Carrot Cake With Pecans and Cream Cheese Frosting

Carrot Cake Bars with Pecans then get slathered with cream cheese frosting. Ummmmm, yes please! Bring on the carrots and add these to your baking list!

Carrot Cake


1 teaspoon ground cinnamon

3 cups finely shredded carrots (6 medium)

4 eggs

1 cup chopped pecans

1 Cream Cheese Frosting (see recipe below)


  1. Preheat oven to 350 and you’ll need an ungreased 10×15 baking pan.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs.  Add pecans and pour into the pan.
  3. Bake in a 350 degree F oven for 25 minutes or until a wooden toothpick comes out clean. Cool and then frost. Top with toasted pecans, if desired.

Cream Cheese Frosting


Two 3 ounce package cream cheese, softened

4 1/2 cups sifted powdered sugar


  1. Beat together cream cheese, and vanilla until light and fluffy. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.



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