Carrot Cake

Carrot Cake

Carrot Cake

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I think this might be my favorite cake. I know, I know I say that each time I publish a cake recipe, but this time, it might just be true. Carrot cake is one of my favorite cakes. I love the nuts in it, the cream cheese frosting, the fact that it’s “practically” health food given that it contains 3 cups of carrots (that must be one whole carrot per slice). It is also a snap to pull together. The recipe below is from Thomas Keller (I forget which book, the one with him praying to his garlic on the back. My husband claims he isn’t praying, he’s having a heart attack because his cooking is so rich. He might have a point…) What I usually do is halve it and half the frosting. Then I frost each slice as I eat it that way the cake becomes lovely and even moister the second day. If you frost it as the same time then you need to refrigerate it because of the cream cheese in the frosting and cold cake tends to try out. Or you could make cupcakes as the original recipe suggested. I really like these as cupcakes too, but the cake version is my favorite. It’s in the running to be my birthday cake this year. Yeah for carrots, yeah for cake and yeah for spring at last.

PS My friend gave me some multicolored carrot seeds as a present. I think, when they come up, I’m going to use them to make cake. I wonder how carrot cake changes if you use white carrots, or bright purple for that matter…This calls for a round of experiments and I guess that means I’ll have to eat more cake.

Notes: If you like them in carrot cake an excellent addition is ½ c raisins, soaked in warm water and chopped and/or ½ c crushed pineapple, drained.

Serves 6-8 (if you make the full cake)

Kid Friendly Tasks- Froster



  • 2 c cake flour
  •  1 tsp baking powder
  •  1 tsp baking soda
  •  ¼ tsp salt
  •  2 tsp cinnamon
  •  4 large eggs
  • ¼ c whole milk
  •  1 tsp vanilla extract
  •  1 c sugar
  •  1 c packed light brown sugar
  •  1 c canola oil
  •  3 c finely shredded carrots
  •  1 c toasted, chopped walnuts


  • 1.5 lbs cream cheese
  •  2 sticks unsalted butter at room temperature and cut into chunks
  •  1.5 c powdered sugar, sifted
  •  1 tsp vanilla

Cake Directions

  1. Preheat oven to 350 degrees. Grease and flour 2 8 in round cake pans.
  2. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a separate bowl beat together milk, vanilla, eggs, and both kinds of sugar until smooth. Beat in oil. Add dry ingredients slowly and beat until smooth. Mix in carrots and walnuts.
  4. Pour into prepared pans and bake 30 mins or until skewer inserted in center comes out clean. Cool completely before frosting.

Frosting Directions

  1. Beat cream cheese until smooth. Beat in butter until smooth, then add powdered sugar and vanilla. Taste for sweetness. Sometimes I add a bit more powdered sugar (1/4 c)

Frost one layer and then top with the next and frost the whole thing.

Decorate with additional chopped walnuts if desired and enjoy!


Carrot Cake

Carrot Cake



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