The Undisputed Taste of Homemade
Carrot Cake
25 Carrot Cake Recipes
BY: SOPHIA FREEMAN
© 2019 Sophia Freeman All Rights Reserved

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Table of Contents
Simple and Delicious Carrot Cake Recipes
1) Grandma’s Carrot Cake
2) Almond Carrot Cake with Lemon Frosting
3) Carrot and Banana Cake
4) Pineapple Carrot Cake
5) Restaurant Carrot Cake
6) Absolutely to Die for Carrot Cake
7) Healthy Carrot Cake Bites
8) Martha Stewart Carrot Cake
9) Moist Carrot Cake
10) Betty Crocker Carrot Cake
11) Banana Carrot Cake
12) Christmas Carrot Cake
13) Carrot Cake Cheesecake
14) Tropical Carrot Cake with Coconut Frosting
15) Hawaiian Carrot Cake
16) Brown Butter Carrot Cake
17) Vegan Carrot Cake
18) Celebration Carrot Cake
19) Caramel and Pecan Carrot Cake Cupcakes
20) Sugar Free Carrot Cake
21) Simple Carrot Cake Cupcakes
22) Carrot Cake Cheesecake Bars

23) Gluten Free Carrot Cake
24) Breakfast Carrot Cake Cookies
25) Southern Carrot Cake
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Simple and Delicious Carrot Cake
Recipes
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1) Grandma ’ s Carrot Cake
One bite of this delicious carrot cake and it will remind you of your
grandmother ’ s cooking . Make this cake to celebrate any occasion in
your household .
Yield: 8 servings
Preparation Time: 1 hour
Ingredients for the cake:
Butter, for greasing
2 cups of all-purpose flour, extra for dusting
2 cups of white sugar
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 teaspoon of salt
4 eggs, large
1 ½ cup of vegetable oil
3 cups of carrots, grated

1 ½ cups of pecans, chopped and optional
Ingredients for the frosting:
two 8-ounce pack of cream cheese
1 stick of salted butter
one 16-ounce pack of powdered sugar
1 teaspoon of pure vanilla
½ cup of pecans, chopped
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Instructions:
1 . Preheat the oven to 350 degrees . Grease 3 large cake pans . Dust
lightly with flour and line with three sheets of parchment paper . Set
aside .
2 . In a large bowl, add in the all - purpose flour, granulated sugar, baking
soda, ground cinnamon and dash of salt . Stir well to mix .
3 . Add in the large eggs, vegetable oil, grated carrots and chopped
pecans . Fold gently to mix .
4 . Pour the batter into the cake pans . Place into the oven to bake for 40
minutes .
5 . Remove and set aside to cool for 5 minutes . Transfer the cakes to a
wire rack to cool completely .
6 . In a medium bowl, add in the cream cheese, salted butter, powdered
sugar and pure vanilla . Beat with an electric mixer until mixed . Add in
the chopped pecans and fold gently to incorporate .
7 . Spread the frosting over each cake . Place the cakes on top of one
another and serve .

2) Almond Carrot Cake with Lemon
Frosting
This is the perfect carrot cake dish to serve during the summer season .
Packed with a lemony taste, it will help to cool you off after a long day at
the beach .
Yield: 8 servings
Preparation Time: 1 hour and 10 minutes
Ingredient List:
½ cup of gluten free flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
¼ teaspoons of ground nutmeg
4 eggs, separated
1 ¼ cups of white sugar
1 to 2 tablespoons of maple syrup
1 lemon, fresh and zest

2 cups of carrots, grated
2 cups of ground almonds
Ingredients for the frosting:
one 8-ounce block of soft cream cheese
1 stick of soft butter
1 cup of confectioner’s sugar
2 teaspoons of fresh lemon juice
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Instructions:
1 . Preheat the oven to 325 degrees . Grease a large baking dish with
butter . Line the bottom with a sheet of parchment paper .
2 . In a large bowl add in the flour, ground cinnamon, ground nutmeg and
baking soda . Stir well to mix and set aside .
3 . Add in the egg yolks, granulate sugar and maple syrup . Beat with an
electric mixer until thick in consistency . Add in the lemon zest and stir to
incorporate . Set aside this mixture .
4 . Add in the grated carrots, almonds and flour . Stir well until just
mixed .
5 . Add in the egg whites and stir until peaks begin to form on the
surface .
6 . Pour this mixture into the baking dish . Place into the oven to bake for
1 hour or until the top is golden brown . Remove and set aside to cool on
a wire rack completely .
7 . In a large bowl add in the soft cream cheese, soft butter,
confectioner ’ s sugar and fresh lemon juice . Beat with an electric mixer
until smooth in consistency .
8 . Spread the frosting over the top of the cake . Serve immediately .

3) Carrot and Banana Cake
This cake is the ultimate combination between a banana cake and a carrot
cake . Made with healthy wheat flour and applesauce instead of butter, it
is much healthier for you than any cake you can make today .
Yield: 12 servings
Preparation Time: 1 hour and 5 minutes
Ingredients for the cake:
1 ½ cups of whole wheat flour
½ cup of quick cooking oats
1 teaspoon of baker’s style baking powder
½ teaspoons of baker’s style baking soda
1 teaspoon of ground cinnamon
¼ teaspoons of salt
2 ripe bananas, mashed
½ cup of dark brown sugar
1 egg, large
1 teaspoon of pure vanilla
1 tablespoon of coconut oil

2 tablespoons of unsweetened applesauce
1 cup of carrots, fresh and shredded
1/3 cup of unsweetened vanilla almond milk
¼ cup + 2 Tablespoons of pecans, chopped
Ingredients for the frosting:
4 ounces of low-fat soft cream cheese
1/3 cup of powdered sugar
¼ teaspoons of ground cinnamon
½ teaspoons of pure vanilla
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Instructions:
1 . Preheat your oven to 350 degrees . Grease a large loaf pan with a
cooking spray .
2 . In a large bowl add in the whole - wheat flour, oats, ground cinnamon,
dash of salt and baking powder and soda . Stir well to mix and set this
mixture aside .
3 . In a medium bowl add in the mashed banana, light brown sugar, large
egg and pure vanilla . Whisk until creamy in consistency . Add in the
coconut oil, unsweetened applesauce, almond milk and shredded carrots .
Stir well to mix .
4 . Add the wet ingredients to the dry ingredients . Fold until just mixed .
Add in the ¼ cup of pecans and stir well until incorporated .
5 . Pour the batter in the loaf pan . Place into the oven to bake for 45 to 1
hour or until the cake is baked through . Remove and transfer to a wire
rack to cool completely .
6 . In a medium bowl add in the cream cheese, powdered sugar, ground
cinnamon and pure vanilla . Beat with an electric mixer until creamy in
consistency .
7 . Spread the frosting over the cake .
8 . Top off with the remaining pecans and serve .

