Carrot Cake

You know what I like my cake served with? A hearty serving of vegetables.

I’m just kidding, that sounds like a nightmare. I shouldn’t admit this, but I usually keep veggies out of my cooking. I eat them raw, but I don’t like them messing with my carbs & fat. I don’t want to eat my pizza covered in peppers & spinach. I want it to taste like crust, sauce and cheese. JUST LET MY PIZZA BE PIZZA DAMMIT.

But there is an exception to my feelings on cooked veggies. A cinnamon-y spiced cream cheese-laden cake. It makes my house smell like a hug. A big, warm, hug where both people are wearing sweaters. Am I making sense? No? Sounds about right.

Also, thanks to my cousin Cheyenne’s suggestion, I am now adding a new section to my recipes… JACOB QUOTES. Basically, my husband barely talks, and when he does I think it’s cute. So now you get to hear his reviews of my food.

Jacob Quote: “Alli, you’re like… a really good baker. I mean… this is…. really good.”


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 cup sour cream (can replace with greek yogurt or applesauce)
  • 3 cups grated carrots (this was 6 medium carrots for me)


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 package cream cheese, softened
  • 2 1/4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  1. Preheat oven to 350 degrees. Spray two 9 inch cake pans, or line with parchment paper.
  2. In a medium sized bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the eggs, sugar, oil, vanilla, and sour cream until well combined. Stir in grated carrots.
  4. Gradually add dry ingredients into the wet ingredients. Fold in with a rubber spatula. To maintain a good texture, don’t overmix. Incorporate the ingredients until they’re just combined.
  5. Pour evenly into the two cake tins. Bake at 350 degrees for 30-35 minutes. A knife or toothpick inserted should come out clean.
  6. This part isn’t so fun. You have to let your cakes cool completely before adding frosting. However, if you let your cakes sit out at room temperature for 10 minutes, you can then put them in the fridge to speed up the cooling process!
  7. While cakes cool, make your frosting. Whip together butter, cream cheese, powdered sugar, vanilla, and cinnamon. It should be thick & spreadable.
  8. To assemble, place a big dollop on top of the bottom layer. Start small, and add more if you’d like. Ensure you have a majority of frosting for the rest of the cake. Top with the other cake, and spread the frosting over the top & sides. It doesn’t need to be pretty. You’re just gonna eat it anyway!

Note: If you don’t have cake pans, you can make this in a 9×13 pan. Bake at 350 for about 40 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: