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A family favorite that’s always requested for birthday parties and spring celebrations, carrot cake holds a special place in our hearts. Elevate your dessert table with a beautifully spiced carrot cake that’s as delightful to eat as it is to share.
- 1 cup white flour
- 1 cup whole wheat flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 cups sugar
- 1 ¼ cups walnut oil
- 4 eggs
- 3 cups carrots, grated
- ½–¾ cup walnuts, roughly chopped
- ½–¾ cup candied pineapple (If you can only find whole pieces, chop into bite-sized pieces.)
- 8 oz. cream cheese, softened
- 5 Tbsp. butter, softened
- 2 ½ cups powdered sugar
- ¼ cup maple syrup
Preheat the oven to 350 F. Butter two 9-inch or one 9-by-13-inch pan. Whisk flours, baking soda, salt and cinnamon in a bowl; set aside. Using the whisk attachment on your stand mixer, whisk the oil and sugar until combined. Whisk in eggs one at a time. Fold flour mixture into the wet ingredients. Fold in carrots, pineapple and walnuts. Bake cake(s) for about 40 minutes. Cool cake(s) for 15 minutes in the pan(s); turn onto wire racks to cool completely. For the frosting, beat butter and cream cheese in a stand mixer until combined. Add powdered sugar and maple syrup; beat until combined. For a lighter frosting, sift the powdered sugar before adding to the bowl. Chill the frosting for 20–30 minutes; frost and decorate your cake(s).
Michelle Grey is a cottage baker and runs Cakejam Bakery. Find recipes and more at cakejam.kitchen.
