Hello Fall, It’s time for Carrot Cake

We have to thank Julia Louis-Dreyfus and her high school friend, Kelly Baker for this perfect carrot cake. I think […]


We have to thank Julia Louis-Dreyfus and her high school friend, Kelly Baker for this perfect carrot cake. I think Julia submitted this recipe to Gourmet magazine – please don’t quote me because I am not 100% sure. I have been making this carrot cake for too long, everyone loves it and it’s perfect for any fall gathering. The cake itself is not too sweet, the frosting is very sweet, but what frosting isn’t? The combination of the not-too-sweet cake and the sweet frosting is perfection. I made the layers a week in advance, froze them, frosted them while frozen – it makes the whole frosting process a little bit neater. If you love carrot cake, this is as good as it gets (it’s even better the next day!) You will no longer be in search of the best carrot cake recipe, you found it!

Carrot Cake, makes one 8″ layer cake, serves 8-10

2 cups all purpose flour
2 cups granulated sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
4 large eggs, lightly beaten
1 1/2 cups vegetable oil
3 cups grated, peeled carrots (about 10) I use the bag of shredded carrots from the grocery store
1 8-oz can crushed pineapple, drained, optional
1/2 cup pecans, chopped, optional

1 stick (1/2 cup) unsalted butter, room temperature
8 oz cream cheese, room temperature
2 tsp vanilla extract
1 16 oz box confectioners sugar, sifted

To make the cake: Preheat over to 350˚F. Grease and flour three 8-inch round cake pans. Sift the dry ingredients into a large bowl. Add the eggs and vegetable oil and stir until blended. Fold in the carrots, pineapple and pecans, stirring until thoroughly blended. Pour one third of the batter into each pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 15 minutes, then remove from pans and let cool completely on wire racks.

To make the icing: Place butter and cream cheese in a large bowl. Using an electric mixer set at medium speed, cream the butter and cream cheese until light and fluffy. Add the vanilla. Reduce the speed to low and then gradually beat in the confectioners sugar until the mixture is smooth. Frost the cake!

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  1. Yes, it is indeed perfection! Thanks for your support, Lori!

  2. Lori Thompson

    I remember when this was first published in InStyle magazine! I made it for the first time shortly after publication. Perfection!

  3. Hi Marian! How did your carrot cake come out? I did reply directly to your email, but didn’t hear back from you. I hope it was a big success!

  4. Marian farner

    I’m making this today for my grandsons birthday, making it in rectangle dish, not done at 30 min. How long should I plan for this shape?

  5. Give me a day to find out and I will get back to you 🙂

  6. Definitely to all of the above!

  7. YUM!!! I’m definitely making this! is there a way to print the recipe from your website?? xo

  8. Debbie

    I never bake but I am going to try this. First because I hate raisins and love carrot cake but there are usually raisins in most recipes and second because it looks like an easy recipe to follow especially with your carrot tip and third cream cheese frosting is delish!