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Carrot Cake

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

Equipment

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

Ingredients

Wet:

  • 11 oz finely chopped/shredded carrots
  • ⅔ cup neutral oil
  • 4 eggs
  • 3 tbsp molasses
  • 3 oz chopped walnuts (optional)
  • 1 zest orange (optional)

Dry:

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

Frosting:

  • 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

Instructions

  • 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.