My dad was craving some carrot cake so I decided to make it for Father’s Day weekend! He had pretty good timing, considering it’s one of my grandpa’s favorite desserts as well. Good choice, dad. 🙂
This carrot cake recipe is my absolute favorite. A few years ago we went to a friend’s birthday party and they had this incredible cake. My mom asked for the recipe and voila! It’s been a family favorite ever since. Check out the original recipe from Earthbound Organics here.
Everyone has their own baking quirks. I know that I do. I always have to do something slightly different from the recipe. Here, I added a little extra carrots and used half raw sugar, half honey. I also lessened the baking time. It turns out extremely moist this way. While it may be a little more difficult to frost, it is SO worth the extra effort.
My dad really enjoyed this cake! So did my grandpa (who rarely eats sweets) so that made me pretty glad. Make your friends, family, and taste buds very happy with this awesome recipe. Check it out!
Makes 1 double layered 9-inch cake
Original recipe from Earthbound Organics
2 cups unbleached all-purpose flour
1 cup raw or granulated sugar
1 TB ground cinnamon
3/4 tsp salt
2 tsp baking soda
2 tsp baking powder
4 large eggs
1 1/2 cups peanut oil
1 cup honey
1 tsp pure vanilla extract
1 tsp vanilla bean paste
1 pound bag of baby carrots
1 3/4 cups chopped walnuts
1 cup cream cheese, softened
1/2 cup (1 stick) salted butter, softened
3 cups confectioner’s sugar
1/2 TB pure vanilla extract
1/2 TB vanilla bean paste
Position a rack in the lower third of the oven and preheat the oven to 325 degrees F. Heavily grease and flour 2 round 9-inch cake pans. Set aside.
Place your 1 lb bag of baby carrots in the food processor and pulse until shredded and no big pieces remain. Set aside.
Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
In a separate small bowl, whisk the eggs with the oil, honey, and vanilla. Add the egg mixture to the flour mixture and stir to combine. Add the carrots and 1 cup of the walnuts, stirring just to blend.
Divide the batter between the 2 prepared pans. Bake until a toothpick inserted into the center of the cake comes out clean and the edges have pulled away from the sides of the pan, 50 to 60 minutes. Cool completely on a wire rack before flipping cakes out.
To make the frosting, beat the cream cheese and butter in a medium-size bowl until very smooth and creamy. Gradually beat in the confectioner’s sugar, then the vanilla extract and paste.
Place one of the cake layers on a flat plate. Spread with some of the frosting. Top with the second layer and frost the sides and top of the cake very thinly, leaving some frosting. You want to dirty ice your cake because it is so moist it while have cake crumbs everywhere. After dirty icing, place cake in fridge for at least 2 hours. After the frosting has hardened, finish frosting your cake with the rest of your frosting. Sprinkle the side of the cake with the remaining nuts. You can also pipe some shells on the corners and sprinkle nuts on top.
lovely carrot cake!
Bekah M. says
Thank you, Dina!! 🙂
Sindi Manzanares says
Do you happen to know nutrition facts ?
Bekah M. says
I do know the calorie amount, but not full nutritional facts. It’s about 500 calories a slice. All of the calories come from the peanut oil and the walnuts. If you’re looking to cut 100+ calories, you can sub applesauce for the oil and skip the nuts. Or you can use a healthier oil, like coconut oil. However, I think that nuts (while highly caloric) are pretty good fats–which is why I put them in everything! Hope this helps. 🙂
Thanks for stopping by my blog!
The Culinary Chase says
A perennial favourite. Yours looks de-lish! ����
Bekah M. says
Thank you so much! 🙂
Julia Paige says
that looks amazing!!! carrot cake is my favourite 🙂
Bekah M. says
Thanks, Julia! It’s one of my favorites, too. In fact, I’ve been trying to think of variations to try out! Like carrot cake whoopie pies, cookies, cupcakes…yum. 😉
I want to make this please tell me how many grams is a cup I’m in england
Bekah M. says
Hi Alley! Thanks for stopping by my blog. 🙂
I don’t know much about grams or the metric system, but I do know that while a cup is a measure of volume, a gram is a measure of mass, which means that the conversion varies. Here’s an example of some conversions I found–
Granulated sugar: 1 cup = 200 grams
Brown sugar: 1 cup, packed = 220 grams
Sifted white flour: 1 cup = 125 grams
Butter: 1 cup = 227 grams
Oil: 1 cup = 224 grams
Maple syrup: 1 cup = 322 grams
Milk, non-fat: 1 cup = 245 grams
Almonds: 1 cup = 108 grams
Yogurt: 1 cup = 245 grams
Water: 1 cup = 236 grams
Confectioners sugar: 1 cup = 110 grams
Honey: 1 cup = 340 gram
Cream Cheese: 1 cup = 225 grams
I think this covers just about everything…hope it works and you like the recipe! 🙂
Where can I get confectioners sugar? Or can I substitute anything for the confectioners sugar?
And omg I have to say that every recipe looks and sounds delicious!
Hi Jennette! Confectioners sugar is just another name for powdered sugar and you can find powdered/confectioners sugar at almost any grocery store or market. Sorry about the confusion! Thanks so much for the comment and please let me know if you have any other questions, I’d be happy to help! Thanks again. 🙂