Carrot Cake Slice with Whole in background on Granite

Carrot Cake Slice with Whole in background on Granite

Carrot Pan Cake

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  • 2 C flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 C Pioneer® Sugar
  • 1 tsp. cinnamon
  • 1 C vegetable oil
  • 4 eggs, beaten
  • 1 ½ C carrots, shredded
  • ½ C raisins
  • 2 tsp. vanilla


  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ C butter or margarine
  • ½ C Pioneer® Confectioners Powdered Sugar
  • 1 tsp. vanilla
  • ½ C pecans, chopped


  1. Preheat oven to 350° F.
  2. In a large mixing bowl add flour, baking soda, and salt. Add Pioneer® Sugar, cinnamon and vegetable oil; beat together.
  3. In a separate bowl beat eggs together; add to flour mixture. Beat on medium speed for 2 minutes.
  4. Stir in the carrots, raisins and vanilla. Pour into an ungreased 9 x 13-inch pan.
  5. Bake for 30 – 45 minutes or until toothpick comes out clean.

Frosting directions:

  1. In mixing bowl add cream cheese, butter, Pioneer® Confectioners Powdered Sugar and vanilla. Beat until fluffy. Stir in pecans or sprinkle over the top after frosting the cake.
Carrot Pan Cake
5 votes, 2.80 avg. rating (58% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.