Carrot Cake

How to Make

16 ounces
Cream Cheese, Room Temperature
1 1/2 cups
Confectioner’s Sugar
1 tsp
Vanilla Extract
2 1/2 Cups
Birch Benders Six Grain Cinnamon
1 tsp
Ground Ginger
1 tsp
Ground Nutmeg
1 tsp
Ground Allspice
1 tsp
Ground Coriander
1 tbsp
Ground Cinnamon
Large Eggs
1/2 cup
Brown Sugar
3/4 cup
Vegetable Oil
1 tbsp
1 lb
Carrot, Shredded (about 2 1/2 Cups)
1 cup
1/2 cup
Raisins (optional)
1/2 cup
Dark Rum, for soaking dry raisins (optional)
2 tbsp
Vegetable Shortening, for greasing
2 9-inch galvanized baking tins
stand mixer, for mixing batter
food processor, for shredding carrots
hand mixer, for whipping frosting
offset spatula, for frosting
cake stand, for frosting and serving

For the Cake:

  1. Preheat oven to 350°, and grease two 9-inch round baking tins with shortening.
  2. If using older or drier raisins, heat rum over medium low in a saucepan and soak raisins. If you prefer not to use alcohol, a tablespoon of molasses and a cup of water may be substituted. In a small dish, soak carrots in buttermilk while you continue on with the cake.
  3. Whisk together dry ingredients in a medium bowl, set aside.
  4. In the bowl of a stand mixer, blend together eggs, molasses and brown sugar. Slowly pour in vegetable oil, emulsifying the mixture.
  5. Mix in dry ingredients in 2 portions, alternating with carrots in buttermilk.
  6. Drain raisins and fold in.
  7. Split batter evenly between two pans.
  8. Bake for 45-50 minutes.
  9. Remove from oven and let cool 5-10 minutes before turning onto a cooling rack.
  10. Let cool completely before frosting.


For the Frosting:

  1. In a large bowl, using a hand mixer, combine cream cheese and sugar, blending until smooth.
  2. Stir in vanilla extract.
  3. Once cooled, select the bottom layer and place on your serving plate of choice. Lightly crumb coat the bottom layer by thinly spreading a few tablespoons of frosting with an offset spatula or long butter knife just to contain the crumbs. This will help the outside layer to be smooth.
  4. Next spread a few more tablespoons of frosting on the top of the bottom layer, to serve as the middle cushion between layers, as thick or as thin as you like, but 1/2 inch is probably your max to have enough frosting for the whole cake.*
  5. Place the second layer carefully on top.
  6. Crumb coat the second layer.
  7. Frost the entire cake by placing the remaining frosting on top and slowly turning the cake while carefully spreading the frosting down and around.
  8. Garnish with more shredded carrot or raisins.


Spice Cake, Carrots, raisins oh my!


*If you’d like to stretch your frosting a bit, or want to temper the tart flavor of the cream cheese, you can add a stick (1/4 lb) of room temperature butter and an additional 1/4 cup of confectioner’s sugar.

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