The best carrot cake

Really. It’s the best. Let’s get into it:

carrot cake.JPG

The Cake Recipe:

  • 2 cups flour
  • 2t baking powder
  • 1t baking soda
  • 1t cinnamon
  • 1/2t ginger
  • 1/4t fresh nutmeg
  • 1/2t salt
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 1t vanilla
  • 3c grated carrots
  • 1t lemon zest
  • 1cup chopped walnuts
  • A 350°F oven


Combine dry ingredients (flour-salt) and mix well.

In a large mixing bowl, whisk oil, eggs, and sugars until smooth. Whisk in applesauce and vanilla.

Pour dry ingredients into wet ingredients and stir until just combined. Stir in carrots, lemon zest, and walnuts.

Get the batter into well-oiled pans with parchment on the bottom and pop them into the oven for about 30 minutes, or until a toothpick comes out clean.

Let cool and level off the top to get ready for this delicious frosting that’s about to go all over:

The Frosting Recipe:

  • 2 8-oz bricks cream cheese
  • 1 stick butter
  • 1 cup powdered sugar
  • 2T heavy cream
  • Squeeze of lemon
  • 2t vanilla
  • Pinch of salt


Cream the cream cheese and butter together. Add powdered sugar and heavy cream and whip quite well. Squeeze in lemon, add vanilla and salt, and whip until nice and fluffy.

Frost that cake. Decorate as you’d like (I used walnuts, lemon slices, and carrot twirls made with a vegetable peeler and a lot a willpower).

This also makes great cupcakes!


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