Carrot Cake

Carrots, toasted walnuts, and cinnamon all work together to make this a noteworthy carrot cake. But if I’m bring totally honest, I thought the most remarkable thing about this recipe was the frosting! Rich and smooth, the frosting has the creamy tang you’d expect from a cream cheese frosting. But the mouthwatering additions of cinnamon, brown sugar, and molasses make this one for the recipe books.

My dog always gets excited when I make a carrot cake because I always share a few carrots with him. Actually, that’s not true- he gets excited anytime he hears me using a cutting board. Yes, I know- my baby’s a weird little dude. If it were up to him, he would just eat carrots for every meal. And he acts like his kibble is a last resort. Which wouldn’t be a problem, except that our family dog, Chloe, eats every meal like it’s her last and I’m trying to put weight on him. He is supposed to be a small dog, and I accept that… mostly. But I desperately want him to hit double digits. Right now he only weighs nine pounds.

Yes, my dog is freakishly small.

I spent years researching dog breeds and I knew exactly what I did and didn’t want in my future best friend. I swore I would never get a dog smaller than 14 lb Chloe, obviously my dog would have a tail- it went without saying, and my dog would not be black, he would be a color. (My color prejudice came from Chloe, who taught me that black dogs are trickier to photograph- they can look like black blobs on camera- and being photogenic was definitely one of my prerequisites.)

And who did I bring home?

A four pound Yorkiepoo, black as night except for these dorky little eyebrows. He had only a nub for a tail and was equipped with a supersonic, ear splitting whine. (He only has one cue that he uses for every situation- Whine: I’m hungry. Whine: I need to pee. Whine: Chloe stole my toy. Whine: The cat is awake. It’s very confusing.) And with two toy breed parents, he will never outgrow his puppy physique.

And yet, I wouldn’t trade him for the world.

My Doyle.

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Carrot Cake


Ingredients

Units Scale

Carrot Cake

  • 1 1/2 cups Sugar
  • 4 Eggs
  • 1 1/2 cups Oil
  • 1/2 cup Whole milk
  • 1 tbsp Vanilla
  • 3 cups Flour
  • 1/2 cup Brown sugar
  • 1 tbsp Baking soda
  • 2 tsp Baking powder
  • 1 1/2 tsp Salt
  • 1 tsp Ginger
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 3 cups Carrots, grated
  • 1 1/2 cups Walnuts, chopped

Brown Sugar Cream Cheese Frosting

  • 12 oz Cream cheese
  • 3/4 cup Unsalted butter, room temperature
  • 3/4 cup Brown sugar
  • 1 1/2 tsp Molasses
  • 3 cups Confectioners’ sugar
  • 3/4 tsp Salt
  • 1 1/2 tbsp Sour cream

Instructions

Carrot Cake

  1. Preheat the oven to 350 degrees.
  2. Butter and lightly flour either three 8 inch pans or four 6 inch pans. Line the bottom with a circle of parchment paper and set aside. In a large bowl, beat the sugar, eggs, oil, milk, and vanilla until smooth. In a separate bowl, combine dry ingredients and add half of mixture to the wet ingredients. After the flour is incorporated, add the carrots and stir to combine. Add the remaining flour mixture and the toasted walnuts to the batter.
  3. Divide the batter between the prepared cake pans and bake 35-40 minutes for the 8 inch pans or 40-45 minutes for the 6 inch pans. Cakes are done when a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

 

Brown Sugar Cream Cheese Frosting

  1. Beat the cream cheese and butter together until smooth. Add the rest of the ingredients and beat until the mixture is smooth.

 

Assembly

  1. If necessary, level the cakes before assembling. Pipe a ring of frosting around the outermost edge of your first cake, spiraling inward until the entire top is frosted. Place your second layer on top and gently press the cake into the frosting underneath, bonding them.
  2. Repeat with additional layers. Use an offset spatula to smooth the top layer of frosting. If you want to try an avant garde look leave the cake edges exposed to showcase the layers. Decorate cake with carrots and carrot greens and serve.

