What makes this carrot cake special?
It’s all in the way you prepare the carrots.

This recipe is from the deep, dark archives of Think Tasty. It was only the 61st article on this site, and now I have over 2,100 published. It’s crazy to think about. Over the past dozen years, I have alternated between this recipe and the classic version, which uses shredded carrots, for many a birthday cake. Seeing it’s my birthday this week, it seemed like a good time to share this recipe again.

The original post from January 2008

Last January my parents celebrated their 40th anniversary.  All three kids came home for the celebration.  Mom and Dad wanted a simple, enjoyable evening for everyone.  So, we headed to my parents’ favorite restaurant for an early dinner.  To extend our evening, we returned to our parents’ house for dessert and coffee.  Being the family baker, I offered to provide the dessert.  The happy couple chose carrot cake.  (A great choice not only for taste but also for the health benefits of walnuts and carrots in a tasty cake!)

Since then I haven’t had an occasion to make another carrot cake.  But as January arrived, there was reason to make that same dessert.  Again it was the dessert chosen by my parents, but it was for a different celebration.  Mom and Dad are retiring and heading to a warmer climate.  Done with ice and cold, they have sold their house and will be leaving for shorts and flip-flops in the next few days.

Our family gathered for a late lunch this past weekend.  Wanting to spend more time together, everyone came back to our house after the meal.  Among the pleasant conversation, giggling children, and long hugs, there was carrot cake for all.

While the reason for making this cake wasn’t the happiest, it will be part of this family memory.

You can find my favorite cream cheese frosting recipe here.

Mom & Dad’s Carrot Cake

Michele Pesula Kuegler

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Servings 12

Ingredients

  

• 4-1/3 cups baby carrots
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 2-1/2 teaspoons cinnamon
• 1 cup oil
• 4 eggs
• 1 cup walnuts optional
• 1 batch cream cheese frosting

Instructions

 

• Preheat oven to 350°F.
• Heat a medium-sized pot of water to boiling.
• Add carrots, and cook until fork tender.
• Drain carrots, and roughly mash by hand.
• Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a stand mixer.
• Add carrots and blend on speed 2 for 1 minute.
• Mix in oil, then add eggs, one at a time, beating until combined.
• Stir in nuts.
• Pour batter into a greased and floured bundt, 13”x9”, or 2 9-inch round pans.
• Bake bundt for 70 minutes/13”x9” for 45 minutes/9" for 30 minutes, or until toothpick inserted in cake comes out clean.
• Cool in pan for 10 minutes.
• Remove cake from pan, and cool completely on a rack.
• Top with your favorite cream cheese frosting recipe.

Keyword carrot cake