Sigrid's Carrot Cake

Sigrid's carrot cake is one of Ree Drummond's favorite dessert recipes. Bake it as a Bundt or layer cake and cover it in cream cheese frosting and pecans.

👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●whisk

📝 Preparation Steps

Step

For the cake: Preheat the oven to 350°F. Spray a 10-to-12-cup Bundt pan with baking spray with flour. Alternatively, grease 2 (8-inch) cake pans, line the pans with parchment paper, grease the parchment, and dust with flour.

Baking spray with flour, for the pan(s)

Step

In a large bowl, whisk together the granulated sugar, vegetable oil, and eggs. In another large bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and cardamom (if using). Add the flour mixture to the egg mixture and stir to combine. Then add the carrots and mix well.

large eggs4

Step

Scrape the batter into the prepared pan(s) and bake until a wooden pick comes out with a few moist crumbs, 40 to ⏱️ 50 minutes for a Bundt pan and about ⏱️ 30 minutes for cake pans. Let the cake(s) cool for 15 to ⏱️ 20 minutes in the pan(s) before carefully flipping out onto a wire cooling rack; let cool completely, at least ⏱️ 1 hour.

Step

For the frosting: In a large bowl, beat the butter and cream cheese with a mixer on medium speed until smooth, 1 to ⏱️ 2 minutes. Gradually add the powdered sugar and vanilla, beating until fluffy. Add most of the pecans, folding them in. For a Bundt cake: Frost the top and sides of the cake with the frosting. For a layer cake: Place 1 cake layer on a platter, spread with frosting, top with the second layer, then frost the top and sides of the cake with the remaining frosting. Sprinkle the top of the cake with the remaining pecans.

Nutrition Facts

calories

1292 Calories

fat Content

67 g

fiber Content

3 g

sugar Content

137 g

sodium Content

649 mg

protein Content

10 g

trans Fat Content

1 g

cholesterol Content

182 mg

carbohydrate Content

165 g

saturated Fat Content

23 g

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