Mary's Carrot Cake Recipe

by Mary Stauffer

At Tallulah’s, few things are more beloved than Mary’s Carrot Cake. Tweaked and perfected by our store owner, Mary Stauffer, this recipe is moist, warmly spiced, and packed with flavor from sweet raisins, crunchy pecans, and a delicate sprinkle of Terre Exotique Salade de Fleurs (“flowers blend”) for a beautiful finishing touch. It’s the ultimate celebration cake — simple, stunning, and absolutely delicious.

Ingredients:

  • 1 lb grated carrots

  • 1 cup brown sugar

  • 1½ cups raisins

  • 4 large eggs

  • 1½ cups white sugar

  • 1 cup vegetable oil

  • 2 teaspoons vanilla extract (our favorite is Blue Cattle Truck Trading Mexican Vanilla) 

  • 16 oz canned crushed pineapple, drained

  • 3 cups all-purpose flour

  • 4 teaspoons ground cinnamon

  • 1½ teaspoons baking soda

  • 1 teaspoon salt

  • 1½ cups chopped pecans

  • Terre Exotique Salade de Fleurs (“flowers blend”), for decoration 

Directions:

  1. Prepare the carrots and raisins: In a medium bowl, combine the grated carrots and brown sugar. Stir in the raisins, then let the mixture sit for 1 hour to develop flavor.

  2. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (we linked our favorite pans!).

  3. Mix the wet ingredients:  In a large bowl, beat the eggs until light in color. Gradually mix in the white sugar, vegetable oil, and vanilla extract. Stir in the drained crushed pineapple.

  4. Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture just until combined.

  5. Finish the batter: Gently fold in the carrot and raisin mixture and the chopped pecans.

  6. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool completely: Let the cakes cool in the pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before frosting.

  8. Frost and decorate: Decorate with a simple cream cheese icing and sprinkle Terre Exotique Salade de Fleurs (“flowers blend”), for decoration on top for decoration. 

Tip: This cake stays incredibly moist for several days — making it the perfect make-ahead dessert for any special occasion.

Super Simple Cream Cheese Frosting:

This frosting is the perfect pairing for Mary’s Carrot Cake — rich, tangy, and just sweet enough.

Ingredients:

  • 8 oz cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 3–4 cups powdered sugar (depending on how sweet you like it)

  • 1 teaspoon vanilla extract

  • Pinch of salt

Instructions:

  1. In a large bowl, beat the cream cheese and butter together until smooth and fluffy.

  2. Add the vanilla and a pinch of salt.

  3. Gradually add the powdered sugar, 1 cup at a time, until you reach your desired sweetness and consistency.

  4. Beat for another 2–3 minutes until light and creamy.

Our Favorite Cake Baking Gear: 

 

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