Eat at Bett's

Our Passion for Food came from our Mom

Carrot Cake

My niece Emma and I made a fantastic carrot cake recipe. This cake was very dense and moist (almost pudding like) and so full of flavor. We made three layers instead of two and it worked well. I loved the cream cheese frosting, but have to admit that it didn’t cover the whole cake. If you choose to make this frosting, please consider doubling the recipe. I am embarrassed to say that I found this recipe at a blog I was visiting, but for whatever reason, my computer didn’t save the site in favorites for me. So if this is your recipe, I apologize for not giving you the credit you deserve.


1 pound grated carrots
4 extra large eggs
1 1/2 cups sugar
1 1/4 cups canola oil
2/3 cups firmly packed brown sugar
2 teaspoons vanilla
Finely grated zest of 1 large orange
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon freshly ground nutmeg
1 1/4 cups toasted walnuts
1/2 cup shredded coconut
1 cup raisins
(I added 1/2 cup drained crushed pineapple)

Preheat oven to 350 degrees. Prepare muffin tins with 48 regular cupcake papers or oil and parchment two 9″ cake pans.

Mix together the eggs, sugar, oil, brown sugar, vanilla and orange zest. Mix together all of the dry ingredients in a bowl with a whisk. Add the dry ingredients to the egg mixture, beat well. Add the grated carrots (I grated them pretty fine), coconut and raisins.

Pour the batter into prepared pans or scoop into cupcake papers (fill 3/4 full).

Bake cupcakes for 18-25 minutes or until toothpick comes out clean.
Bake 9″ cakes for about 35-40 minutes or until toothpick comes out clean. (I had to leave the cake in five extra minutes)

Let cakes cool before frosting.

Cream Cheese Frosting

12 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 teaspoons vanilla
1/4 teaspoon lemon extract (optional)
2 teaspoons lemon zest
2 teaspoons orange zest
2 1/2 cups confectioners’ sugar

Beat together until light and fluffy.

Using the spatula, spread the frosting and create swirls on the cake. If you would like, you can lightly press coconut onto to sides and top. We chose to pipe little carrots with some of the frosting that had been tinted with food coloring.


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