Carrot Cake from SCRATCH

Personally, I LOVE carrot cake. Maybe because I am a huge sucker for cream cheese frosting, but for some reason, I can’t get enough of carrot cake.

I was lucky enough to get the chance to bake a carrot cake from scratch this week and I thought I would pass along this recipe!




  • 1 1/2 cups plus 2 Tablespoons vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups 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


  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar


  1. Coat three 8 inch pans with cooking spray and flour the pans
  2. Mix oil and sugars in a standing mixer
  3. Add eggs one at a time then the vanilla
  4. In a separate bowl, whisk together all of the dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves)
  5. Add the dry ingredients to the wet, and mix until smooth
  6. Fold in the carrots by hand with a large spoon
  7. Pour batter into pans and bake at 350 degrees for 30 minutes
  8. Let cool in pans for 15 minutes, then remove from pans and let cool on rack completely or wrap and freeze your cakes


  1. Cream together cream cheese and butter until smooth
  2. Add vanilla extract (clear extract is better) and salt and mix
  3. Slowly pour in the powdered sugar on low speed and then mix on medium speed for 1-2 minutes
  4. Add 1-2 tablespoons of water if the frosting is too thick
  5. Decorate the cake however you like with the frosting! Remember that cream cheese frosting is thinner then buttercream so you can’t do extravagant things with it.

3 thoughts on “Carrot Cake from SCRATCH

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