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Can’t get enough carrots? Then you HAVE to try carrot cake!

Carrot cake is chock full of, you guessed it, carrots! Shred your carrots into thin strips with a food processor and then add them to your cake. It adds moisture to your cake- plus it’s a sneaky way to get your veggies for the day! Carrot cakes often have raisins and nuts- usually walnuts or pecans- added to them, which makes them vaguely reminiscent of a fruit cake. But it’s so much more than that.

Carrot cake is moist and, while it is dense, it’s not too dense. And the carrots add a nice change of texture. But don’t panic. The carrots aren’t crunchy, like raw carrots. This not a crunchy cake. That would be gross. The carrots get cooked in the oven. They just do it while inside the batter is all.

But the absolute best part about carrot cake is the spices! There’s cinnamon (my all-time fav), ginger, nutmeg, and cloves. All of which are powerhouses all on their own. But put them together and it’s almost got the spice profile of a gingerbread cookie! (Which, if you don’t know, is the recipe king when it comes to exercising your spice rack!)

Oh! And this particular recipe also comes with a killer frosting recipe!

You see, carrot cakes are almost always paired with a cream cheese frosting. But this one’s been kicked up a couple notches! There’s brown sugar and molasses for flavor. And both cream cheese and sour cream add a sour tang that keeps the frosting from being too sweet. All of which make this frosting simply out-of-this-world good! 🌎

You guys, seriously, this recipe is AMAZING! 🀩

Wanna see what I’m so excited about?

Check out the video to discover your own love of carrot cakes!

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Carrot Cake


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


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.



  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.