Carrot Cake with Cream Cheese Frosting

This is a recipe that I make often since eating vegetables for dessert somewhat alleviates my guilty sweet-toothy conscience. Plus, it gets some nutrients inside my son who doesn’t like the sight of vegetables. It is moist and rich, and tastes as wonderfully as it smells. To balance out some of the sweetness from the powdered sugar in the cream cheese frosting, I used salted butter. It gives the cream cheese frosting a nice saltiness.

For 8-10 people

Carrot Cake

1 cup white sugar

1/3 cup firmly packed brown sugar

4 eggs

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 tsp vanilla extract

2 tsp baking powder

1 cup vegetable oil

½ cup milk

2 ¼ cup all-purpose flour

1 lb grated carrots (approx 7-8 carrots)

1 cup pecans, chopped up

  1. Preheat the oven to 350 degrees F. Prepare 2 molds as this recipe makes a four-tier cake or 2 two-tier cakes.
  2. Whisk eggs and sugars until frothy. Add the spices, the salt, the baking powder, and the vanilla.
  3. Beat in the oil and milk. Add the flour, then fold in the grated carrots.
  4. Place pecan pieces on a baking sheet and toast in your oven for 8-10 min. Once a little cool, add them to your batter.
  5. Divide the batter evenly amongst the 2 molds. Bake for 40 min to 45min.


Cream Cheese Frosting

½ cup salted butter, room temperature

500 g cream cheese, room temperature

2 cups powdered sugar

1 tbsp vanilla extract

  1. In the bowl of a stand mixer, whisk all the frosting ingredients on high speed until your frosting is airy and smooth (approx. 2-3 minutes).
  2. Frost your cooled carrot cake.


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