4) Pineapple Carrot Cake
To kick things off we have the perfect carrot cake dish to serve during
your next Easter - themed party . It is a moist cake that is infused with a
sweet pineapple flavor that you will love .
Yield: 20 servings
Preparation Time: 1 hour
Ingredient List:
1 cup of walnuts, chopped
2 cups of all-purpose flour
1 teaspoon of baker’s style baking soda
1 ½ teaspoons of baker’s style baking powder
½ teaspoons of ground cinnamon
¾ cup of white sugar
¾ cup of light and packed brown sugar
½ cup of vegetable oil
½ cup of soft unsalted butter
4 eggs
2 teaspoons of pure vanilla

2 ½ cups of grated carrots
1 cup of crushed pineapple
Ingredients for the cream cheese frosting:
¼ cup of soft unsalted butter
one 8-ounce pack of soft cream cheese
2 cups of confectioner’s sugar
1 teaspoon of pure vanilla
1 teaspoon of orange zest
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Instructions:
1 . Preheat the oven to 350 degrees . Grease two large cake pans with
cooking spray . Dust with a touch of flour and line the bottom with a
sheet of parchment paper .
2 . Spread the chopped walnuts onto a large baking sheet . Place into the
oven to bake for 8 to 10 minutes or until browned . Remove and set
aside .
3 . In a medium bowl, add in the all - purpose flour, baking soda and
powder, dash of salt and ground cinnamon . Stir well to mix .
4 . In a large bowl of an electric mixer that has been fit with a paddle
attachment . Add in the granulated sugar, light brown sugar, vegetable oil
and soft butter . Beat on the highest setting until fluffy in consistency .
5 . Add in the pure vanilla and flour mixture . Beat until evenly mixed .
6 . Add in the chopped walnuts, grated carrots and crushed pineapple .
Fold gently to incorporate .
7 . Pour the batter into the cake pans . Place into the oven to bake for 25
to 30 minutes or until baked through . Remove and set aside to cool for 10
minutes .
8 . In a large bowl add in the butter and soft cream cheese . Beat on the
lowest setting until smooth in consistency . Add in a cup of
confectioner ’ s sugar and continue to beat until smooth . Add in the pure
vanilla and orange zest . Beat to incorporate .

9 . Place one layer of cake onto a large plate . Spread 1 / 3 of the frosting
over the top . Place the second cake over the frosting . Top off with the
remaining frosting, making sure to spread over the sides and top .
10 . Garnish with the chopped walnuts and serve .
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5) Restaurant Carrot Cake
Just as the name implies, this is a carrot cake dish that you can often find
served in many restaurants and diners around the United States .
Yield: 8 to 10 servings
Preparation Time: 3 hours and 30 minutes
Ingredient List:
1 cup of pecans, chopped
2 cups of all-purpose flour
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of ground cinnamon
1 teaspoon of salt
1 cup of vegetable oil
½ cup of buttermilk
1 ½ teaspoons of pure vanilla
4 eggs, large
2 cups of granulated sugar
1 cup of carrots, peeled and shredded

Ingredients for the frosting:
2 sticks of butter, soft
two 8-ounce packs of cream cheese
1 tablespoon of pure vanilla
2 cups of powdered sugar
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Instructions:
1 . Preheat the oven to 325 degrees . Grease two large cake pans with
butter . Line each pan with a sheet of parchment paper . Dust lightly with
flour .
2 . Add the chopped pecans onto a large baking sheet . Place into the
oven to bake for 8 to 10 minutes . Remove and set aside .
3 . In a large bowl, add in the all - purpose flour, ground cinnamon, dash
of salt and baking powder and soda . Stir well to mix .
4 . In a small bowl, add in the vegetable oil, buttermilk and pure vanilla .
Stir to mix and set aside .
5 . In a large bowl, add in the eggs and granulated sugar . Beat with an
electric mixer until pale in color . Add in the vegetable mixture and beat
until mixed .
6 . Add in the flour mixture and beat on the lowest setting until just
mixed . Add in the shredded carrots and toasted pecans . Fold gently to
incorporate .
7 . Pour the batter into the cake pans . Place into the oven to bake for 1
hour or until baked through . Remove and transfer to a wire rack to cool
for 30 minutes .
8 . In a medium bowl, add in the butter and cream cheese . Beat with an
electric mixer until smooth in consistency . Add in the pure vanilla and
powdered sugar . Continue to beat until fluffy in consistency .
9 . Put the cakes onto a large plate .
10 . Spread the frosting over the cakes . Place on top of each other and

cover . Place into the fridge to chill for 1 hour . Remove from the fridge
and serve immediately .

6) Absolutely to Die for Carrot Cake
This cake will surely receive rave reviews from your friends and family .
It is so delicious and moist, this is a cake recipe the entire family will be
begging for .
Yield: 16 servings
Preparation Time: 35 minutes
Ingredients for the cake:
1 ¼ cups of unsweetened applesauce
2 cups of granulated sugar
3 eggs, large
2 cups of all-purpose flour
1 teaspoon of baker’s style baking soda
1 ½ teaspoons of baker’s style baking powder
½ teaspoons of salt
1 teaspoon of ground cinnamon
2 cups of carrots, grated
1 cup of sweetened coconut, shredded
1 cup of nuts, chopped and optional

1 teaspoon of pure vanilla
1 cup of pineapple, crushed
Ingredients for the frosting:
1 cup of soft butter
16 ounces of soft cream cheese
2 teaspoons of pure vanilla
2 pounds of powdered sugar
Toasted pecans, chopped
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Instructions:
1 . Preheat the oven to 350 degrees .
2 . Add all of the ingredients for the cake into a large mixing bowl . Stir
well until just mixed .
3 . Pour the batter between two large cake pans that have been greased
with cooking spray .
4 . Place into the oven to bake for 35 to 40 minutes or until baked
through . Remove and set aside to cool for 10 minutes .
5 . In a large bowl add in the soft butter and soft cream cheese . Beat
with an electric mixer until fluffy in consistency . Add in the pure vanilla
and powdered sugar . Beat again until smooth in consistency .
6 . Spread the frosting on the cake . Top off with the chopped pecans .
Serve .

