Carrot Cake

Carrot Cake

The timeless delight of carrot cake - moist, flavorful, and topped with cream cheese frosting.

Oven temp 350º


  • 3 Cups Carrots, Shredded
  • 2 1/2 Cups Unbleached Flour
  • 2 1/4 Cups Whole Wheat Pastry Flour
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Fresh Ground Nutmeg
  • 1 tsp Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 3 Sticks Unsalted Butter
  • 1 Cup Packed Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 3 Large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 Cup Water
  • 1 Cup Chopped Pecans


1. Use the Large Slicer Shredder attachment to grate the peeled carrots, set aside. In a medium bowl, sift flours, cinnamon, salt, baking powder, baking soda, and nutmeg. In Bosch mixer, using the wire whips, cream softened butter and sugars on Speed 3 until light and fluffy.

2. Add eggs, one at a time, beating well after each addition and scraping the bowl with a spatula as needed. Beat 1 minute after each egg is added. Add vanilla, water, and carrots. Beat until well combined (about 2 minutes).Pulse the “M” switch while adding the flour mixture, followed by the pecans.

3. Divide batter evenly into two greased and floured 9” cake pans. Bake at 350ºF for 30 minutes or until golden brown and a toothpick inserted into the centers comes out clean.

4. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cake to loosen. Turn out cakes onto rack. Turn right side up, and let cool completely before frosting.