AuthorLauren Timmerman, MS, RDNCategoryDifficultyIntermediate

Who says you can't heave your veggies and satisfy your sweet tooth? Most carrot cakes use exclusively walnuts, but I like the addition of the pecans to vary the flavor. Try this recipe for your next celebration!

Yields16 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Ingredients
 3 cups all-purpose flour
 1 ½ tsp kosher salt
 2 tsp baking soda
 2 tsp cinnamon
 2 cups granulated sugar
 1 ½ cups vegetable oil
 4 eggs
 1 tsp pure vanilla extract
 3 cups grated carrots
 ½ cup pecans, roughly chopped, plus more for garnish
 ½ cup walnuts, roughly chopped, plus more for garnish
 1 cup raisins
Cream Cheese Frosting
 8 oz block cream cheese, softened
 ½ cup butter, softened
 1 tsp pure vanilla extract
 4 cups powdered sugar

Directions
1

Set the oven rack to the middle shelf. Preheat oven to 350°F and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

2

In a separate bowl with a hand mixer, or a stand mixer, beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, nuts, and raisins. Divide the batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 45 minutes. Let the cake cool for about ,15 minutes then invert cakes onto a cooling rack and let cool completely.

3

Make frosting: In a large bowl, beat together cream cheese and butter until smooth. Add vanilla, powdered sugar and beat again until smooth. Frost cake as desired and garnish with pecans.

Nutrition Facts per serving: Calories 700, Total Fat 37g, Cholesterol 77mg, Sodium 270mg, Total Carbohydrate 85g, Dietary Fiber 2g, Sugar 62g, Protein 6g

© Jenifoto stock.adobe.com

Ingredients

Ingredients
 3 cups all-purpose flour
 1 ½ tsp kosher salt
 2 tsp baking soda
 2 tsp cinnamon
 2 cups granulated sugar
 1 ½ cups vegetable oil
 4 eggs
 1 tsp pure vanilla extract
 3 cups grated carrots
 ½ cup pecans, roughly chopped, plus more for garnish
 ½ cup walnuts, roughly chopped, plus more for garnish
 1 cup raisins
Cream Cheese Frosting
 8 oz block cream cheese, softened
 ½ cup butter, softened
 1 tsp pure vanilla extract
 4 cups powdered sugar

Directions

Directions
1

Set the oven rack to the middle shelf. Preheat oven to 350°F and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

2

In a separate bowl with a hand mixer, or a stand mixer, beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, nuts, and raisins. Divide the batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 45 minutes. Let the cake cool for about ,15 minutes then invert cakes onto a cooling rack and let cool completely.

3

Make frosting: In a large bowl, beat together cream cheese and butter until smooth. Add vanilla, powdered sugar and beat again until smooth. Frost cake as desired and garnish with pecans.

Carrot Cake

Carrot Cake

AuthorLauren Timmerman, MS, RDNCategoryDifficultyIntermediate

Who says you can't heave your veggies and satisfy your sweet tooth? Most carrot cakes use exclusively walnuts, but I like the addition of the pecans to vary the flavor. Try this recipe for your next celebration!

Yields16 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

Ingredients
 3 cups all-purpose flour
 1 ½ tsp kosher salt
 2 tsp baking soda
 2 tsp cinnamon
 2 cups granulated sugar
 1 ½ cups vegetable oil
 4 eggs
 1 tsp pure vanilla extract
 3 cups grated carrots
 ½ cup pecans, roughly chopped, plus more for garnish
 ½ cup walnuts, roughly chopped, plus more for garnish
 1 cup raisins
Cream Cheese Frosting
 8 oz block cream cheese, softened
 ½ cup butter, softened
 1 tsp pure vanilla extract
 4 cups powdered sugar

Directions
1

Set the oven rack to the middle shelf. Preheat oven to 350°F and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

2

In a separate bowl with a hand mixer, or a stand mixer, beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, nuts, and raisins. Divide the batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 45 minutes. Let the cake cool for about ,15 minutes then invert cakes onto a cooling rack and let cool completely.

3

Make frosting: In a large bowl, beat together cream cheese and butter until smooth. Add vanilla, powdered sugar and beat again until smooth. Frost cake as desired and garnish with pecans.

Nutrition Facts per serving: Calories 700, Total Fat 37g, Cholesterol 77mg, Sodium 270mg, Total Carbohydrate 85g, Dietary Fiber 2g, Sugar 62g, Protein 6g

© Jenifoto stock.adobe.com

Ingredients

Ingredients
 3 cups all-purpose flour
 1 ½ tsp kosher salt
 2 tsp baking soda
 2 tsp cinnamon
 2 cups granulated sugar
 1 ½ cups vegetable oil
 4 eggs
 1 tsp pure vanilla extract
 3 cups grated carrots
 ½ cup pecans, roughly chopped, plus more for garnish
 ½ cup walnuts, roughly chopped, plus more for garnish
 1 cup raisins
Cream Cheese Frosting
 8 oz block cream cheese, softened
 ½ cup butter, softened
 1 tsp pure vanilla extract
 4 cups powdered sugar

Directions

Directions
1

Set the oven rack to the middle shelf. Preheat oven to 350°F and grease 2 - 8" round cake pans with cooking spray. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.

2

In a separate bowl with a hand mixer, or a stand mixer, beat together sugar and oil until well combined. Add eggs one at a time beating well after each addition, then add vanilla. Mix in dry ingredients until just combined. Stir in carrots, nuts, and raisins. Divide the batter evenly between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 45 minutes. Let the cake cool for about ,15 minutes then invert cakes onto a cooling rack and let cool completely.

3

Make frosting: In a large bowl, beat together cream cheese and butter until smooth. Add vanilla, powdered sugar and beat again until smooth. Frost cake as desired and garnish with pecans.

Carrot Cake
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