7) Healthy Carrot Cake Bites
These delicious carrot cake bites are the perfect snacks to take on the go
with you any day of the year . It is made with simple ingredients, making
it easy on your budget .
Yield: 24 servings
Preparation Time: 1 hour and 15 minutes
Ingredient List:
1 cup of rolled oats
½ cup of carrots, shredded
¼ cup of raisins
¼ cup of almonds, chopped
½ teaspoons of ground cinnamon
1/8 teaspoons of ground cloves
1/8 teaspoons of ground nutmeg
1/3 cup of almond butter
¼ cup of maple syrup

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Instructions:
1 . In a large bowl add in the rolled oats, shredded carrots, chopped
almonds, raisins and ground cinnamon . Stir well to mix .
2 . Add in the almond butter and maple syrup . Toss well to mix .
3 . Place the mixture into the fridge to chill for 1 hour .
4 . Remove and shape into small bites that are 1 inch in size . Serve
immediately .
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8) Martha Stewart Carrot Cake
This is a delicious cake that is made by the culinary miracle herself .
Made with layers of moist spiced cake, this cake contains a taste of pecans
and carrots that I know you will fall in love with .
Yield: 10 servings
Preparation Time: 55 minutes
Ingredient List:
2 ½ cups of flour, extra for dusting
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
¾ teaspoons of salt
½ teaspoons of ground ginger
¼ teaspoons of ground nutmeg
3 sticks of unsalted butter, extra for greasing
1 cup of packed brown sugar
½ cup of granulated sugar
3 eggs, large
2 teaspoons of pure vanilla
½ cup of water
1 pound of carrots, peeled and shredded
2 cups of pecans, chopped
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Instructions:
1 . Preheat the oven to 350 degrees . Grease three cake pans with butter .
Line each pan with a sheet of parchment paper . Dust each parchment
sheet with flour .
2 . In a large bowl, add in the all - purpose flour, ground cinnamon, dash
of salt, ground ginger, baking soda, ground nutmeg and baking powder .
Stir well to mix .
3 . In a medium bowl, add in the butter, brown sugar and granulated
sugar . Beat with an electric mixer until smooth in consistency . Add in
the eggs, pure vanilla, water and carrots . Continue to beat until evenly
mixed .
4 . Add in the flour mixture and beat until just mixed .
5 . Pour the batter into the cake pans . Place into the oven to bake for 30
minutes or until baked through . Remove and set aside onto a wire rack to
cool for 15 minutes .
6 . Stack the cakes on top of each other . Frost with your favorite frosting
and serve .

9) Moist Carrot Cake
Just as the name implies, this is a kind of carrot cake that is incredibly
moist — there is no other cake quite like it .
Yield: 16 servings
Preparation Time: 50 minutes
Ingredient List:
2 cups of carrots, shredded
one 20-ounce can of pineapple, crushed and drained
2 cups of granulated sugar
1 cup of canola oil
4 eggs, large
1 teaspoon of pure vanilla
2 cups of all-purpose flour
2 teaspoons of baker’s style baking soda
2 teaspoons of ground cinnamon
¼ teaspoons of ground nutmeg
Ingredients for the frosting:

one 8-ounce pack of soft cream cheese
¼ cup of soft butter
2 teaspoons of pure vanilla
3 ¾ cups of confectioner’s sugar
Pecans, chopped, for serving and optional
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Instructions:
1 . Preheat the oven to 350 degrees . Grease a large baking dish with
cooking spray .
2 . In a large bowl add in the shredded carrots, can of pineapple,
granulated sugar, canola oil, large eggs and pure vanilla . Stir well until
evenly blended .
3 . Add in the all - purpose flour, baking soda, ground cinnamon and
ground nutmeg . Stir well until evenly mixed .
4 . Pour the mixture into the greased baking dish .
5 . Place into the oven to bake for 40 to 45 minutes or until baked
through . Remove and set aside to cool completely .
6 . In a large bowl add in the soft cream cheese, soft butter, pure vanilla
and confectioner ’ s sugar . Beat with an electric mixer until smooth in
consistency .
7 . Spread the frosting over the cake, making sure to spread evenly along
the sides and top .
8 . Sprinkle the chopped pecans over the top if you desire . Serve .

10) Betty Crocker Carrot Cake
If you are a fan of many Betty Crocker recipes, then this is one carrot cake
dish that you need to try for yourself .
Yield: 12 servings
Preparation Time: 1 hour and 5 minutes
Ingredients for the cake:
1 ½ cups of granulated sugar
1 cup of vegetable oil
3 eggs, large
2 cups of all-purpose flour
2 teaspoons of ground cinnamon
1 teaspoon of baker’s style baking soda
1 teaspoon of pure vanilla
½ teaspoons of salt
3 cups of carrots, shredded
1 cup of walnuts, chopped
Ingredients for the frosting:
one 8-ounce pack of soft cream cheese
¼ cup of soft butter
2 to 3 teaspoons of whole milk

1 teaspoon of pure vanilla
4 cups of powdered sugar
Ground nutmeg, optional
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Instructions:
1 . Preheat the oven to 350 degrees . Grease a large cake pan with
shortening . Dust lightly with flour .
2 . In a large bowl, add in the granulated sugar, vegetable oil and large
eggs . Beat with an electric mixer until smooth in consistency . Add in
the all - purpose flour, ground cinnamon, pure vanilla, dash of salt and
baking soda . Beat on the lowest setting until just mixed .
3 . Add in the shredded carrots and chopped walnuts . Fold to
incorporate .
4 . Pour the batter into the cake pan .
5 . Place into the oven to bake for 40 to 45 minutes or until baked
through . Remove and set onto a wire rack to cool completely .
6 . In a medium bowl, add in the cream cheese, soft butter, whole milk
and pure vanilla . Beat with an electric mixer until smooth in
consistency . Add in the powdered sugar and beat again until smooth .
7 . Frost the cake with the frosting evenly on all sides .
8 . Sprinkle the ground nutmeg over the top if you wish . Serve
immediately .

