Background & Personal Anecdotes

Carrot cake has always held a special charm for me—a dessert chameleon that can easily fit into breakfast or a late-night snack. Its moist, dense texture livened up with spices makes it incredibly adaptable. Surely, we all know that the ultimate wooer here is the cream cheese frosting, that luscious layer that ties everything together, but let's not dismiss the beauty of the cake itself.

I've found a delightful balance in carrot cake. You find it playful yet satisfying—a way to indulge while still incorporating a vegetable into your sweet treat. The inspiration came one desperate morning when Alex professed his craving only for the frosting. So, I turned to my favorite blog and cookbook, knowing it would have a twist on things, and stumbled upon carrot cake pancakes. Oh, how the blending of healthy components and indulgence blurred the lines of breakfast and dessert, becoming my secret weapon for weekend mornings.

But my love for carrot cake couldn't just stop there. After much trial and error, and some revelations from my husband's adamant dislike for "cluttered" cakes, I perfected a straightforward carrot cake recipe that centers on the carrots without the nuts, raisins, or pineapple distractions. Imagine this: a hearty, bronzed loaf cake filled with 3/4 pound of carrots and a touch of olive oil for a dairy-free twist. The subtleties of nutmeg, cinnamon, and apple cider blend into a snack for any time of day.

When I'm aiming for something celebratory, the layered carrot cake stands its ground. Recalling the graham cracker-inspired cake from Blue Hill, I melded graham crumbs with the classic elements. These thin, 15-minute baked layers filled with smooth, generous cream cheese frosting become an indulgence for any gathering. The beauty is in the simplicity—no one needs extravagant add-ins when the base is perfected.

I had this one carrot biscuit-cake hybrid on my radar for ages. I kept procrastinating until I craved it so badly, it became breakfast for dinner, much to my family's amusement. Fold the carrots into the mix and you've got a batter that cooks evenly, and better yet, can be made ahead.

The charm of carrot cake doesn't only lie in its ability to masquerade as health food. It's in its capacity to fulfill our sweet tooth while sneakily ensuring we get a dose of veggie goodness. Every time I revisit an iteration, either from inspiration or necessity, it always feels like hitting a culinary jackpot. You aren't just baking; you're crafting something that speaks to both the heart and happiness in each bite.

A bronzed carrot cake loaf with olive oil and spices

Cooking Tips and Techniques

Grating the Carrots & Texture:
Listen up. When it comes to carrot cake, the texture is everything. Finely grated carrots make all the difference. Whether you're using a food processor or opting for the old-school hand-grating method, the goal is the same: to get those carrots super fine. Coarsely shredded carrots might give you a chunkier result, which isn't what we're aiming for. For that melt-in-your-mouth experience, finely grated carrots blend seamlessly into the batter, contributing to a unified texture.

Key Ingredients & Their Roles:
Let's chat about the essentials. I usually stick to all-purpose flour for its reliable consistency. However, whole wheat flour can add a nutty quality and is a bit heavier, which means you could use a combination of both if you like a denser cake.

I prefer using olive oil for its subtle flavor and moistening qualities. Coconut oil is a fantastic alternative if you want a hint of nutty sweetness, and neutral oils like vegetable oil work in a pinch if you're looking for something that won't add extra flavor.

Spices like cinnamon, nutmeg, and ginger bring the cake to life. They add warmth and depth, transforming it from a simple veggie cake to a mouth-watering treat. Remember, the spices shouldn't overpower the other ingredients but instead, weave them together harmoniously.

Balancing Wet and Dry Ingredients:
The balance between wet and dry ingredients is crucial for achieving that just-right moistness. The batter shouldn't be too thick or too runny. Too dry and you'll get a crumbly cake; too wet and it will turn into a mushy mess. I've found that buttermilk adds a lovely tang and helps with the moistness. But if you're out of buttermilk, plain yogurt is a solid substitute. Both will react with the baking soda to give the cake a tender crumb.

Optional Additions:
Though my husband isn't a fan of extra stuff in his carrot cake, walnuts and raisins are traditional additions that blend well, adding texture and bursts of flavor. For a bit of flair, you might consider dried pineapple or even some shredded coconut to mix things up.

By getting your ingredients and techniques just right, you ensure that every slice of your carrot cake is consistently delightful. Whether it's a morning pick-me-up or the centerpiece for a celebration, mastering these details makes all the difference. Now, go on and get baking—you know you want to.

Cinnamon, nutmeg, and ginger spices for carrot cake

Recipe: Carrot Cake Pancakes


For the Pancakes:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup finely grated carrots (start with about 2 medium carrots)
  • 1/2 cup chopped walnuts or raisins (optional)
  • Butter, for cooking

For the Cream Cheese Topping:

  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 3 tablespoons milk or buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon


  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. In another bowl, whisk together the egg, brown sugar, buttermilk, and vanilla extract until well blended. Stir in the grated carrots.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Let the batter rest for five minutes.
  4. While the batter rests, prepare the cream cheese topping. In a small bowl, beat the cream cheese until fluffy and lump-free. Add the powdered sugar, milk, vanilla extract, and cinnamon, and mix until smooth. If the mixture is too thick, add a bit more milk until the desired consistency is reached.
  5. Heat a cast-iron skillet or griddle over medium heat and melt a tablespoon of butter. Give the batter a quick stir, then spoon 2 to 3 tablespoons of batter per pancake into the hot skillet. Cook until bubbles form and the edges look set, about 2 minutes. Flip and cook for another 2 minutes or until golden brown. Keep warm in the oven at 200°F/95°C. Repeat with remaining batter, adding more butter as needed.
  6. Serve the pancakes warm with a generous dollop of the cream cheese topping.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 350
  • Carbohydrates: 45g
  • Protein: 8g
  • Fat: 16g
  • Saturated Fat: 8g
  • Cholesterol: 75mg
  • Sodium: 470mg
  • Fiber: 2g
  • Sugar: 20g
Carrot cake pancakes with cream cheese topping

