Gigi's Carrot Cake by Emeril Lagasse

Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
  3. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
  4. For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
  5. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Most Helpful

My son made this cake, froze it and traveled with it from Atlanta to my home in the Florida Panhandle. I froze it cause I had enough desserts for Thanksgiving. I took it out later, and when I put my fork in it I knew it was going to be beyond Wonderful. Wow. The best ever, and I am going to bake the receipe today.<br/><br/>Thank you

angelmarlane December 29, 2014

Every time I have made this cake people say it is the best carrot cake they have ever had. The toasted pecans and unsalted butter really give this a great taste.

aislynn23 April 19, 2014

I first made this carrot cake 10 years ago, got it off the food network site. Have made it many times, it`s the best for my money !! I have made a couple of tweaks, I like raisons in carrot cake, so I added 1/3 cup, and a 1/2 tsp. fresh nutmeg was a nice addition. And the 1 lb. of sugar in the icing seems excessive to me, I cut that back to 2 cups, or to taste, and I omit the pecans in the icing, catering to people that don`t like excessive nuts. I usually make it in a 9"x13" pan, bake at 350, 40-45 min., 43min. usually seems about perfect. ENJOY !!

DAN F. April 02, 2015