11) Banana Carrot Cake
If you love the taste of bananas and carrot cake, then this is the perfect
cake recipe for you . Made with a sweet coconut cream cheese frosting,
this is a dish that you can make to celebrate practically any occasion .
Yield: 8 to 12 servings
Preparation Time: 1 hour and 30 minutes
Ingredients for the cake:
2 1/3 cups of flour
1 cup of sweetened coconut flakes
1 cup of macadamia nuts, lightly toasted
½ cup of crystallized ginger, optional
1 tablespoon of ground cinnamon
½ teaspoons of grated nutmeg
2 ½ teaspoons of baker’s style baking powder
1 teaspoon of salt
½ teaspoons of baker’s style baking soda
2 cups of white sugar
1 cup of melted coconut oil
4 eggs, large
2 teaspoons of pure vanilla

2 cups of carrots, peeled and grated
3 bananas, mashed
Ingredients for the frosting:
4 ½, 8 ounce packs of cream cheese
1 cup + 2 Tablespoons of unsalted butter
3 cups of powdered sugar
1 cup + 2 Tablespoons of sweetened cream of coconut
1 ½ teaspoons of pure vanilla
¾ teaspoons of coconut extract
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Instructions:
1 . Preheat the oven to 350 degrees . Grease three large cake pans with
cooking spray . Line the pans with sheets of parchment paper .
2 . In a food processor add in 1 / 3 cup of flour, coconut flakes,
macadamia nuts and crystallized ginger . Pulse on the highest setting until
chopped . Set this mixture aside .
3 . In a large bowl add in the remaining flour, ground cinnamon, baking
powder and soda and dash of salt . Stir well to mix .
4 . In a separate large bowl add in the granulated sugar and melted
coconut oil . Beat with an electric mixer until smooth in consistency .
Add in the eggs, mashed bananas and pure vanilla . Beat again to
incorporate .
5 . Add in the flour and spice mixture . Beat on the highest setting with
the electric mixer for 30 seconds . Add in the macadamia nut mixture and
the grated carrots . Stir until evenly mixed .
6 . Pour the mixture among the prepared cake pans .
7 . Place into the oven to bake for 30 minutes or until baked through .
Remove and set aside to cool for 15 minutes .
8 . In a medium bowl add in the cream cheese, butter, powdered sugar,
cream of coconut, pure vanilla and coconut extract . Beat with an electric
mixer until smooth in consistency .

9 . Spread the frosting onto the cake, making sure to cover the sides and
top thoroughly .
10 . Place into the fridge to chill for 30 minutes or until firm .
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12) Christmas Carrot Cake
Just as the name implies, this is the perfect carrot cake to put together
during the Christmas holiday . One bite and you will never want to make
any other carrot cake again .
Yield: 18 servings
Preparation Time: 2 hours
Ingredient List:
4 eggs, large
1 ¼ cup of vegetable oil
2 cups of white sugar
2 teaspoons of pure vanilla
2 cups of all-purpose flour
2 teaspoons of baker’s style baking soda
2 teaspoons of baker’s style baking powder
½ teaspoons of salt
2 teaspoons of ground cinnamon

3 cups of fresh carrots, grated
1 cup of pecans, chopped
½ cup of butter, soft
8 ounces of cream cheese, soft
4 cups of confectioner’s sugar
1 teaspoon of pure vanilla
1 cup of pecans, chopped
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Instructions:
1 . Preheat the oven to 350 degrees . Grease a large cake pan with
cooking spray and dust lightly with flour .
2 . In a large bowl, add in the large eggs, vegetable oil, granulated sugar
and pure vanilla . Stir well to mix .
3 . Add in the all - purpose flour, ground cinnamon, dash of salt and
baking powder and soda . Stir to mix . Add in the grated carrots and stir
well until just mixed .
4 . Pour the batter into the cake pan .
5 . Place into the oven to bake for 45 to 50 minutes or until baked
through . Remove and set aside to cool completely on a wire rack .
6 . In a medium bowl, add in the butter, soft cream cheese, powdered
sugar, pure vanilla and chopped pecans . Beat with an electric mixer until
smooth in consistency .
7 . Spread the frosting over the top of the cake . Serve .

13) Carrot Cake Cheesecake
If you are looking for a cake dish that will surely impress, then this is the
perfect carrot cake dish for you to make . Made with layers of decadent
carrot cake and a center packed with cheesecake, this is a dish that will
surely please .
Yield: 16 servings
Preparation Time: 2 hours and 30 minutes
Ingredients for the cake:
2 cups of granulated sugar
1 cup of canola oil
4 eggs, large
2 cups of all-purpose flour
1 teaspoon of baker’s style baking soda
1 teaspoon of baker’s style baking powder
¼ teaspoons of salt
2 teaspoons of ground cinnamon
2 cups of carrots, shredded

Ingredients for the cheesecake:
two 8-ounce packs of soft cream cheese
1 cup of white sugar
¼ teaspoons of salt
2 eggs, large
¼ cup of sour cream
1/3 cup of heavy whipping cream
Ingredients for the frosting:
1 cup of soft unsalted butter
one 8-ounce pack of soft cream cheese
1 teaspoon of pure vanilla
¼ cup of heavy cream
4 cups of powdered sugar
1 cup of chopped pecans
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Instructions:
1 . Preheat the oven to 325 degrees . Add 1 inch of water to a large
roasting pan . Place the roasting pan into the oven and allow to preheat .
2 . Wrap a large springform pan with a sheet of aluminum foil . Line the
bottom of the pan with a sheet of parchment paper .
3 . In a large bowl add in the cream cheese, dash of salt and eggs . Beat
with an electric mixer for 2 minutes or until creamy in consistency .
4 . Add in the sour cream and heavy cream . Continue to beat until fluffy
in consistency . Pour this mixture into the springform pan .
5 . Place into the oven to bake for 45 minutes . Turn off the oven after
this time . Allow to sit in the oven for 30 minutes . Remove and set aside
to cool completely .
6 . Remove the cheesecake from the pan and transfer to the freezer to
freeze for 2 hours .
7 . Preheat the oven to 350 degrees . Grease two large cake pans and dust
with a touch of flour .

