Sunday, April 22, 2012

Carrot Cake

This carrot cake recipe is a family favorite and the only one I ever make. It's moist, rich; and, as far as desserts go - healthy (though it doesn't taste like it). It's shown here in a Bundt style, but you can bake it in a 9x13 pan if you wish.

Here's what you need:

  • 2 c. unbleached flour
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1-1/2 c. sugar
  • 1/3 c. frozen orange juice concentrate, thawed
  • 3 egg whites
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 c. shredded carrots
  • 1 small red apple, peeled and shredded
  • 3/4 c. canola oil
Preheat oven to 350 degrees. Coat a 10" Bundt pan with nonstick spray, dust with flour, and shake out the excess. Set aside.

In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.

In a medium bowl, combine the eggs and egg whites. Beat lightly with a fork. Stir in canola oil, orange juice concentrate, and vanilla. Add carrots and apple. Stir to mix well.

Pour the wet mixture into the flour mixture, stirring until just moistened. Pour the batter into the prepared pan.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto the rack and allow to cool completely before frosting.

For the Frosting:

You will need:

  • 8 oz. reduced-fat cream cheese, softened
  • 3 to 4 c. confectioner's sugar, depending on the desired consistency
  • 1-1/2 tsp. vanilla extract
In a medium bowl, combine the cream cheese and vanilla. With an electric mixer, beat on low speed until creamy. Gradually add the confectioner's sugar, one cup at a time, beating after each addition until smooth and the desired consistency is achieved.

I used about 3-1/4 c. of sugar for a fairly thick frosting that was still able to be drizzled. If I were frosting a flat cake, I would have used the 4 cups of sugar for a thicker frosting.

This cake can be refrigerated, covered tightly, for up to one week. Enjoy!


  1. What a lovely cake! perfect with the frosting.

  2. I have had this cake before and it's YUMMY!!! Thanks for posting the recipe Adele!

  3. Carrot Cake is my most favorite. I'll be right over for a piece (or 3=) Thanks for sharing. This looks so tasty!

  4. Yummy looking White icing of carrot cake dear. So healthy and colorful. Taste must have been great.

  5. I love your blog...Because I enjoy cooking alot!:) I'm going to try to make Mom has never made a homemade carrot cake( I don't think) Yours looks so good:) Tell Libby I said "Hi" :) -Isral Noelle Long:)

    1. Thank you Israel. I hope you get to try it and your family loves it.... And Libby says "Hi!"


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