Gratitude Carrot Cake

Carrot cake


2 ½ C flour

1 1/4 t baking powder

1 t soda

1 1/4 t cinnamon

½ t nutmeg

1/8  t cloves

½ t salt

4 eggs

1 ½ C white sugar

½ C brown sugar

1 ½ C vegetable oil

500g grated carrots


  1. Put oven rack in middle position, preheat oven to 180 degrees. Lightly oil a Bundt pan.
  2. Whisk dry ingredients together, set aside.
  3. Mix with an electric beater the eggs and sugars together in a large bowl, until frothy and sugar dissolves. Slowly add oil, while beating, until the mixture is emulsified.
  4. Whisk in the flour mixture until nearly no streaks of flour remain. Stir in the carrots to finish the mixing.
  5. Pour batter into prepared pan. Bake until a toothpick comes out with a few crumbs attached approx 40-55 minutes—the timing really depends on your pan. Start checking after 40 minutes.
  6. Let the cake cool on a wire rack. Remove from pan and frost if desired.




Cream cheese frosting

200 g Philadelphia cream cheese

60 g butter, at room temp

1 T sour cream

½ t vanilla extract

1 ¼ c powdered sugar


Mix all ingredients except sugar. Add sugar and beat until smooth. Keep in refrigerator until time to frost the cake.