Miss Grace’s Carrot Cake

  • Yield 20 servings

A pecan filled and topped carrot cake, with cream cheese icing.

Family gatherings are a great time to bring out old family recipes. It seems that every clan has a favorite cake recipe that gets passed on to the next generation of bakers. Miss Grace's Carrot Cake is such a recipe. Her granddaughter, Kelsi McCool, a Columbus, Ga., newlywed, submitted the recipe in honor of her grandmother. "She recently passed away," McCool says. "It would have made her happy to know that her delicious carrot cake lives on. She baked it for so many celebrations and special family times. We all love it, and will continue her baking tradition."


1 3/4 cup sugar
4 eggs
1 1/4 cup cooking oil
3 cups grated carrots
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/2 cup pecans, chopped
12 ounces cream cheese
1 1/2 boxes powdered sugar
5 tablespoons margarine
1 1/2 cups chopped pecans


  1. Preheat oven to 350 degrees. Grease and flour three 8-inch, round cake pans. Cream together sugar, eggs and oil. Sift together dry ingredients in a separate bowl. Combine creamed mixture with dry ingredients and stir until blended. Gently stir in carrots and pecans until evenly distributed. Pour into pans and bake about 20 minutes, or until toothpick comes out clean from center. Cool before frosting.
  2. Frosting: Soften cream cheese and mix with margarine. Stir in powdered sugar and blend until creamy. Add pecans and frost.

Tips From Our Test Kitchen: For a spicy cake, add a teaspoon of ground cloves and powdered ginger. A dash of vanilla can be added to the frosting.

Recipe submitted by Kelsi McCool



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