Carrot Cake - Millstone

For those celebrating, the Easter weekend is on the horizon! Keep your customers coming back for more with this delicious Carrot Cake recipe.

Prep Time: 30 mins
Cook Time: 40 mins
Additional Time: 10 mins
Total Time: 1 hrs 20 mins
Servings: ±18 slices



  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups Millstone Cake Wheat Flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups grated carrots
  • 1 cup chopped pecans


  • ½ cup butter, softened
  • 225 g cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat the oven to 175 degrees C. Grease and flour a 20×30 cm pan.
  2. Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make the frosting: Beat butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.