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Carrot Cake & Cream Cheese Frosting

May 11, 2009

It’s the end of the semester and, more importantly, the end of another year of college!  I can’t believe that I only have another year left on campus.  I finished my last final exam today and am now left with more free time than I know what to do with.  It’s funny because when I have work, it’s actually more fun to procrastinate and do the same things I would do when I have free time yet enjoying it all the more.

So what better way to use up some free time than to bake a cake?  And better yet, a carrot cake! As the end of the semester approaches, everyone is scrambling to use up all the food they have before they leave.  A friend of mine had an excess of carrots so, of course, the logical choice was to make this delicious cake.

The combination of all spice, nutmeg, and cinnamon makes this cake an exceptionally fragrant and delicious one.  Its hearty and moist texture goes well with the spices, and the carrots add a distinct sweetness and taste.  Overall, the cake was easy to make yet yielded a deceptively complex melding of flavors that is sweet and spicy yet with a hint of warmth.

Carrot Cake

Carrot Cake

Carrot Cake, from


Unsalted butter, for the pan
2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt

1 1/3 cups
1/4 cup firmly packed brown sugar
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe here


1.  Preheat oven to 350 degrees F.

2.  Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

3.  Put the carrots into a large mixing bowl and set aside.

4.  Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

5.  In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

6.  With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

7.  Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.


I didn’t have a cake pan deep enough so I split the batter into two and made a two-layered cake.  As far as baking time goes, I would reduce the second bake time by a few minutes for a softer cake.  I baked it for the full 20 minutes and the edges came out a bit crisper than I would have liked.

Next time, I would definitely add some walnuts or raisins to the batter for some extra texture and taste!  I would also perhaps reduce the powdered sugar amount in the frosting by half a cup or so for more of a sour contrast to the cake.

2 Comments leave one →
  1. lailablogs permalink
    May 12, 2009 5:10 AM

    looks really delicious … Laila ..

  2. Courtney permalink
    May 15, 2009 1:15 AM

    Hello, just followed your link from foodgawker and am now making this carrot cake. Thankyou your photo looks good enough to eat!!

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