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Finely grated carrots are folded into two cake layers and finished with cream cheese frosting. Let both layers cool fully before assembling.
Ingredients and measurements
- 2 cups plain flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 cups white sugar
- 1 cup canola oil; 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup roughly chopped walnuts or pecans (optional)
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups confectioners' sugar; 2 teaspoons vanilla extract
Preparation and cooking
- Stage 1
Heat oven to 350°F and grease and line two 9-inch round pans. Whisk flour, baking powder, baking soda, salt and cinnamon.
- Stage 2
Whisk sugar, oil, eggs and cake vanilla separately. Fold in dry ingredients, then carrots and optional nuts. Divide evenly between pans.
- Stage 3
Bake about thirty to forty-five minutes, checking the centers are set and a tester shows no raw batter. Rest briefly in pans, then turn onto racks and cool completely.
- Stage 4
Beat softened cream cheese and butter smooth. Add confectioners sugar gradually and frosting vanilla. Spread between and over cooled layers, then refrigerate until firm enough to slice.
Grate fresh carrots finely; large dry shreds can leave uneven pockets in the batter.
How should carrots be prepared?
Soften the cheese and butter without melting them. Beat out lumps before adding the sugar.
How do I keep frosting smooth?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How should carrots be prepared?
Grate fresh carrots finely; large dry shreds can leave uneven pockets in the batter.
- How do I keep frosting smooth?
Soften the cheese and butter without melting them. Beat out lumps before adding the sugar.