It’s officially fall! If your garden is anything like ours, you’ve now got more carrots than you know what to do with. Luckily, we’ve got the perfect recipe for you. This carrot cake is absolutely delicious, not only because carrots straight from the ground are always better, but because it’s combined with our favorite fall flavor: pumpkin spice!
Carrots are a fantastic vegetable to incorporate into your garden for a few reasons. Because they are a root vegetable, carrots run a much lower risk of being harmed by an early freeze or frost, and therefore can last the whole season. They keep your soil well aerated due to their length and structure, which improves soil health by providing space for air and moisture to enter. Carrots are also loaded with multiple beneficial vitamins as well as beta-carotene, all of which benefit your eyesight, can lower risk of diabetes and contribute to healthier bone structure!
This recipe is simple and so tasty! Make it as either individual muffins or an entire cake, and welcome fall the proper way!
The Carrot Cake
Dry Ingredients:
- 2 cups of flour
- 2 teaspoons of baking powder
- 2 teaspoons baking soda
- 1 ½ heaping teaspoons of pumpkin spice
- 1 teaspoon ginger
- ¾ teaspoon of salt
Combine in a large bowl and set aside.
Wet Ingredients:
- 2 cups granulated sugar
- 1 cup canola oil
- 4 eggs
Combine sugar and oil, mix with a blender, hand mixer or whisk until creamy. Add eggs one at a time and continue to mix until creamy. Once combined, slowly add in dry ingredients and mix until flour mixture is completely gone.
In a separate bowl, combine:
- 3 cups of shredded carrots (about 6-7 large carrots)
- 1 cup of toasted walnuts (can also substitute with pecans or no nuts)
- ½ cup raisins
- ½ cup dried cranberries
Gently fold carrot mix into dough using a spatula. Be mindful not to over mix! Grease muffin tin and fill each mold, leaving at least ⅓ of an inch of space at the top (these babies will expand!). Bake at 325 degrees for 25 minutes, until golden on top and knife comes out clear when poked into the center.
The Frosting:
- 1 10 ounce block of cream cheese
- 3-4 tablespoons of maple syrup
- 1 tablespoon of pumpkin pie spice
This frosting recipe is ridiculously easy! Combine either using a whisk or hand mixer until creamy and fluffy. Spread on top, and add a sprinkle of pumpkin spice if desired (I am currently obsessed with pumpkin spice, but if you’re not a fan, feel free to substitute with cinnamon, nutmeg, and ginger!)
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