AuthorMackieDifficultyBeginner

Carrot Cake
 1 ½ cups Sugar
 4 Eggs
 1 ½ cups Oil
 ½ cup Whole milk
 1 tbsp Vanilla
 3 cups Flour
 ½ cup Brown sugar
 1 tbsp Baking soda
 2 tsp Baking powder
 1 ½ tsp Salt
 2 tsp Cinnamon
 3 cups Carrots, grated
 1 ½ cups Walnuts, chopped
Brown Sugar Cream Cheese Frosting
 12 oz Cream cheese
 ¾ cup Unsalted butter, room temperature
 ¾ cup Brown sugar
 1 ½ tsp Molasses
 3 cups Confectioners' sugar
 ¾ tsp Salt
 1 ½ tbsp Sour cream

Carrot Cake
1

Preheat the oven to 350 degrees.

2

Butter and lightly flour either three 8 inch pans or four 6 inch pans. Line the bottom with a circle of parchment paper and set aside. In a large bowl, beat the sugar, eggs, oil, milk, and vanilla until smooth. In a separate bowl, combine dry ingredients and add half of mixture to the wet ingredients. After the flour is incorporated, add the carrots and stir to combine. Add the remaining flour mixture and the toasted walnuts to the batter.

3

Divide the batter between the prepared cake pans and bake 35-40 minutes for the 8 inch pans or 40-45 minutes for the 6 inch pans. Cakes are done when a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

Brown Sugar Cream Cheese Frosting
4

Beat the cream cheese and butter together until smooth. Add the rest of the ingredients and beat until the mixture is smooth.

Assembly
5

If necessary, level the cakes before assembling. Pipe a ring of frosting around the outermost edge of your first cake, spiraling inward until the entire top is frosted. Place your second layer on top and gently press the cake into the frosting underneath, bonding them.

6

Repeat with additional layers. Use an offset spatula to smooth the top layer of frosting. If you want to try an avant garde look leave the cake edges exposed to showcase the layers. Decorate cake with carrots and carrot greens and serve.

Ingredients

Carrot Cake
 1 ½ cups Sugar
 4 Eggs
 1 ½ cups Oil
 ½ cup Whole milk
 1 tbsp Vanilla
 3 cups Flour
 ½ cup Brown sugar
 1 tbsp Baking soda
 2 tsp Baking powder
 1 ½ tsp Salt
 2 tsp Cinnamon
 3 cups Carrots, grated
 1 ½ cups Walnuts, chopped
Brown Sugar Cream Cheese Frosting
 12 oz Cream cheese
 ¾ cup Unsalted butter, room temperature
 ¾ cup Brown sugar
 1 ½ tsp Molasses
 3 cups Confectioners' sugar
 ¾ tsp Salt
 1 ½ tbsp Sour cream

Directions

Carrot Cake
1

Preheat the oven to 350 degrees.

2

Butter and lightly flour either three 8 inch pans or four 6 inch pans. Line the bottom with a circle of parchment paper and set aside. In a large bowl, beat the sugar, eggs, oil, milk, and vanilla until smooth. In a separate bowl, combine dry ingredients and add half of mixture to the wet ingredients. After the flour is incorporated, add the carrots and stir to combine. Add the remaining flour mixture and the toasted walnuts to the batter.

3

Divide the batter between the prepared cake pans and bake 35-40 minutes for the 8 inch pans or 40-45 minutes for the 6 inch pans. Cakes are done when a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely.

Brown Sugar Cream Cheese Frosting
4

Beat the cream cheese and butter together until smooth. Add the rest of the ingredients and beat until the mixture is smooth.

Assembly
5

If necessary, level the cakes before assembling. Pipe a ring of frosting around the outermost edge of your first cake, spiraling inward until the entire top is frosted. Place your second layer on top and gently press the cake into the frosting underneath, bonding them.

6

Repeat with additional layers. Use an offset spatula to smooth the top layer of frosting. If you want to try an avant garde look leave the cake edges exposed to showcase the layers. Decorate cake with carrots and carrot greens and serve.

Carrot Cake

Thanks to The Little Epicurean for the recipe!

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