's carrot cake, by frankenspam

Carrot Cake by frankenspam

I have mentioned before I am not a baker and being honest, I have never, ever liked carrot cake. I am just not a fan of nutmeg and cinnamon type of spices. Just not my thing. But I went to dinner with my in-laws one night and it got me thinking. My father in law had to take some medication to, well, “calm down”. Long story, they never take medication. So, he was, well high as a kite. haha It was great! It was like watching someone on ecstasy. Not that I have ever done this thing called ecstasy OR been around it per say, it’s just what I would imagine it would be like, with all the press coverage. So anyway, he loves carrot cake and bread pudding. He ranks it every time he goes to a restaurant. Well, he ordered it this particular night and was immensely let down by them not having anymore. But I thought to myself, “Self…what the hell is so good about it? Maybe we (self and I) should give it another try.” I mean, I used to hate lots of things but couldn’t imagine having dinner with out some of them. So, I started googling around. Now you must know, my grandmother (mom’s mom) made the world’s best Zucchini bread and as much as I liked it, I still didn’t like the spices that much. But, it was good enough bread I could overcome the spices. So, with all that in thought, I looked for carrot cakes recipes that had good amounts of carrots in it. Well I ran into a website called GREAT site and great find. Well I was on there doing something else (researching where a particular tool came from) and one of the side ads kept suggesting carrot cakes. Yeh, the world of google ads keeping an eye on you. :rollingeyes: But this time it worked. They suggested a carrot cake on that you are about to see. It is delicious, moist, fresh, and the larger carrot shreds add to the dynamics of this simple to make cake. I have linked the recipe on my site (below) and in the recipe I give props to’s website link as well. The only “wrecking” I did to the original recipe was I browned some of the carrots, I added different types of nuts and then finely chopped them up, and added almond extract to the icing.

This cake is a winner in my opinion. The fresh spices give this cake such a fresh taste. So grab a microplane and then a paddle attachment for your mixer and amaze your friends and spouses with this carrot cake recipe!

Grate those carrots!
Microplane that nutmeg!


All the wet ingredients
Fold dry and wet together.
When about half done folding wet and dry add the carrots and finish folding.
Smells soooooooo good!
Icing main ingredients.

Making the icing!
Nutted. 😛


Not being a nut fan, these were actually very good.
’s Carrot Cake by frankenspam

Serves 10-15 servings
Prep time 2 hours
Cook time 40 minutes
Total time 2 hours, 40 minutes
Allergy Egg, Milk, Tree Nuts
Meal type Dessert
Misc Child Friendly
Occasion Barbecue, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
Region American
I don't like 99% of carrot cakes out there. Probably closer to 99.9%. But I love veggies and I always wonder why carrot cake recipes don't take advantage of MORE carrot. I know why they use them, but this cake is truly a carrot cake. It has the traditional spice flavors but with a clean and fresh taste that will make you want another piece. It will wow your friends!



  • 2 1/2 cups All-Purpose Flour
  • 1 1/4 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fresh Cinnamon (grated by YOU)
  • 1/2 teaspoon Fresh Nutmeg (grated by YOU)
  • 1/4 teaspoon Ground Allspice
  • 1/2 teaspoon Fine Salt (I used a mortar & Pestle to make mine fine)


  • 4 Large Eggs
  • 1 1/3 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 1 cup Vegetable Oil
  • 1/2 cup Whole-milk Plain Yogurt


  • 1 1/2lb Shredded Carrots (Peeled and grated on box grater or on food processor)


  • 1oz Walnuts (Crush up into big chunks)
  • 1oz Almonds (Crush up into big chunks)
  • 1oz Pecans (Crush up into big chunks)


  • 16oz Cream Cheese (ROOM TEMPERATURE)
  • 2 cups Powdered Sugar (SIFTED)
  • 3/4 teaspoons Vanilla Extract
  • 1/4 teaspoon Almond Extract


Step 1 Place an oven rack on the top, near the top burner, and turn oven on broil. Now Grate your carrots
Step 2 Take about a third of your carrots and put them on a cookie sheet. Spread out so they aren't stacked on each other. Now place cookie sheet under broiler. KEEP an eye on them. We don't want black pieces, only browning. Some may get "burnt" but DON'T put them back into your mix of grated carrots. Once you are happy with the broiler results put the finished carrots back into the rest of the carrots.
Step 3 Make sure there is a rack in the middle of the oven and turn oven to 350*.
Step 4 Grate your nutmeg and cinnamon. You COULD use the stuff in a container, but this cake SHINES with fresh nutmeg and cinnamon. I MEAN SHINES!
Step 5 Place items in "Dry" group into a large bowl and whisk together. Ensuring there aren't any lumps.
Step 6 Place items in "Wet" group into a separate large bowl and whisk together. Ensuring mixture is well mixed.
Step 7 Using a rubber spatula, fold the "Dry" ingredients into "Wet" ingredients. Once about half way mixed, mix in the grated and broiled carrots. Fold until you have a consistent mixture. DON'T over mix. The activated glutens will get your cake started to early.
Step 8 Pour the batter into a 13" X 9" glass baking dish. Don't oil or flour the glass pan. If you don't have a glass one, a metal will be fine as well. You should probably spray the metal one with baking spray (shortening and flour). Smooth the mixture into the corners with the spatula
Step 9 Bake, rotating the dish/pan after 20 minutes. A toothpick in the middle of the cake with no or just a few crumbs means done. About 40 minutes. Transfer cake to a cooling rack, for at least 2 hours. You don't want a warm cake when putting on the icing.
Step 10 Now, take those crushed nuts and put on cookie sheet. Spread out. Place in oven for about 10-15 minutes at 350*.
Step 11 Once nuts have lighted browned and are fragrant stick them in food processor on chopped. Chop up into a fine mixture. Put in a bowl for later use.
Step 12 Place the butter and cream cheese in a bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light, fluffy, and fully mixed. About 3 minutes. If you don't have a paddle attachment. You can try with normal mixer attachments, but I suggest if you are going to get into baking and making icing, get a paddle attachment.
Step 13 Stop the mixer after after that first 3 minutes and scrape down the sides of the bowl with a rubber spatula. Add the powdered sugar and vanilla. Turn on the mixer to low for about 30 -45 seconds.
Step 14 Stop the mixer and scrape down again. Now turn mixer on medium high speed and mix until the frosting is creamy and fluffy, about 3 minutes.
Step 15 Once the cake is COOLED down. Spread the frosting in an even layer over the cooled cake. says ALL of the frosting, but I only used about half. I also used a metal pan and took the cake out to put icing on. I didn't put icing on the sides either.
Step 16 Take your nut mixture and sprinkle over cake in an even manner. If you don't munch on this cake within 4 hours, put some saran wrap on it or put in cake container. It'll keep in fridge for up to 3 days. Don't serve cold, the flavors SCREAM AWESOMENESS at room temperature.
Step 17 says, eating with friends is great but cooking together is even better.


FRESH ground nutmeg and cinnamon are a MUST! Worth every mile of you going to the store and purchasing a microplane to grate that nutmeg and cinnamon.

Don't over mix the wet and dry ingredients.

DON'T put icing on a warm cake!





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