Carrot Cake

I keep telling myself I’ll bake something related to the holidays or with a theme and I don’t even seem to get around to up. But today is the day! Just in time for Easter, carrot cake is the best choice of flavor.

I was also the little girl who would pick the chocolate cake layered with chocolate buttercream and topped with more chocolate. Until one day I was introduced to carrot cake. It was a room service meal with one of my friends and we were hesitant on carrot cake. As kids, who would think to pick a cake with vegetables in it? But that definitely changed my perspective on cake and now I’m obsessed with it.


Tweaking a few things in the recipe, I’ve finally managed to bake a lovely carrot cake. Want to know how the first few attempts went? Disaster. Undercooked and wet in the middle… Not a very pleasant sight. Not to worry! This recipe will not give you those nightmare results but leave you will a delicious cake topped with a lovely cream cheese frosting.

My family was ecstatic when seeing the cake. They’re probably thinking, finally she made it work after taste testing previous cake failures. So here’s the recipe and I hope you love it just as much as we do!


  • 4 tbsp Unsalted Butter
  • 5 tbsp Canola Oil
  • 1/2 cup Granulated Sugar
  • 1 cup packed Dark Brown Sugar
  • 1 1/2 tsp Vanilla Extract
  • 3 large Eggs
  • 2 large Egg Yolks
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1 tsp salt
  • 3 cups Grated Carrots
  • 1 1/2 cups Pecans, divided
  • Cream Cheese Frosting 
  1. Preheat the oven to 176 degrees Celcius and butter and flour cake pans.
  2. Mix together butter, canola oil, granulated sugar and brown sugar in a large bowl. Then add vanilla extract until well incorporated. Add the eggs one at a time, followed by the egg yolks, mixing until well combined before adding the next.
  3. Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
  4. Add the flour mixture in two halves to the butter and sugar mixture.
  5. Fold in the carrots and 1 cup of pecans. Divide the batter into prepared cake pans.
  6. Bake until the cake springs back when touched in the center of when a skewer comes out clean when inserted into the center of the cake.
  7. Allow to cool in the pan for 10 minutes then completely cool on a wired rack.
  8. When cooled, level the cakes and assemble, applying a layer of cream cheese between the cakes and on top. Finally top with crushed pecans.
  • I only used one pan at a time to bake my cakes but if you’ve got two go ahead an bake them at the same time. This will also help divide the batter evenly to get to cakes of the same size.
  • I used all the cream cheese frosting in the recipe as I did not frost the sides.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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