Two slices of southern style carrot cake

Southern Style Carrot Cake

  • Author: Amy Duska
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This is the best carrot cake ever! It’s loaded with cinnamon and is topped with a cream cheese frosting, of course. It’s the perfect holiday dessert!



Carrot Cake

  • 2.5 cups (300 g) all purpose flour
  • 1.5 cups (340 g) granulated sugar
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 1.5 teaspoons baking soda
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup (284 ml) canola oil
  • 3 cups (150 g)  grated carrots
  • 1/2 cup (75 g) raisins
  • 1/2 cup (60 g) chopped pecans

Cream Cheese Frosting


Carrot Cake

  1. Preheat oven to 350°. Grease and flour three 9″ cake pans.
  2. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside.
  3. In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil.
  4. Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined. Stir in the carrots and raisins.
  5. Pour into the three 9″ cake pans and bake for 20-25 minutes.
  6. Remove from oven and let cool completely before frosting.
  7. Place a cake layer onto a serving platter or cake stand and spread a layer of cream cheese on top. Sprinkle with chopped nuts and continue with the next layer.
  8. Frost the outside of the carrot cake and sprinkle the top with chopped nuts and raisins for decoration.


  1. If you only have two cake pans, split the batter in half between them.
  2. The nuts and raisins are optional. Please feel free to omit them if you do not like these ingredients.


  • Serving Size: 1 slice
  • Calories: 783

Keywords: cake for holiday party, cake for special occasion