Recipe: Carrot Cake with Maple Cream Cheese Frosting

Ingredients for the Carrot Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)

Ingredients for the Maple Cream Cheese Frosting:

  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat and Prep: Preheat the oven to 350°F (177°C). Line 24 cupcake molds with papers or butter and flour them. For a layer cake, butter two 9-inch diameter cake pans, line with parchment paper, and butter and flour the paper.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Wet Ingredients: In a large bowl, whisk together the sugar and oil. Add the eggs one at a time, whisking well after each addition until well blended.
  4. Combine: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to over-mix. Fold in the grated carrots, walnuts, and raisins, if using.
  5. Fill and Bake Cupcakes: Divide the batter evenly among the cupcake molds, filling each about 3/4 full. Bake for 14-18 minutes, or until a tester inserted into the center comes out clean. Let the cupcakes cool in the pans for about 5 minutes before transferring them to a cooling rack to cool completely before frosting.
  6. Layer Cake Option: Divide the batter evenly between the two prepared cake pans. Bake for 40 minutes, or until a tester inserted into the center comes out clean. Let the cakes cool in the pans for about 15 minutes before turning them out onto a cooling rack. Peel off the parchment paper and let cool completely.
  7. Maple Cream Cheese Frosting: In a stand mixer, beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, beating until smooth. Add the maple syrup and vanilla extract, mixing until the frosting is smooth and well combined. Chill the frosting for 10-20 minutes until it sets up enough to spread smoothly.
  8. Frosting and Assembly: For cupcakes, use a piping bag fitted with a large star tip to pipe the frosting onto the cooled cupcakes. For the layer cake, place one cake layer on a serving plate, frost the top, stack the second layer, and frost the sides and top of the assembled cake. Swirl the frosting decoratively.
  9. Optional Tips: For extra flavor, toast some coconut flakes and sprinkle on top of the frosting. Adding a teaspoon of orange zest to the frosting can brighten the flavors.

Nutritional Information (per serving, based on 12 servings):

  • Calories: 650
  • Carbohydrates: 80g
  • Protein: 6g
  • Fat: 35g
  • Saturated Fat: 12g
  • Cholesterol: 100mg
  • Sodium: 400mg
  • Fiber: 3g
  • Sugar: 60g
A layered carrot cake with maple cream cheese frosting

Recipe: Carrot Cake with Cider and Olive Oil

Carrot Cake with Cider and Olive Oil

A delightful twist on a timeless classic, this Carrot Cake with Cider and Olive Oil is a moist and flavorful treat that's sure to impress. The combination of apple cider and olive oil adds a unique depth of flavor, while the grated carrots provide a delightful texture and nutritional boost.


  • 2 1/3 cups (290 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (215 grams) brown sugar
  • 1 cup olive oil
  • 3 large eggs
  • 1 cup apple cider
  • 1 teaspoon vanilla extract
  • 3/4 pound (340 grams) grated carrots (about 3 cups)

Optional: swap 1/3 to 1/2 of the all-purpose flour with whole wheat flour for a heartier texture.

Dairy-Free Cream Cheese Frosting (Optional):

  • 1 cup (8 ounces or 225 grams) non-dairy cream cheese
  • 2 tablespoons (30 grams) non-dairy yogurt or sour cream
  • 1/2 cup (60 grams) powdered sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C).
  2. Coat a 9×5-inch loaf pan with olive oil or nonstick spray, or line with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a medium bowl, whisk together brown sugar, olive oil, eggs, cider, and vanilla until smooth.
  5. Stir grated carrots into the wet ingredients until evenly coated.
  6. Combine wet and dry ingredients, mixing until just blended and no floury bits remain.
  7. Add batter to the prepared loaf pan and level the top.
  8. Bake for 60 to 70 minutes, or until a skewer inserted in the center comes out clean.
  9. Let cool in the pan for 20 to 30 minutes, then remove from pan and cool completely on a rack.
  10. The cake will remain moist and actually taste better the next day.

Frosting Instructions:

  1. In a stand mixer or food processor, beat the non-dairy cream cheese and non-dairy yogurt or sour cream until smooth.
  2. Add the powdered sugar and vanilla extract, mixing until creamy and light.
  3. Spread the frosting over the cake once it's completely cooled. The frosting will be softer than traditional, but the tanginess is spot on.

Baking Tips:

  • Grate the carrots finely to blend seamlessly into the cake.
  • Ensure the batter consistency isn't too thick or too runny to avoid a crumbly or mushy cake.
  • Using apple cider and olive oil adds moisture, extending the cake's shelf life without the need for additional preservatives.

Enjoy the timeless charm of carrot cake with a delightful twist!

Nutritional Information (per serving):

  • Calories: 420
  • Carbohydrates: 55g
  • Protein: 5g
  • Fat: 21g
  • Fiber: 2g
A bowl of carrot cake batter