Lenny the Lizards Ma’s Famous Carrot Cake

45 minsCook Time


For the Cake:

  • 3 cups of granted raw carrot
  • 1/2 cup pecans
  • 2 cups of all-purpose flour or gluten free flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 eggs
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup or corn oil
  • 1 cup white sugar
  • 1 cup brown sugar

For the Frosting:

  • 16 oz softened cream cheese
  • 4 cups of powdered sugar
  • 1 tsp vanilla extract
  • 3 tsp corn oil
  • 1/4 tsp salt
  • 1 box of edible flowers


Preheat the oven to 325 degrees. Cut parchment to fit the bottom of two 9” round cake pans or one 9x13” casserole pan. Grease the inside edges to help ease removal after baking. Grate carrots and place into a large bowl along with the pecans, eggs, salt, oil, and sugars. In a smaller bowl, add flour, baking powder, baking soda & cinnamon. While stirring, add the dry mixture to the wet mixture and stir until incorporated. Pour the completed mixture into the prepared pan(s) and bake for 40-45 minutes, or until an inserted toothpick comes out clean. Cool completely in pan.


In a mixing bowl, beat cream cheese with oil on medium high speed until light and fluffy, set your mixer to lower and gradually add the sugar, scraping the sides of the mixing bowl as needed. Add the vanilla and salt and continue beating until fluffy, and smooth.


Frost the cake and add edible flowers.