8 . In a large bowl add in the granulated sugar, vegetable oil and large
eggs . Stir well until evenly blended . Then add in the flour, baking soda
and powder, dash of salt and ground cinnamon . Stir well for 2 minutes
before adding in the shredded carrots . Stir until blended .
9 . Pour the batter into the cake pans and place into the oven to bake for
30 minutes . Remove and cool for 10 minutes before setting aside to cool
completely .
10 . In a large bowl add in the soft cream cheese and butter . Beat with an
electric mixer until fluffy in consistency . Add in the granulated sugar,
pure vanilla and heavy cream . Continue to beat for 3 to 5 minutes or until
fluffy in consistency . Add in the pecans and fold to incorporate .
11 . Add a layer of the carrot cake onto a large cake pan . Top off with
the cheesecake layer and add the remaining carrot cake as the third layer .
Spread the frosting generously over the three layers, making sure to coat
the sides . Serve immediately .
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14) Tropical Carrot Cake with Coconut
Frosting
There is no other carrot cake that you can enjoy where you will feel like
you are relaxing on a cool tropical island with every bite .
Yield: 8 to 10 servings
Preparation Time: 1 hour and 30 minutes
Ingredients for the cake:
2 1/3 cups of white flour
1 cup of sweetened and flaked coconut
1 cup of roasted macadamia nuts
¾ cup of crystallized ginger, chopped
3 ½ teaspoons of ground cinnamon
2 ½ teaspoons of baker’s style baking powder
1 teaspoon of salt
½ teaspoons of baker’s style baking soda
2 cups of granulated sugar
1 cup of vegetable oil
4 eggs, large
2 teaspoons of pure vanilla
2 cups of carrots, peeled and grated

two 8-ounce cans of crushed pineapple, drained
Ingredients for the frosting:
three 8-ounce packs of cream cheese
¾ cup of unsalted soft butter
2 cups of powdered sugar
¾ cup of sweetened cream of coconut
1 teaspoon of pure vanilla
½ teaspoons of coconut extract
14 roasted macadamia nuts
¼ cup of crystallized ginger, chopped
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease three large cake pans with
butter . Line the bottom of the pans with a sheets of parchment paper .
Set aside .
2 . In a food processor, add in 1 / 3 cup of the all - purpose flour,
sweetened coconut, roasted macadamia nuts and chopped ginger . Pulse
on the highest setting until chopped .
3 . In a large bowl add in the remaining two cups of all - purpose flour,
ground cinnamon, baking powder, dash of salt and baking soda . Stir well
to mix .
4 . In a separate large bowl, add in the granulated sugar and vegetable oil .
Beat with an electric mixer until smooth in consistency . Add in the large
eggs and pure vanilla . Beat again to mix .
5 . Add in the flour mixture and coconut mixture . Add in the carrots and
pineapple . Stir until just mixed .
6 . Pour the batter among the cake pans . Place into the oven to bake for
30 minutes . Remove and set the cakes aside to cool for 1 hour .
7 . In a medium bowl, add in the cream cheese and butter . Beat with an
electric mixer until smooth in consistency . Add in the powdered sugar,
cream of coconut, pure vanilla and coconut extract . Beat again until

creamy . Place into the fridge to chill for 30 minutes .
8 . Place one cake onto a large cake platter . Spread ¾ cup of the frosting
over the cake . Spread evenly . Repeat with the remaining two cakes .
Top off with the macadamia nuts and chopped ginger . Serve .

15) Hawaiian Carrot Cake
This is a great tasting carrot cake that you can make during the fall
season . Packed full of sweetness and spread with a rich coconut icing,
this is a dish that is to die for .
Yield: 12 servings
Preparation Time: 1 hour
Ingredients for the cake:
1 cup of pineapple, canned and chopped
4 cups of carrot, grated
2 ½ cups of all-purpose flour
1 tablespoon of baker’s style baking powder
1 teaspoon of salt
2 teaspoons of ground cinnamon
1 teaspoon of nutmeg

1 cup of unsalted butter
1 ¼ cups of gold brown sugar
4 eggs, large
2 teaspoons of pure vanilla
½ cup of whole milk
Ingredients for the icing:
two 8-ounce packs of cream cheese
1 cup of unsalted butter
¼ cup of sour cream
1 teaspoon of pure vanilla
2 ½ cups of powdered sugar
1 cup of sweetened coconut flakes
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease two large cake pans with
cooking spray .
2 . In a large bowl add in the all - purpose flour, baking powder and soda,
dash of salt, ground cinnamon and ground nutmeg . Stir well until evenly
mixed .
3 . In the large bowl of an electric mixer, add in the butter . Beat on the
highest setting until creamy in consistency . Add in the gold brown sugar,
eggs and pure vanilla . Beat again until fluffy in consistency .
4 . Add in 1 / 3 of the flour mixture and half of the milk . Stir until just
mixed . Add in the remaining flour, milk, pineapple and grated carrots .
Stir again until just mixed .
5 . Pour the batter between the cake pans . Place into the oven to bake for
40 to 50 minutes or until baked through . Remove and set aside to cool for
15 minutes before setting aside to cool completely .
6 . In a large bowl add in the butter, sour cream, pure vanilla and cream
cheese . Beat with an electric mixer until creamy in consistency . Add in
the powdered sugar and sweetened coconut flakes . Beat again until
fluffy .

7 . Place both cakes onto a large cake pan . Spread the frosting over the
top and place the cakes on top of each other . Spread the frosting along
the sides .
8 . Garnish the cake with the coconut flakes and serve .

