Carrot Cake II


I used the Easter holiday as an excuse to test out a carrot cake recipe other than My Favorite Carrot Cake Recipe. I thought that this recipe was interesting because it used brown sugar, had more flour and eggs than other recipes, and contained a TON of carrots. I also enjoyed that the food blogger has the same preference for carrot cake as me (i.e. just carrot cake, no add-ins).

I really enjoyed the cake, and I think there are elements of the recipe that I will try to incorporate into my birthday cake this year, like the brown sugar and spices. I might even use this recipe for my birthday…


While the cream cheese frosting was very good, I still prefer my other recipe, which is thicker and sweeter. This frosting was very light (even though I added more powdered sugar), and it made stacking the cakes harder since it billowed out the sides in between layers. Fortunately, the recipe made a lot of frosting so it was easy to fix!


It is also a very pretty cake that stacks quite high. I bought round cake holder, which proved to just a tad too short for this bad boy. But, there is absolutely nothing wrong with a lot of cake.

Based on recipe found here.


Carrot Cake:
1 1/2 cups + 2 tbsp. vegetable oil
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar
6 eggs, room temperature
1 tbsp. vanilla extract
3 1/4 cups (416 g) all-purpose flour
1 tbsp. ground cinnamon
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1/2 tsp. ground nutmeg
pinch of ground cloves
1 lb. finely-grated fresh carrots

Cream Cheese Frosting:
3 8 oz. bricks cream cheese, room temperature
1 cup unsalted butter, room temperature
1 tbsp. vanilla extract
1/2 tsp. salt
6 cups (768 g) powdered sugar, sifted


  1. For the cake: Preheat oven to 350 degrees. Butter and flour three 8″ cake pans.
  2. Beat oil and sugars in a stand mixer on medium-high speed until combined and smooth (about three minutes)
  3. Add eggs, one at a time, until just incorporated, then add vanilla, mixing until smooth.
  4. In a separate bowl, whisk together the remaining dry ingredients.
  5. Add half of dry mixture to the stand mixer and mix on medium-low speed until incorporated, then repeat with remaining dry mixture.
  6. Fold in carrots, then stir to combine.
  7. Pour batter into cake pans. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Allow cakes to cool for 10 minutes, then flip onto wire rack to cool completely.
  8. For the frosting: Using a stand mixer, mix cream cheese and butter on medium-high speed until smooth and creamy (about 1 minute).
  9. Add vanilla and salt, then continue mixing.
  10. Mix in powdered sugar one cup at a time on medium-low speed until combined.
  11. Frost the cakes as desired.

2 thoughts on “Carrot Cake II

Comments are closed.