Friday Food : Carrot Cake

I have to be honest, I’ve never really understood carrot cake. Is it supposed to be healthy or a treat? I suppose it’s like the red-headed step child to the banana bread family? Along with black bean brownies and such? The redeeming quality for me was always the fact it came topped with cream cheese frosting. Ooooh I drool even thinking about it! Since it is Easter  I decided talking about carrot cake would be seasonal. I was going to be all “Let’s eat healthy” and then I said “Or not”.

Carrot Cake

Carrot Cake Recipe

What you need:


  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • ¾ cup buttermilk (to make buttermilk substitute you can add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup. Fill the rest with milk. Mix and you have your substitute!
  • 2 cups shredded carrots
  • 1 cup raisins
  • 2¼ cups wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon nutmeg


  • 8 oz of cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 1 cup confectioner’s sugar
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees F
  2. Spray pan with nonstick cooking spray or use a non-stick pan such as stoneware (suggestions, use a 9×5 loaf pan or 12×17 sheet cake pan)
  3. Cream together butter and brown sugar until light and fluffy. Add the eggs, slowly pour in the buttermilk, then stir in the shredded carrots and raisins
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and nutmeg
  5. Blend in the wet ingredients and mix until just combined
  6. Pour batter into prepared pan and bake for 1 hour if using a loaf pan or 20-25 if using a sheet cake pan

Let cake cool completely before frosting

  1. To make the cream cheese icing: beat together the softened cream cheese and remaining butter
  2. Add the powdered sugar and continue to beat until light and fluffy
  3. Spread frosting over the top of the cooled carrot cake loaf or for extra fancy points, slice the sheet cake in half, frost the top of one piece, place the other half on top and frost again for a layered cake!
  4. Decorate with orange and green icing or sprinkles as desired!

Comments & Photos:

Here is what my cake looks like at a side view to see the layers. In the future I would use a little more frosting between the layers. I decorated on the side of caution because I didn’t want to have any bald spots on top.

Layered Carrot Cake

Here is another fun link section. People who are far more into the “Carrot Cake” thing than I ever knew was possible:

Rabbit Food For My Bunny Teeth created Carrot Cake Smoothies

Something Swanky made Carrot Cake Monkey Bread

My Recipes has a post for making your own Carrot Cake Jam

Kiran Srivastava guests posts on Katherine Martinelli’s site to share Carrot Cake Oatmeal <— I HAVE to try this for myself!

Cookie and Kate has Carrot Cake Pancakes

Inside BruCrew Life has Carrot Cake Cookies annnnnd Carrot Cake Fudge

Oh and for those who like to pin images without words. Here is the main image again:

Carrot Cake

What do you think? Any tempting ideas? Did I miss one you’re dying to share with me? Post away in the comments section. Again have a happy, safe, and healthy holiday!

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