16) Brown Butter Carrot Cake
The use of brown butter in a carrot cake helps to give it a delicious flavor
so that the pickiest of eaters won ’ t be able to resist for long .
Yield: 8 servings
Preparation Time: 1 hour and 15 minutes
Ingredients for the cake:
1 pound of carrots, grated
3 eggs, large
2 cups of white sugar
1 ½ cup of canola oil
1/3 cup of buttermilk
1 ½ teaspoons of pure vanilla
2 cups of all-purpose flour
1 cup of whole wheat flour
2 teaspoons of baker’s style baking powder
1 teaspoon of baker’s style baking soda
1 teaspoon of salt
1 teaspoon of ground cinnamon
1 teaspoon of ground ginger
1/8 teaspoons of ground cloves

Ingredients for the frosting:
2 sticks of unsalted butter
one 16-ounces of cream cheese
1 teaspoon of pure vanilla
Dash of sea salt
3 to 4 cups of powdered sugar
¼ cup of coconut, shredded and for garnish
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease two large cake pans with
cooking spray and line each with a sheet of parchment paper .
2 . In a large bowl add in the carrots, large eggs, granulated sugar,
buttermilk and pure vanilla . Stir to mix .
3 . In a separate large bowl add in the all - purpose flour, baking soda and
powdered powder, dash of salt, ground cinnamon, ground ginger and
cloves . Stir well to mix .
4 . Add in the carrot mixture and stir until just mixed .
5 . Pour the batter into the cake pans . Place into the oven to bake for 30
to 40 minutes or until baked through . Remove and set aside to cool
completely .
6 . In a small saucepan add in the butter . Set over medium to high heat
and cook for 5 minutes or until the butter is brown . Pour into a small
bowl and place into the fridge to chill for 15 minutes .
7 . Remove after this time and add in the cream cheese and regular butter
into the browned butter mixture . Add in the pure vanilla and dash of salt .
Stir well to mix .
8 . Add in the powdered sugar and whisk until mixed .
9 . Place the cakes onto a large cake plate . Spread the frosting over the
top .
10 . Place into the fridge to chill for 20 minutes or until chilled . Remove
and serve .

17) Vegan Carrot Cake
This is a delicious cake that you can enjoy without any guilt . It is gluten
free, packed full of a delicious spicy cake and smothered in a frosting that
will satisfy all who try it .
Yield: 8 servings
Preparation Time: 50 minutes
Ingredient List:
2 cups of gluten free flour
1 teaspoon of baker’s style baking soda
½ teaspoons of baker’s style baking powder
½ teaspoons of salt
1 ¼ teaspoons of ground cinnamon
1/3 teaspoons of ginger
½ cup of organic cane sugar
½ cup of light brown sugar
1/3 cup of organic canola oil
3 Tablespoons of unsweetened applesauce

1 cup of carrots, grated
1 ½ teaspoons of pure vanilla
1 teaspoon of apple cider vinegar
½ cup of water
Ingredients for the frosting:
2 cups of powdered sugar
4 ounces of vegan soft cream cheese
4 Tablespoons of soft butter spread
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease a large cake pan and line the
bottom with a sheet of parchment paper .
2 . In a large bowl add in the gluten free flour, dash of salt, ground
cinnamon, ginger and baking soda and powder . Stir well to coat .
3 . Add in the grated carrots and toss well to coat .
4 . Add in the organic cane and brown sugar, canola oil, unsweetened
applesauce, pure vanilla, vinegar and water . Stir well until just mixed .
5 . Pour the batter in the prepared cake pan and place into the oven to
bake for 35 to 40 minutes or until baked through . Remove and set aside
to rest in the pan for 15 minutes . Invert the cake onto a wire rack to cool
completely .
6 . In a large bowl, add in the vegan cream cheese, powdered sugar and
soft butter . Beat with an electric mixer until creamy in consistency .
7 . Spread the frosting over the cake and serve .

18) Celebration Carrot Cake
Just as the name implies this is the perfect dish to make for celebrating any
special occasion . Feel free to top this cake with your favorite toppings for
the tastiest results .
Yield: 8 to 10 servings
Preparation Time: 1 hour
Ingredients for the cake:
2 cups of all-purpose flour
1 teaspoon of bicarbonate
1 ¼ teaspoons of baking powder
1 ½ teaspoons of powdered cinnamon
¼ teaspoons of powdered nutmeg
¼ teaspoons of powdered cloves
4 eggs, large
3 carrots, fresh and grated
1 cup of castor sugar
2 teaspoons of pure vanilla
¼ cup of maple syrup

1 cup of canola oil
1 ¾ cup of shredded coconut
¾ cup of raisins
Ingredients for the frosting:
2 cups of heavy whipping cream
2 Tablespoons of castor sugar
1 teaspoon of powdered gelatin
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease two large cake pans with
cooking spray . Line each cake pan with sheets of parchment paper .
2 . In a large bowl add in the all - purpose flour, baking powder, ground
cinnamon, ground nutmeg and powdered cloves . Stir well to mix .
3 . In a separate medium bowl add in the eggs and castor sugar . Beat
with an electric mixer until creamy in consistency . Pour into the batter
and stir well until mixed .
4 . Add in the canola oil and the pure vanilla . Stir again until mixed .
Add in the shredded coconut, bicarbonate and raisins . Fold gently until
incorporated .
5 . Pour the batter into the cake pans . Place into the oven to bake for 35
to 45 minutes or until baked through . Remove and set onto a wire rack to
cool .
6 . In a large bowl add in the heavy whipping cream, castor sugar and
powdered gelatin . Beat with an electric mixer for 5 minutes or until
peaks begin to form on the surface .
7 . Spread the frosting onto the cake . Serve immediately .

19) Caramel and Pecan Carrot Cake
Cupcakes
These are the perfect cupcakes to make whenever you want to make a
special little treat for everybody in your family to enjoy . When making
this dish keep in mind to double up on the cake ingredients to make sure
you make plenty for everybody .
Yield: 12 servings
Preparation Time: 40 minutes
Ingredients for the cake:
1 cup of all-purpose flour
1 cup of granulated sugar
1 ½ teaspoons of ground cinnamon
½ teaspoons of baker’s style baking powder
½ teaspoons of baker’s style baking soda
½ teaspoons of salt

½ cup of canola oil
2 eggs, beaten
1 teaspoon of pure vanilla
1 cup of carrots, shredded
one 8-ounce can of crushed pineapple, drained
½ cup of pecans, toasted and chopped
½ cup of raisins, optional
Ingredients for the frosting:
½ cup of soft butter
2 ½ to 3 cups of powdered sugar
2 teaspoons of pure vanilla
1/8 teaspoons of salt
one 8-ounce pack of soft cream cheese
¼ cup of caramel topping
1/3 cup of toasted pecans, chopped
12 whole and toasted pecans
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Line a large muffin pan with paper
cupcake liners .
2 . In a large bowl add in the granulated sugar, baking powder and soda,
dash of salt and ground cinnamon . Stir well to mix .
3 . Add in the canola oil, large eggs and pure vanilla . Stir well to mix .
4 . Add in the shredded carrots, canned pineapple, raisins and chopped
pecans . Stir well to mix .
5 . Fill each muffin cup ¾ of the way full with the batter .
6 . Place into the oven to bake for 18 to 20 minutes or until baked
through . Remove after this time and set aside to cool .
7 . In a medium bowl add in the soft butter, powdered sugar, pure vanilla
and dash of salt . Beat with an electric mixer until creamy in consistency .
Add in the cream cheese and beat again to mix .
8 . Frost the cupcakes with the frosting .

