While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Carrot cake, spiced with cinnamon and nutmeg, is made especially delicious with a cream cheese frosting. Photo credit: Amanda Rettke from iambaker.net
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons McCormick® Cinnamon, Ground
1/2 teaspoon McCormick® Nutmeg, Ground
1 cup oil
2 cups granulated sugar
2 teaspoons McCormick® Pure Vanilla Extract
3 cups shredded carrots
1 cup chopped pecans
1 can (8 ounces) crushed pineapple, undrained
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 teaspoon McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar
Preheat oven to 350°F. For the Cake, mix flour, baking soda, salt, and spices in large bowl. Add remaining ingredients; mix well. Pour into greased and floured 13x9-inch baking pan.
Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
For the Vanilla Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners' sugar, beating well after each addition. Frost cooled cake with Vanilla Cream Cheese Frosting.
(Amount per serving)
This cake is so moist !!! I love McCormick Spices They Are The Best My Mother used Spices and now I do for the past 68 years !!!
Was this helpful?
Great moist cake! Family loved this!
needs ginger the soft chewy pieces