Kate's Carrot Cake


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Chef: Nate Jones



This is the ultimate carrot cake I make every year for Kate's Birthday. The hardest part is shredding the baby carrots, but the pay-off will make your tastebuds dance and sing!


1 cup Toasted Pecans or Walnuts
2 1/2 cup Shredded Baby Carrots
2 cup AP Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Ground Cinnamon
4 whole Eggs
1 1/2 cup Granulated Sugar
3/4 cup Safflower or Canola Oil
2 tsp Vanilla Extract
1/2 cup Apple Sauce
1/4 cup Usalted Butter (room temp)
8 oz Cream Cheese (room temp)
2 cup Confectioners Sugar
1 tsp Vanilla Extract
1 whole Zest of Lemon

Preheat Oven to 350 F with Rack Center.
Pam Spray two 9 inch cake pans and line the bottom with a parchment circle.
Cake - Toast whole nuts for 8 minutes and then let cool and chop corsely.
Break out the elbow grease and grate the baby carrots until you have 2 1/2 cups.
It will take a while In seperate bowl, whisk together flower baking soda, baking powder, salt and cinnamon.
In your mixer with paddle attachment, beat eggs till frothy and gradually add sugar until batter is thick (3-4 min).
Add the oil, applesauce and then the vanilla.
Add flour mixture until incorporated, then use a rubber spatula to fold in the carrots and chopped nuts.
Divide Batter betwix the two pans and bake for 25-30 min or until positive toothpick test.
Let cool for 5-10 min Frosting - Beat cream cheese and butter together in mixer, add sifted powdered sugar, then vanilla, then zest.
Invert one cake onto plate and layer with frosting, then place other cake inverted on top, creating a middle layer of yummy frosting.