9 . Drizzle the caramel sauce over the top and garnish with the chopped
pecans . Serve .

20) Sugar Free Carrot Cake
This is the perfect dessert dish to make if you or someone in your family is
diabetic . It contains no sugar, yet will still help to satisfy your strongest
sweet tooth .
Yield: 8 servings
Preparation Time: 1 hour
Ingredients for the cake:
7 ounces of soft butter
5 Tablespoons of honey
4 eggs, large
1 lb. + 1 ounce of carrots, grated
5 ounces of walnuts, chopped
10.5 ounces of plain flour
2 teaspoons of bicarbonate
Dash of salt
1 teaspoon of ground allspice
Ingredients for the frosting:
9 ounces of cream cheese
4 Tablespoons of sugar free apricot jam
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:

1 . Preheat the oven to 350 degrees . Grease a large cake pan with
cooking spray .
2 . Place a small saucepan over low to medium heat . Add in the butter
and once it begins to melt, transfer to a large bowl . In this bowl, add in
the flour, dash of salt, bicarbonate and ground allspice . Stir well to mix .
3 . Add in the eggs, grated carrots and chopped walnuts . Stir well to
mix .
4 . Pour the batter into the cake pan . Place into the oven to bake for 40
to 45 minutes or until baked through . Remove and set aside to cool
completely .
5 . In a large bowl add in the cream cheese and apricot jam . Beat with an
electric mixer on the highest setting until smooth in consistency .
6 . Spread the frosting onto the top of the cake, making sure to spread
evenly along the top and sides . Serve immediately .

21) Simple Carrot Cake Cupcakes
These are perhaps the most delicious and moist cupcakes you will ever
have the pleasure of tasting . Made with a crunch from chopped walnuts,
these cupcakes are hard to resist .
Yield: 24 servings
Preparation Time: 35 minutes
Ingredients for the cake:
2 cups of all-purpose flour
¾ teaspoons of baker’s style baking soda
¾ teaspoons of baker’s style baking powder
1 ½ teaspoons of ground cinnamon
¾ teaspoons of salt
3 eggs, large
1 2/3 cups of white sugar
1 ¼ cup of vegetable oil
2 Tablespoons of fresh lemon juice
1 cup of carrots, shredded
½ cup of lightly toasted walnuts, chopped

Ingredients for the frosting:
one 20-ounce pack of cream cheese
1 cup of butter
2 cups of powdered sugar
2 Tablespoons of fresh lemon juice
1 teaspoon of pure vanilla
Toasted walnuts, chopped, for garnish and optional
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Line a large muffin pan with paper
cupcake liners .
2 . In a medium bowl add in the all - purpose flour, ground cinnamon,
dash of salt and baking powder and soda . Stir well to mix and set the
mixture aside .
3 . Add in the fresh lemon juice and vegetable oil . Stir to incorporate
and set aside .
4 . In a large bowl of a stand mixer, add in the eggs and granulated sugar .
Beat until mixed . Pour in the flour mixture and continue to beat until
mixed . Remove the bowl from the mixer and add in the shredded carrots
and chopped walnuts . Fold gently to mix .
5 . Pour the batter among the muffin cups .
6 . Place into the oven to bake for 15 to 20 minutes or until baked
through . Remove and set aside on a wire rack to cool completely .
7 . In a large bowl add in the cream cheese, butter, powdered sugar, fresh
lemon juice and pure vanilla . Beat with an electric mixer until smooth in
consistency . Spread the frosting on the cooled muffins .
8 . Garnish with the chopped walnuts and serve .

22) Carrot Cake Cheesecake Bars
These bars are perfect to make whenever you are craving a tasty snack
during the day . Spiced with the taste of carrot cake and baked with a soft
cheesecake center, this is a dish that is impossible to refuse .
Yield: 12 servings
Preparation Time: 1 hour
Ingredient List:
2 ½ cups of all-purpose flour
1 ¼ cups of old-fashioned oats
¾ cup of light brown sugar
½ cup of white sugar
½ teaspoons of baker’s style baking soda
1 ½ teaspoons of ground cinnamon
½ teaspoons of allspice
¼ teaspoons of nutmeg
1 cup of soft butter

1 teaspoon of pure vanilla
1 ½ cup of carrots, grated
¾ cup of pecans, chopped
Ingredients for the cheesecake layer:
two 8-ounce pack of cream cheese, soft
2/3 cup of granulated sugar
2 eggs, large
1 teaspoon of pure vanilla
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease a large baking dish with
cooking spray . Line with a sheet of aluminum foil .
2 . In the large bowl of a stand mixer add in the all - purpose flour, oats,
light brown sugar, granulated sugar, ground cinnamon, allspice, ground
nutmeg and baking soda . Stir well to mix .
3 . Add in the soft butter and beat until crumbly in consistency .
4 . Add in the pure vanilla, carrots and pecans . Stir well until just
mixed .
5 . Set aside two cups of the crumb mixture aside . Press the remainder of
the mixture into the baking dish .
6 . Place into the oven to bake for 20 minutes .
7 . In a large bowl add in the cream cheese and granulated sugar . Beat
with an electric mixer until smooth in consistency . Add in the eggs and
pure vanilla . Beat again until evenly mixed .
8 . Remove the crust from the oven . Pour the cheesecake layer over the
crust . Top off with the remaining crumb mixture .
9 . Place back into the oven to bake for 30 minutes or until golden brown
on the top .
10 . Remove and place into the fridge to chill for 3 hours before serving .

