Easy Carrot Cake


     It was just over a year ago when I first met Kate, from Cookie and Kate. At the time we were both in Vermont exploring all things cheese with Vermont Creamery. In between eating our weight in cheese, we got the chance to chat about her book that would be coming out in the next year, and now here it is! I've known about Kate's blog since before I even started blogging so it's a real treat to finally have her book in my kitchen.


    Kate's book, Love Real Food is a collection of beautiful, simple, and vibrant dishes that range from snacks, to deserts, to full meals. I have already made a few dishes from her book with great success and this carrot cake is proof of that.

     Carrot cake and I go way back. It's actually one of the first cakes I remember liking when I was little. As soon as I found this recipe in her book, I knew I had to share it with you guys. This cake is absolutely filled with carrots, about a pound of them to be exact. Also, whole wheat flour and maple syrup makes this cake a little more wholesome than most carrot cakes I have enjoyed in the past. 


     This cake comes together with little effort and tastes like a dream! I made two super small changes to Kate's recipe: 1) I left out the walnuts and saved them for a garnish (my husband is allergic to nuts, so as a garnish I was able to keep them off a slice for him) and 2) I added raisins to the batter. It's so funny, I hardly ever use raisins in my baked goods, but all the carrots cakes I've enjoyed in the past have had them so I couldn't resist adding a few. 


Easy Carrot Cake

Barely adapted via Love Real Food

1/2 cup +1/4 cup +2 tbs whole wheat flour (you can also use all wheat flour for this recipe)

1/2 cup +1/4 cup +2 tbs all purpose flour

2 tsp ground cinnamon

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine sea salt

1 pound carrots, peeled and grated (about 3 cups)

1/2 cup chopped raw walnuts

4 oz raisins

1/3 cup extra-virgin olive oil or coconut oil

1/2 cup maple syrup

2 large eggs, preferably room temp

1 cup plain greek yogurt

1 tsp vanilla extract

Cream Cheese Frosting

8 ounces room temp cream cheese

2 tbs unsalted butter, at room temp

1 1/4 cup powdered sugar

1 tsp vanilla extract

Equipment: 1 large, 1 medium bowl, handheld or standing mixer, 9x9 baking dish


To make the cake, heat over to 425°F. Grease a 9x9-inch baking pan.

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the grated carrots, raisins (if using) and walnuts, stirring a few times to combine.

In the medium bowl, whisk together the maple syrup and oil of choice. Whisk in the eggs, once smooth add the yogurt and vanilla and continue whisking until smooth.

Add the wet ingredients to the dry and mix with a big spoon or spatula until just combined (a few lumps are okay). Pour the batter into the prepared pan and place in the oven. Bake the cake until the center is springy to the touch and a toothpick inserted into the center comes out clean, 26-28 min. Transfer the cake to a cooling rack to cool completely.

To make the cream cheese frosting , place the butter and the cream cheese and beat until fully blended. Add the powdered sugar and vanilla, then continue beating until a creamy frosting is achieved. 

Spread all of that yummy frosting all over the cake once it has cooled and enjoy!