Carrot Cake with Cream Cheese

Oh dear, I have a feeling I will never get a full night's sleep. Even when I am supposed to work a half day, I get called in early. On my days off, I am baking and taking photos from 7 am on. Don't get me wrong, I love my baking days, they let me get through the rest of my days. It just takes a lot out of me. I work, bake, and try to hang out with family or he boyfriend. So when people ask me what I do for fun, I say bake and take photos. 'What else?' they say. I say, 'Umm what?'

Oh well, late night ramblings, sorry.

This carrot cake. My first time making a carrot cake and of course a Martha recipe. This is by far the most moist carrot cake I have ever had. I didn't change her recipe at all, it was perfect. So carroty, that hint of spice, the crunch of the pecans. It was so good. And cream cheese frosting. Such a classic recipe, old fashioned, traditional. But what could be better? It is not fancy or avant garde, but who cares? Classics are always appropriate.

So when trying to make a pretty cake, you have to level off the top. And you know the best part of that? You don't have to wait till you finish decorating the whole cake before trying it. You get a sneak peak! What a great breakfast. Yes, my diet is probably horrible. I make so many cakes and dessert, have to drink a whole pot of coffee just to wake me up and eat a probably unhealthy amount of cheese. But I eat those little gummy multi-vitamins and never get sick, so I'll enjoy it while I'm young.

carrot cake with cream cheese frosting


2 1/2 cups (312g) flour

1 tsp baking powder

1 tsp cinnamon

3/4 tsp salt

1/2 tsp ground ginger

1/4 tsp nutmeg

1 1/2 cups (342g) butter softened

1 cup (200g) brown sugar

1/2 cup (100g) sugar

3 eggs

2 tsp vanilla

1/2 cup (118ml) water

1 lb carrots peeled and shredded

1 cup (109g) pecans finely chopped


16 oz (550g) cream cheese softened

2 tsp vanilla

1 cup (228g)  butter softened

2 lbs (907g) powdered sugar sifted



Oven 350F. Butter and flour three 9 inch round cake pans. 

Whisk flour, baking powder, soda, cinnamon, salt, ginger and nutmeg. In a separate bowl beat butter and sugars until pale and fluffy. Add in eggs one at a time. Beat for 3 minutes then add vanilla, water and carrots. Add in flour mixture then pecans.

Divide evenly among the three pans and bake for 30 minutes until center is set. Let cool completely.


Beat cream cheese and vanilla for 2 minutes until light. Add in butter then gradually add in sugar. 

Assemble cake.

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