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Jane Lang Ferguson’S Carrot Cake – Country Living

Jane Lang Ferguson's Carrot Cake - Country Living recipe image
This classic carrot cake is a comforting dessert featuring a tender crumb packed with grated carrots and warm spices like cinnamon. The moist batter is balanced by a rich, tangy cream cheese frosting that adds a creamy contrast to the dense cake layers. Topped with crunchy pecans, it offers a delightful texture in every bite. Perfect for birthdays, holidays, or weekend brunches, this recipe brings home-style warmth to any occasion. It&# 226;ÂÂs simple to make with pantry staples, resulting in a nostalgic treat that satisfies sweet cravings without being overly heavy. A timeless favorite for family gatherings and special celebrations.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1075.9
Dietary: Vegetarian
Description
This classic carrot cake is a comforting dessert featuring a tender crumb packed with grated carrots and warm spices like cinnamon. The moist batter is balanced by a rich, tangy cream cheese frosting that adds a creamy contrast to the dense cake layers. Topped with crunchy pecans, it offers a delightful texture in every bite. Perfect for birthdays, holidays, or weekend brunches, this recipe brings home-style warmth to any occasion. It&# 226;ÂÂs simple to make with pantry staples, resulting in a nostalgic treat that satisfies sweet cravings without being overly heavy. A timeless favorite for family gatherings and special celebrations.
Ingredients
  • 4 Large Eggs
  • 2 teaspoon Ground cinnamon
  • 2 cup Sugar
  • 1 1/2 teaspoon Baking soda
  • 1 cup Vegetable oil
  • 3 cup Loosely packed grated carrots
  • 1 teaspoon Vanilla extract
  • 2 cup Unsifted self-rising all-purpose flour
  • 1 cup Whole pecan halves
  • 1/2 cup Butter, softened
  • 8 ounce Cream cheese, softened
  • 16 ounce Confectioners' sugar
Directions
  1. 1
    Heat oven to 350ðF (177ðC).
  2. 2
    Grease and flour two 9-inch-round cake pans.
  3. 3
    In large bowl, beat eggs, sugar, oil, and vanilla until combined.
  4. 4
    Add flour, cinnamon, and baking soda; stir until batter is smooth.
  5. 5
    Gently fold in carrots.
  6. 6
    Spoon batter evenly into prepared pans.
  7. 7
    Bake cake layers 30 to 35 minutes or until centers spring back when gently pressed with fingertip.
  8. 8
    Cool cake layers in pans on wire racks 5 minutes.
  9. 9
    Remove from pans and cool completely on wire racks.
  10. 10
    In large bowl with electric mixer, beat butter and cream cheese until smooth.
  11. 11
    Slowly beat in confectioners' sugar until combined.
  12. 12
    Place one cake layer on serving plate and spread some frosting over top.
  13. 13
    Place other layer on top of frosting.
  14. 14
    Frost side and top of cake.
  15. 15
    Garnish with pecans.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1075.9kcal
% Daily Value *
Total Fat 65.5g101%
Saturated Fat 10.7g54%
Cholesterol 186.5mg63%
Sodium 63.6mg3%
Total Carbohydrate 120.7g41%
Dietary Fiber 0.0g0%
Sugars 120.6g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Refrigerate leftovers.

Be sure to use self-rising all-purpose flour, not self-rising cake flour, which will cause this cake to sink in the center.

If self-rising flour is unavailable, substitute 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt for the 2 cups self-rising flour.

Keywords: carrot cake, cream cheese frosting, spiced cake, baking, dessert, pecans, cinnamon, moist cake, layer cake, homemade, comfort food, vegetarian, birthday cake, holiday dessert, classic recipe, grated carrots, self-rising flour
Read it online: https://www.chefs-mate.com/recipe/jane-lang-fergusons-carrot-cake-country-living/