Miss Bee’s Carrot Cake is without a doubt the best carrot cake I’ve ever had. It has that melt in your mouth texture, moist but not mushy and the most perfect balance of spice and sweetness. Most importantly, the frosting is to die for. It’s what makes this cake so legendary! 

From Louisiana, Miss Bee is one of the sweetest and most charming ladies I know. She’s straight out of Southern Living’s Guide to Southern Charm. I always hate to ask for recipes (I’m even more hesitant to ask for family favorites passed down from generation to generation) but I just couldn’t resist with this cake. It’s not enough just to be treated to this cake when I visit her, and of course, in true Miss Bee fashion, she happily gifted me the recipe. I’m so thankful to be able to share this phenomenal cake with my family and friends. 

A perfect Spring dessert, carrot cake is one of the Easter Bunny’s favorites. You can make this cake round like I did, into cupcakes, or if serving a crowd, a large rectangle. Whatever shape you choose, it’s sure to be delicious. Between the sweet spice of the cake and the creamy cream cheese frosting, you’ll be coming back for seconds or maybe even thirds… but don’t worry, I won’t tell – Miss Bee never did!
*Since this is a secret family recipe I will not post the original here. I found a very similar one on www.allrecipes.com. Enjoy!
11071125_673434512802851_6503409035858244762_n
Ingredients:
1 ¼ cups vegetable oil
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Line mini muffin tin with liners.
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared mini muffin tin.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then place on a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cupcakes.