Carrot Cake with Cream Cheese Maple Pecan Frosting

Carrot Cake with Cream Cheese Maple Pecan Frosting

This irresistible carrot cake is covered with a thick layer of cream cheese maple pecan frosting! Crushed pineapple makes it super moist. It’s a great layer-cake for spring, and would make a perfect dessert for Easter!

It’s done! Our new floor is officially installed!

This was taken a few days ago, the kitchen on the right is done now.

We love it. Eric’s dad Chip did an amazing installation. If you can think of any way to repay a family member who does awesome stuff like drive across the country to install your floors for free, let me know. I’ve already baked him 2 cakes (one was this carrot cake), a batch of chocolate chip cookies, Dark Chocolate Waffles, pancakes, bought him several quarts of Gunther’s ice cream, etc. (PS if you are ever visiting Sacramento, Gunther’s is a MUST.)


  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup lightly flavored oil
  • 1/4 cup Greek yogurt (or sour cream)
  • 2 teaspoons vanilla
  • 4 eggs
  • 8 ounces crushed pineapple, with juice
  • 2 cups flour, spooned and leveled
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups grated carrots (I used about 5 medium.)
  • 1 cup chopped pecans, toasted (optional!)
  • 1 cup finely chopped pecans, toasted
  • 3/4 cup (1 and 1/2 sticks) salted butter, soft
  • 1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
  • 4 and 1/2 cups powdered sugar
  • 6 tablespoons real maple syrup (I used Grade A)
  • 1 and 1/2 teaspoons maple extract
  • 1/4 teaspoon salt, or to taste
  • more pecans, to garnish
Read the whole recipe on The Food Charlatan