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Slice of moist Paula Deen carrot cake topped with creamy frosting and chopped walnuts on a plate.

Paula Deen Carrot Cake

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This delicious Southern carrot cake is a crowd favorite, packed with moisture from crushed pineapple and grated carrots, topped with creamy, tangy cream cheese frosting. It’s the perfect dessert for any occasion, offering a rich flavor and satisfying texture that will leave everyone asking for the recipe.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: cake, Dessert
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple drained
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts optional
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • 9-inch cake pans (2)
  • Electric mixer (or hand mixer)
  • Whisk
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. Combine wet ingredients: In a separate bowl, beat eggs, sugar, oil, and vanilla extract.
  4. Add carrots and pineapple: Stir in grated carrots and pineapple into the wet ingredients.
  5. Combine wet and dry ingredients: Add the dry ingredients into the wet mixture and stir until just combined.
  6. Pour and bake: Divide the batter evenly between the pans and bake for 30-35 minutes.
  7. Cool: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Make frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
  9. Frost cake: Once cooled, spread frosting on top of the first layer, place the second layer on top, and frost the entire cake.

Nutrition

Calories: 450kcal

Notes

  • Storage: Store the cake in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze the cake (without frosting) for up to 3 months for later use. Frost after thawing.

 

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