Carrot Cake Recipes

Carrot Cake Recipes

Moist, creamy and oh so flavorful – there’s a reason carrot cake is such a popular dessert recipe. Not only is carrot cake easy to make, but it’s also easy to make your own. We’ve got a wide assortment of recipes for this yummy dessert, including traditional from-scratch options and delightfully decorative dish ideas that are perfect for Easter.

Traditional Carrot Cake

If you’re looking for a classic carrot cake recipe (with a bit of citrus zest), you’ll love Carrot Sheet Cake which brings in a touch of orange flavor. The traditional Carrot Cake Loaf with Cream Cheese Frosting recipe is a perfect spring dessert, with a moist, spicy cake and sweet icing. You can also skip some of the sugar (but keep all the delicious flavor) with a Keto Carrot Cake with Cream Cheese Frosting.

A Twist on Carrot Cake

Want to bring delicious carrot cake flavor to other recipes? Try some Carrot Cake Overnight Oats, which delivers classic carrot cake flavor to the breakfast table without the hassle…or the guilt. Speaking of breakfast – the kids at the table will love Carrot Cake Bunny Butt Pancakes, loaded with fresh fruit and veggie flavor. We’ve even got Carrot Cake Breakfast Cookies and Nut-free Carrot Cake Bites for snack-sized sweets with that classic carrot cake flavor.

Keto Carrot Cake with Cream Cheese Frosting

Keto Carrot Cake with Cream Cheese Frosting

This keto-friendly carrot cake is made with almond and coconut flour and coated in a dreamy cream cheese frosting that’s sweetened with erythritol instead of sugar.

Prep Time: 2 hrs. 50 min. Cook Time: 30 min. Total Time: 3 hrs. 20 min. Difficulty: Easy Serves: 8

Ingredients

  • 1 cup Simple Truth™ Finely Ground Almond Flour
  • ¼ cup Simple Truth Organic™ Gluten-Free Coconut Flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • ½ cup avocado oil

  • 1 cup Simple Truth™ Erythritol Blend Zero Calorie Sugar Substitute, divided
  • 2 large eggs
  • 1 tsp. vanilla, divided
  • 1½ cups peeled carrots, finely shredded
  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened

Directions

  1. Preheat oven to 350°F. Grease 8” round cake pan; line with parchment paper. Set aside.
  2. Whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  3. In large mixing bowl, whisk together avocado oil, ½ cup erythritol blend, eggs and ½ teaspoon vanilla.
  4. Add dry ingredients to wet; stir to combine. Fold in carrots. Transfer to prepared pan.
  5. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Let cool in pan 10 minutes. Transfer to wire rack to cool completely, approximately 2-3 hours.
  7. When ready to frost, in blender or food processor, blend remaining ½ cup erythritol until powdered.
  8. Using mixer, beat together cream cheese and butter until smooth. Beat in powdered erythritol blend and remaining ½ teaspoon vanilla until creamy.
  9. Frost cooled cake with cream cheese frosting.
  10. Refrigerate leftovers.
Carrot Sheet Cake

Carrot Sheet Cake

Fresh orange adds spring flavor to this classic carrot cake.

Prep Time: 40 min. Cook Time: 2 hrs. Total Time: 2 hrs. 40 min. Difficulty: Medium Serves: 15

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • ½ cup orange juice
  • 3 eggs
  • 2½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • 2 tsp. vanilla, divided
  • 3 cups carrots, shredded
  • 1 tsp. orange peel, grated
  • 1 package (8 oz.) cream cheese
  • ½ cup butter, softened
  • 5 cups powdered sugar
  • 1 Tbsp. milk
  • Red, yellow and green food coloring

Directions

  1. Heat oven to 350°F. Grease and flour 13"x9" cake pan.
  2. In large bowl, beat sugar, oil, orange juice and eggs with electric mixer on medium speed until creamy. Add flour, baking soda, baking powder, cinnamon, salt and 1 teaspoon vanilla. Mix on low speed until smooth, about 1 minute. Stir in carrots and grated orange peel.
  3. Spread in pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool in pan completely, about 1 hour.
  4. In large bowl, beat cream cheese and butter until creamy. Add powdered sugar, milk and 1 teaspoon vanilla. Mix on low speed until creamy and spreading consistency, adding a little milk if necessary.
  5. Spoon ½ cup frosting in one small bowl and ¼ cup frosting in another small bowl. Frost cake with remaining frosting; score top with tip of knife into 15 servings. Tint ½ cup frosting with yellow and red food coloring for orange carrots, and tint ¼ cup frosting with green food coloring for green carrot tops. Spoon tinted frostings into small resealable plastic bags. Cut ½” from tip of orange frosting bag and a small snip from green frosting bag. Pipe a carrot on each piece of cake

For more inspiration, visit our Easter Shop.