t have three pans. 


Bueller? Bueller? Anyone?

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  47. Strider Reply

    Looks so so so good.

    • katie Reply

      it is! We will have to have her make it again for you guys sometime.