23) Gluten Free Carrot Cake
This is the perfect carrot cake to make whenever you are craving
something on the sweet side that is still gluten free .
Yield: 12 servings
Preparation Time: 1 hour and 20 minutes
Ingredients for the cake:
1 cup of gluten free all-purpose flour
1 cup of gluten free oat flour
¾ cup of coconut palm sugar
2 teaspoons of baker’s style baking powder
½ teaspoons of baker’s style baking soda
1 teaspoon of ground cinnamon
½ teaspoons of nutmeg
½ teaspoons of salt
¼ cup of melted coconut oil
½ cup of unsweetened applesauce
3 eggs, large

1 teaspoon of pure vanilla
2 cups of carrot, grated
¼ cup of unsweetened coconut, shredded
¼ cup of raisins
Ingredients for the frosting:
one 8-ounce pack of light cream cheese
½ cup of Greek yogurt
1 cup of powdered sugar
1 cup of toasted walnuts, chopped and optional
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees .
2 . In a large bowl add in the gluten free all - purpose and oat flour, palm
sugar, ground cinnamon, nutmeg, dash of salt and baking powder and
soda . Stir well to mix .
3 . In a separate large bowl add in the coconut oil, unsweetened
applesauce, large eggs and pure vanilla . Stir well to mix . Pour this
mixture into the flour mixture and stir until just mixed .
4 . Add in the grated carrot, coconut and raisins . Fold to gently
incorporate .
5 . Grease two large cake pans with cooking spray and line with a sheet of
parchment paper . Pour the batter between both cake pans .
6 . Place into the oven to bake for 25 to 35 minutes or until baked
through . Remove and set aside to cool for 20 minutes . Transfer to a
wire rack to cool completely .
7 . In a medium bowl add in the cream cheese, Greek yogurt and
powdered sugar . Beat with an electric mixer until smooth in consistency .
Transfer into the fridge to chill for 30 minutes or until thick in
consistency .
8 . Place one cake onto a cake plate . Coat on all sides with the frosting .
Add a sprinkling of the walnuts . Repeat with the second cake . Serve

immediately .

24) Breakfast Carrot Cake Cookies
Just as the name implies, this is the perfect cookie recipe to eat in the
morning when you are on your way to work .
Yield: 20 servings
Preparation Time: 20 minutes
Ingredient List:
2 ripe bananas
½ cup of carrots, shredded
½ cup of unsweetened applesauce
2 cups of gluten free rolled oats
½ cup of dried pineapple
½ cup of raisins
1 ½ teaspoons of ground cinnamon
2 teaspoons of pure vanilla
½ teaspoons of sea salt
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ

Instructions:
1 . Preheat the oven to 350 degrees .
2 . In a large bowl add in the bananas, unsweetened applesauce and pure
vanilla . Mash until smooth in consistency .
3 . Add in the remaining ingredients . Stir well to mix .
4 . Drop the mixture by the spoonful onto a large baking sheet . Flatten
slightly .
5 . Place into the oven to bake for 13 to 15 minutes . Remove and
transfer to a wire rack to cool before serving .

25) Southern Carrot Cake
This is a popular carrot cake dish that is often served in the South . It is so
delicious, you can make this cake any time of the year .
Yield: 12 servings
Preparation Time: 40 minutes
Ingredients for the cake:
2 ½ cups of all-purpose flour
1 ½ cups of white sugar
4 teaspoons of ground cinnamon
1 teaspoon of salt
1 ½ teaspoons of baker’s style baking soda
4 eggs, beaten lightly
1 teaspoon of pure vanilla
1 cup of canola oil
3 cups of carrots, grated
½ cup of raisins
Ingredients for the frosting:

one 16-ounce container of cream cheese
2 sticks of butter, soft
2 cups of powdered sugar
½ cup of pecans, chopped and optional
ZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ
Instructions:
1 . Preheat the oven to 350 degrees . Grease three large cake pans with
cooking spray . Dust with a sprinkling of flour .
2 . In a medium bowl add in the all - purpose flour, granulated sugar,
ground cinnamon, dash of salt and baking soda . Stir well to mix and set
the mixture aside .
3 . In a small bowl add in the beaten eggs, pure vanilla and canola oil .
Stir well to mix . Pour this mixture into the flour mixture . Stir until just
mixed .
4 . Add in the grated carrots and raisins . Fold until evenly incorporated .
5 . Pour the batter among the three cake pans . Place into the oven to
bake for 20 to 25 minutes . Remove from the oven and set aside to cool
completely .
6 . In a medium bowl add in the cream cheese, soft butter and pure
vanilla . Beat with an electric mixer until mixed . Add in the powdered
sugar and beat again until creamy in consistency .
7 . Spread the frosting over the cakes . Place on top of each other and
garnish with the chopped pecans if you desire .

About the Author
A native of Albuquerque, New Mexico, Sophia Freeman found her calling
in the culinary arts when she enrolled at the Sante Fe School of Cooking.
Freeman decided to take a year after graduation and travel around Europe,
sampling the cuisine from small bistros and family owned restaurants from
Italy to Portugal. Her bubbly personality and inquisitive nature made her
popular with the locals in the villages and when she finished her trip and
came home, she had made friends for life in the places she had visited. She
also came home with a deeper understanding of European cuisine.
Freeman went to work at one of Albuquerque’s 5-star restaurants as a
sous-chef and soon worked her way up to head chef. The restaurant began
to feature Freeman’s original dishes as specials on the menu and soon
after, she began to write e-books with her recipes. Sophia’s dishes mix
local flavours with European inspiration making them irresistible to the
diners in her restaurant and the online community.
Freeman’s experience in Europe didn’t just teach her new ways of
cooking, but also unique methods of presentation. Using rich sauces, crisp
vegetables and meat cooked to perfection, she creates a stunning display as
well as a delectable dish. She has won many local awards for her cuisine
and she continues to delight her diners with her culinary masterpieces.

Author's Afterthoughts
I want to convey my big thanks to all of my readers who have taken the
time to read my book. Readers like you make my work so rewarding and I
cherish each and every one of you.
Grateful cannot describe how I feel when I know that someone has chosen
my work over all of the choices available online. I hope you enjoyed the
book as much as I enjoyed writing it.
Feedback from my readers is how I grow and learn as a chef and an author.
Please take the time to let me know your thoughts by leaving a review on
Amazon so I and your fellow readers can learn from your experience.
My deepest thanks,
Sophia Freeman

https://sophia.subscribemenow.com/