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jack stack carrot cake recipe

jack stack carrot cake recipe

Jack Stack Mom's Carrot Cake has a base of rich cream cheese icing over moist, sweet and spicy cake.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Cake
Cuisine American
Servings 4 Servings
Calories 213 kcal

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated carrots about 4-5 medium carrots
  • 1 cup chopped pecans

For the Frosting:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup chopped pecans

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes.
  • Gradually beat in the oil until well combined.
  • Stir in the dry ingredients until just combined.
  • Fold in the grated carrots and chopped pecans.
  • Divide the batter evenly between the prepared pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for 5-10 minutes before transferring them to wire racks to cool completely.
  • To make the frosting, beat the cream cheese, butter, and vanilla extract together until smooth and creamy.
  • Gradually beat in the powdered sugar until well combined.
  • Stir in the chopped pecans.
  • Place one cake layer on a cake plate or stand. Spread a generous layer of frosting over the top.
  • Place the second cake layer on top. Spread frosting over the top and sides of the cake, smoothing it out with a spatula.
  • Garnish with additional chopped pecans, if desired.
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