Carrot Cake

Carrot Cake
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Calories 525 cals
Total Fat 23 g
Cholesterol 57 mg
Dietary Fiber 2 g
Sodium 261 mg
Protein 4 g
Total Carbohydrate 76 g

Prep Time: 30 Minutes

Time to Table: 2 Hours 15 Minutes

Serves: 16


  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 1/4 cups Daisy Sour Cream
  • 3 teaspoons vanilla
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups shredded carrots
  • 1 cup chopped pecans
  • 4 1/2 cups powdered sugar
  • 1/3 cup butter, softened


Heat the oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. In large bowl, beat the sugar, oil and eggs until creamy. Add ¾ cup sour cream and 2 teaspoons vanilla; beat until well-mixed. Add flour, baking soda, cinnamon, salt, and nutmeg. Beat on low speed until mixed. Beat on medium speed for 1 minute. Stir in the carrots and nuts. Pour the batter evenly into the pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in the pans for 10 minutes. Remove the cakes from pans onto cooling racks; cool completely, about 1 hour. In a medium bowl, combine powdered sugar, 1/3 cup softened butter, 1/2 cup sour cream, and 1 teaspoon vanilla; beat on low speed until mixed. Beat on medium speed until smooth and creamy. Place 1 cake layer, rounded side down, on a serving plate. Tuck strips of waxed paper under bottom edge of cake all around cake. Spread about 1/2 cup frosting over cake. Place second layer over frosting, rounded side up. Repeat with third layer. Frost the sides and top of the cake. Remove the strips of waxed paper. Store covered in refrigerator.


Average Rating:
4.92857142857143 out of 0 5
chicola 04/29/2017

It looks delicious, I'll try to bake it. Love carrot cake

bfees2 12/15/2016

My household loves carrot cake. I decided to try this recipe out. Let me say that is is absolutely delicious. The creamy frosting is probably my favorite part. The cake was moist and fluffy. This will definitely be a recipe that will be used over and over again!

JDors 12/12/2016

I received a free sample of Daisy Sour cream through influenster and then I found this recipe for carrot cake. I have always been intimidated by all the ingredients, but this wasn't difficult at all. In fact, it was easy and it turned out delicious. Even my non-vegetable eating son liked it. I added a bit of pineapple to it because I really love pineapples. I will definitely make this one again.

Annjvh 12/08/2016

This is the best carrot cake I have ever tastes. It is so moist and delicious. Thank you to Influenster for allowing me to try the sour cream for free used in the making of this.

charismaticcait 11/27/2016

I loooove carrot cake, and this recipe did not disappoint! Super moist and flavorful. I recieved a Daisy Sour Cream Squeeze complimentary of Influenster and Daisy to review, and it made things so much easier to just squeeze the sour cream into the measuring cups, instead of scooping it out of a tub and making a mess!

RissaRenne 11/15/2016

Great recipe I absolutely love it I did try this because I got free butter coupon and this turned out wonderful I'll be making it for Thanksgiving

Dezfluenster 11/13/2016

I tested Daisy squeeze Sour Cream courtesy of Daisy and Influenster for review purposes but I have been using Daisy forever. I love my sour cream more than any other foods. This cake was the best recipe also. So yummy.

Hauvemeg 11/09/2016

Just made this carrot cake and it looks and tastes absolutely amazing. Thanks daisy for letting me try your sour cream for free on Influenster

lorinest 11/07/2016

Very yummy carrot cake.. I baked it and enjoyed it without the frosting. It was delicious. Please send me the recipe for the custard cake. Cheers, Antoinette.

Betty 03/22/2016

I like pineapple in my carrot cake, so would i just add drained pineapple would that be ok

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