Pioneer Woman Carrot Cake Recipe

This moist spiced Pioneer Woman Carrot Cake is made with freshly grated carrots, ground cinnamon, and thick cream cheese frosting, ready in 1 hour and 10 minutes. Slathering the sweet, tangy frosting over the cooled cake layers brings the whole dessert together beautifully. I love baking this whenever I crave a comforting weekend treat.

Why This Classic Works

I used to think adding a full cup of oil to cake batter was too much. But the oil is exactly what keeps the crumb so incredibly soft for days without drying out.

My biggest mistake in the past was using pre-shredded bagged carrots instead of grating them fresh. Freshly grated carrots release just enough moisture to create a perfect texture without making the cake heavy or dense.

Pioneer Woman Carrot Cake Ingredients

• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 cups freshly grated carrots

For the Cream Cheese Frosting:

• 1/2 cup salted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
• 1 cup chopped pecans (optional)

How To Make Pioneer Woman Carrot Cake

1. Preheat and prep: Preheat the oven to 350°F and grease two 9-inch round cake pans.
2. Mix wet ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, and eggs until smooth and well combined.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Make the batter: Gradually stir the dry ingredients into the wet mixture until just combined, then fold in the grated carrots.
5. Bake the cakes: Divide the batter evenly between the prepared pans and bake for 40 to 50 minutes until a toothpick comes out clean.
6. Cool completely: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool fully.
7. Whip the frosting: Beat the softened butter and cream cheese together, then blend in the vanilla and powdered sugar until smooth.
8. Frost and assemble: Spread a thick layer of frosting between the cooled cake layers, then cover the top and sides, finishing with chopped pecans.

Recipe Tips

• Grate carrots freshly: Pre-bagged shredded carrots are too dry and will not provide the necessary moisture for the cake batter.
• Cool before frosting: If the cake layers are even slightly warm, the cream cheese frosting will melt and slide right off the sides.
• Measure flour properly: Spoon the flour into your measuring cup and level it off to avoid a dense, heavy cake.

What To Serve With Carrot Cake

Serve this sweet dessert with a hot cup of black coffee or unsweetened tea to balance the rich cream cheese frosting. It also pairs wonderfully with a scoop of vanilla bean ice cream on the side for a cozy after-dinner treat.

How To Store

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. You can also freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Let the refrigerated cake sit at room temperature for 15 minutes before serving.

FAQs

• Can I bake this in a 9×13 pan? Yes, you can bake the batter in a greased 9×13-inch baking dish. Bake at 350°F for about 45 to 50 minutes.
• Can I add raisins or pineapple? You can easily fold in a half cup of raisins or well-drained crushed pineapple along with the carrots if you prefer.
• Why did my cake sink in the middle? Opening the oven door too early or underbaking can cause the cake to sink. Always check for doneness with a toothpick before removing it from the oven.
• Do I have to refrigerate carrot cake? Yes, because of the dairy in the cream cheese frosting, it must be stored in the refrigerator to stay safe and fresh.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 420mg
• Total Carbohydrate: 80g
• Protein: 6g

Try More Recipes:

• Pioneer Woman Pie Crust Recipe
• Pioneer Woman Cookies
• Pioneer Woman Chocolate Cake Recipe