Carrot Cake

My mom and I tried this recipe out years ago. We got it from Fine Cooking and it was pretty good. We made several times after that because it was just that yummy! I hope you enjoy this recipe as much as we did. For this recipe we didn’t use the orange cream in the frosting or the rum in the cake.

What you need for the cake:
1 cup sugar
1 cub firmly packed light brown sugar
3/4 cup olive oil
2 cups all-purpose flour, sifted
2 teaspoons ground cinnamon
1 teaspoons grated nutmeg
2 Tablespoons baking powder
1/2 teaspoons salt
1.5lb carrots peeled and cut into very small chunks (this is about 8-10 medium sized carrots. or you can use your food scale to weigh this to be more precise)
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup pecans, chopped
1/4 dark rum (optional, we didn’t use this)

What you need for the frosting:
2 8oz packages of cream cheese (we used Philadelphia cream cheese)
1/2 cup honey
1 Tablespoon orange zest
1/2 cup heavy cream

Making the cake:
The rack you’re going to bake your cake should be in the middle of the oven. Preheat your oven to 350 degrees Fahrenheit. We used 2 square cake pans for our cakes.


You can use any size you want but the recipe states that you need 2 9X2-inch cake pans. Oil the pans so that the cakes do not stick to the sides. You can use Pam, butter or oil to do this. I prefer butter because you don’t get all that oiliness everywhere like when you use Pam. You can also line the inside of the pans with parchment paper and oil the paper also.

Place both sugars and the oil into a large mixing bowl. In a smaller bowl mix together the flour, cinnamon, nutmeg, baking powder and salt. We usually sift this mixture so that there are no chunks. Be careful with adding the baking powder. If you add too much, the cake will be too bitter. Place the carrots in the food processor to make the chunks smaller. Measure about 3 cups of the carrots and put aside. Beat the eggs in a small bowl and add the vanilla and set aside.


For this next part we used a hand mixer. Mix the sugar mixture until well combined. Add in half of the dry ingredients. Remember to start on low so that the dry ingredients stay in the bowl. Add the rest of the dry ingredients with the egg mixture. Alternate the dry with the egg so that the ingredients mix together better. After everything is combined well, stir in the carrots with a spatula.


At this time you can also add the pecans and then rum. Let the batter sit for about 15 minutes before you fill the pans. After 15 minutes, fill the pans evenly. Tap the pans on the kitchen counter to get rid of the air bubbles. Place them into the oven and bake for about 35 to 40 minutes. You’ll know they are done when you stick a toothpick in the center and it comes out clean. Cool them on the rack for 15 minutes when they’re done. After cooling, use a small spatula and run this along the sides of the pans to release the cakes onto the cooling racks.


Now you can make the frosting! Yummy! Mix the cream cheese, honey and orange zest in a bowl until smooth and light. Then add the heavy cream and mix for about 2 minutes. You can now frost the cake!



It is best when this cake is refrigerated for a few hours before eating. I hope you guys try this out. Let me know if you do in the comments below.  Enjoy!

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