6 ratings

Carrot Cake


Carrot Cake

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

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  • 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


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.