Carrot cake is such an incredible dessert and I think it should be enjoyed all year long especially when it comes to this carrot cake recipe. Add sugar to a mixture followed by eggs, mix for about 30 seconds in a mixer, add vegetable oil and continue to mix. Transfer the mixture to a different bowl then add finely chopped carrots.

Add flour and continue to mix with a spatula. Add cinnamon and any desired spices to the mixture and continue to mix. add baking soda and salt then mix it up. When the mix is ready, spray a baking pan then pour the mixture and using a spatula, level it then put it in a preheated oven at 350 degrees for about 40 minutes.

Just bowls, a whisk, and a spatula are all you need for the cake itself. It comes together really quickly. Just whisk the dry ingredients together, whisk the wet ingredients together then combine. Then stir in lots of carrots.  It has lots of carrots. We add three cups of carrots to the carrot cake.

When we first tested it, we scaled that back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, if you’re making the cake and start to second-guess the number of carrots called for in our recipe below, don’t.

You need all three cups. It is a carrot cake, after all. We add pecans and raisins to the batter, but you don’t have to. Swap for different nuts or try other dried fruits instead.


  • 4 eggs1
  • 1/4 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 cups grated carrots
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened



  1. Preheat oven to 375F.
  2. Line the bottom of the cake pan with parchment paper
  3. Whip the egg yolks and honey in a medium bowl to the ribbon stage. Fold in the carrots, rum, and vanilla.
  4. Whip the egg whites to soft peaks, while adding granulated sugar very slowly while whipping.
  5. Carefully fold the egg-white mixture into the egg-yolk-carrot mixture.
  6. Pour the batter into the prepared cake pan. If using two cake pans, make sure that the batter is divided evenly between the two.
  7. Bake at 375F for 10 minutes.
  8. Lower the temperature to 350°F and continue baking for about 30 minutes longer, or until a wooden stick comes out clean.
  9. Remove the cake from the oven and let cool for 10 to 15 minutes inside the cake pan on a cooling rack at room temperature.