Dreamy Carrot Cake


Once I finished my juice cleanse, I had a few bags of carrots left over. Clearly I went overboard at the fruit market but I wasn’t about to let these babies go to waste.


So I did what anyone coming out of a juice fast would do, I made some carrot cake with cream cheese frosting and some cupcakes, because the only thing better than cake is cake AND cupcakes. 

The recipe below with yield 12 cupcakes and 2 cakes. 

What you’ll need for the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated

What you’ll need for the frosting: 

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted

What to do:

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Beat the sugar, oil, and eggs together until light yellow. Add vanilla. I used my very own from here and felt it made the cake taste extra special.  

In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour and add them to your mixture. Tossing them with flour ahead of time will make sure they do not fall to the bottom of your cake but are evenly distributed throughout. Fold in the carrots, add to the batter and mix well.


Using an ice cream scooper, take one scoop out for each of your cupcakes. Divide the remaining batter equally between the 2 pans.



Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes and cupcakes to cool completely in the pans.


While they cool, mix the cream cheese, butter and vanilla until just combined. Add the powdered sugar and mix until smooth. You want to make sure this is thoroughly incorporated, otherwise your frosting won’t taste as good. It takes about 8 minutes. 

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. 


Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.



Frost your cupcakes as you usually would and then sit down and enjoy a few


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