Carrot Cake

Carrot Cake
Harrison Keevil


  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 tablespoon cinnamon
  • 1 cup brown sugar
  • 4 large eggs
  • 1 ¼ cups vegetable oil
  • 1 pound grated carrots
  • 1 cup crushed pecans

Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, Va., used this recipe, along with pound cake, when making his own wedding cake.

Click here to see Should I Make My Own Wedding Cake?


Preheat oven to 375 degrees.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Whisk well to combine. In a mixer, combine the brown sugar and 1 egg. Mix well on medium and continue to add eggs, beating well after each addition, until the mixture is homogenous. Add in the oil and mix well.

In ¼-cup increments, add in flour mixture to egg mixture, stirring after each addition and continuing until all the flour has been added. Fold in the carrots and nuts.

Pour into 2 greased, parchment-lined 9-inch-round cake pans. Bake for about 45 minutes, or until a tester inserted in the middle comes out clean and the edges begin to pull away from the sides of the pan.


Calories per serving:

536 calories

Dietary restrictions:

Kidney Friendly, Vegetarian, Dairy Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 378g 581%
  • Carbs 722g 241%
  • Saturated 32g 158%
  • Fiber 36g 143%
  • Trans 2g
  • Sugars 441g
  • Monounsaturated 251g
  • Polyunsaturated 76g
  • Protein 72g 144%
  • Cholesterol 744mg 248%
  • Sodium 2,580mg 107%
  • Calcium 987mg 99%
  • Magnesium 305mg 76%
  • Potassium 2,839mg 81%
  • Iron 25mg 139%
  • Zinc 11mg 73%
  • Phosphorus 1,664mg 238%
  • Vitamin A 4,112µg 457%
  • Vitamin C 28mg 47%
  • Thiamin (B1) 4mg 237%
  • Riboflavin (B2) 3mg 171%
  • Niacin (B3) 25mg 123%
  • Vitamin B6 1mg 72%
  • Folic Acid (B9) 779µg 195%
  • Vitamin B12 2µg 30%
  • Vitamin D 4µg 1%
  • Vitamin E 68mg 338%
  • Vitamin K 68µg 85%
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