The Ultimate Carrot Cake

Happy thoughts today.  Nothing but happy thoughts.

Wishes for bubbles and starbursts and a weekend of kite-flying.

Hopes for lollipops and buttons and glass pickles.

Thinking all sorts of things for you, including chocolate bunnies and carrot cake.

So long as you recognize it’s only just a slice of carrot cake.  A single slice.

Okay, a half slice.  No.  A bite.

Oh, heck.  Let’s not have carrot cake be part of this weekend’s happy things. 

Wishing you a weekend of forks laden with frosting and sticky fingers and carrot cake crumbs.

You wouldn’t have liked it anyway.


The Ultimate Carrot Cake


16 ounces of carrots
3/4 cup coconut oil, melted
5 eggs
1 1/2 cups brown sugar
1 (20 ounce) can crushed pineapple
1 (7 ounce) bag coconut
1 (6 ounce) bag chopped walnuts
1 1/2 cups golden raisins
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
1 tablespoon ginger
1/2 teaspoon nutmeg
2 cups flour

3 (8 ounce) blocks of Neufchatel cream cheese
5 cups powdered sugar
2-4 tablespoons milk


Preheat the oven to 350 degrees. Clean the carrots well, then grate half of them with the large side of your grater and half with the fine side of your grater. In an electric mixer, beat together the coconut oil, eggs, pineapple and sugar. Beat in the remaining ingredients just until well mixed. Pour an even amount of batter into three 8-inch round cake pans that have been well-greased and floured. Bake for 35-40 minutes, just until the center of the cakes set and bounce back to the touch. Remove from the oven and cool completely.

In an electric mixer, beat together the cream cheese and powdered sugar, adding just enough milk to make the frosting creamy, but it should be quite thick. Spread on cooled cake. Eat. enjoy. wowza.

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13 Responses to “The Ultimate Carrot Cake”

  1. 1

    marla on February 18, 2011 at 10:47 am Reply

    Brooke, these are such happy weekend thoughts. Thanks for sharing this gorgeous with us and I LOVE all of your blog updates. The header is awesome! xo

    • Brooke replied: — February 18th, 2011 @ 4:16 pm

      Cute Marla! I was thinking about you today! Thinking how much I adore you and your red boots! XO

  2. 2

    Connie on February 18, 2011 at 11:53 am Reply

    Wow, that’s one hearty looking cake, chock full of nuts and fruits! There is definitely always room for more happy thoughts. I love the new look of your blog, especially the cute pics of you and your family. Have a great weekend!

  3. 3

    Bree on February 18, 2011 at 8:55 pm Reply

    I made your 8 eggs brownies tonight. It actually cost me a lot more eggs than that because I dropped the first set. Uuuuuooops!

    Incredible brownies. I can’t stop eating them. A big mooshy Thank You!

    Love, Bree

    • Brooke replied: — February 18th, 2011 @ 10:59 pm

      Bree…oh no! I’m glad the brownies turned out, because I’d have been so sad after two full cartons of eggs. Yipes!

  4. 4

    Jaime {sophistimom} on February 19, 2011 at 11:43 am Reply

    Why didn’t you tell me you got your new site up??? It looks fabulous, Brooke!!

    Love you, love you, love you!

    • Brooke replied: — February 19th, 2011 @ 10:07 pm

      Thanks, Jame! Love you, too!

  5. 5

    jas on February 20, 2011 at 10:11 pm Reply

    YUM! Love carrot cake and this one looks particularly carroty! The new site layout looks awesome – congrats!

    • Brooke replied: — February 21st, 2011 @ 8:24 am

      Jas- Thanks!

      Yes, this is a verrry carrot-y cake. But, if you like that sort of thing, why then…it’s a DREAM! Happy Day!

  6. 6

    Erica on March 3, 2011 at 10:52 am Reply

    YUM! I definitely have to try this. I tried your nutella buttercream frosting and cake for the Super was a huge hit! :D

  7. 7

    Erica on March 3, 2011 at 10:52 am Reply

    BTW!!! HI!!! I hope you are well! :D

  8. 8

    Marielle on March 28, 2011 at 11:57 am Reply

    This is my favorite carrot cake from The Farm Journal ©1959, 1972

  9. 9

    Kate on March 26, 2012 at 7:05 pm Reply

    I made this (in the form of cupcakes) for my son’s first birthday. Everyone loved it! I frosted the cupcakes as we ate them, so that I could save and freeze the rest. I give my little man the naked cupcakes for breakfast or as a snack.

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