This carrot cake rocks my dessert world! It’s packed with carrots and hits the perfect moisture level. The icing enhances it if you’re going for dessert, but in my opinion it isn’t even needed! But if you do want icing, I suggest using cream cheese frosting or whipped cashew-coconut frosting!

Carrot Cake

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 1 large bundt


  • Large bundt pan
  • Processor
  • Mixing bowl
  • electric beater
  • Measuring cup and spoons



  • 11 oz finely chopped/shredded carrots
  • cup neutral oil
  • 4 eggs
  • 3 tbsp molasses
  • 3 oz chopped walnuts (optional)
  • 1 zest orange (optional)


  • 2 cups all purpose flour
  • cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp allspice
  • ¼ tsp cloves
  • ½ tsp salt


  • 1 recipe Cream Cheese Frosting: 4 oz softened cream cheese, 3 tbsp softened butter, 1 tsp vanilla extract, 1 cup confectioner's sugar, optional coconut flakes


  • Preheat oven to 350˚F. Butter a bundt pan well.
  • Process/shred/finely chop the carrots.
  • In a mixing bowl, beat together oil, molasses, and sugar.
  • Beat in eggs until well combined. Then using a spatula, incorporate the carrots and (optional) walnuts and orange zest.
  • Combine all dry ingredients in a measuring cup or separate bowl.
  • Use a spatula to stir the dry mixture into the wet batter until just combined. Pour into pan.
  • Bake at 350˚F for ~40 min until springy to the touch.
  • While the cake is cooling, prepare the frosting. Make sure the cake is cool enough before frosting or the frosting will melt!
  • For the frosting, beat together all ingredients until smooth. You may have to add a bit more confectioner's sugar as needed to reach your desired sweetness. If it is runny, refrigerate it for 15 minutes, then beat it once more before frosting.


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