the humble carrot cake

no frills

our second year anniversary was 2 weeks ago. brian and i had agreed that we take turns planning the anniversary activities, meaning it was my year to plan. since we’re rather… ahem… frugal, i decided to play things very low-key and laid back this year. we spend the first part of the afternoon at an arts festival where we ate ribs and crunchy ribbon fries, went thrifting in toledo, then off to dinner at mancy’s bluewater grille for a pound of crab legs. we ate dinner at this restaurant the night we were engaged. so tasty.

for desert, we retreated back home for the carrot cake that i baked the day before. it was a recipe i used from elana’s pantry, though it was much saltier than i had hoped it would be. after a day, the saltiness subsided and it was quite perfect. i’ll include the modified ingredients so your cake isn’t too salty! i really like the frosting recipe. it is super fluffy, not dense like most cream cheese frosting. and if refrigerated, it will last for a full week without sinking into the cake.

the problem with this cake is this: i ate 3 slices a night until it was gone. 3. slices. every night. my jeans are still paying for this transgression.

brian and i chose carrot cake as our wedding cake. i’m sure the decision was based purely on the fact that it tastes awesome and we’ve always loved carrot cake. -but i have to draw on cheesy marriage double meanings: the carrot cake is humble. no frills, no ruffles, nothing fancy. never over-indulgent. nothing crazy. -maybe a little nutty, though. it is just a bit spicy, and always naturally sweet. it is something simple.

bake this cake, eat a slice here and there, then send it off to friends and loved ones. if it remains in your home, you will eat it all.

humble & delicious carrot cake

3 cups almond flour

1/2 tsp salt

1 tsp baking soda

1 tbsp cinnamon

1 tsp nutmeg

5 eggs

2 tbsp vanilla

1/3 cup honey

1/4 cup oil

3 cups shredded carrots

1 cup chopped walnuts

1 cup raisins

method: preheat oven to 325f. prep 2 round 8″ cake pans by greasing them up then sticking a parchment round to the bottom of each.

combine almond flour, dry spices, salt, and baking soda in large mixing bowl.

separately, combine eggs, honey, oil, and vanilla in large bowl until well mixed. stir in carrots, walnuts, and raisins.

combine wet ingredients with the dry. do not over mix.

pour batter evenly into 2 cake pans.

bake for 35 minutes or until tops are golden brown.

allow to cool for 1 hour before gently removing from pans. allow to cool for several hours before filling and frosting.

fluffed cream cheese frosting

1 cup room temp cream cheese

1/4 cup or less honey

2 tbsp vanilla

3/4 cup heavy whipping cream

walnut halves for garnish


using hand mixer, combine honey, vanilla, and cream cheese until well combined and very creamy.

in separate bowl, whip cream until peaks form.

gently fold both together. put into refrigerator if it begins to get a little drippy.

use to fill and frost your carrot cake. if there is extra, ask loved ones to leave the room while you remove excess frosting from bowl with fingers and tongue. let cats judge you appropriately.


9 thoughts on “the humble carrot cake

  1. I’ve been looking for a good carrot cake recipe for a while now! Do you think it could be turned into cupcakes? Is there even a difference between cupcake recipes and regular cake recipes?

    • yes, i’m sure this could be turned into cupcakes, but you may want to halve the recipe or you may end up with like 30 cupcakes!!!
      sometimes there is a difference, as batter for cupcakes tends to be a little thinner than standard cake. you could try using just a little less almond flour or walnuts to keep on the thin side.
      let us know if it works for you. thanks for dropping in!

    • the original recipe called for 2 tsp salt, so i’ve already adjusted the recipe! i would never ever leave salt out of the recipe as it helps the cake to rise, and also is an important element in bringing out flavor.
      sticking with my modifications should be plenty to cut down the salt flavor.
      thanks for the question!

  2. I cannot tell you how much I love carrot cake, especially when I know it is nourishing for me! I saw this recipe on Elana’s Pantry quite awhile ago, but you rekindled the desire back within me to try this recipe!

    • brandon, you’ll really love this recipe. i follow your blog pretty closely, and know that you don’t do much sweetener. you could get away with reducing the amount of honey quite a bit, as a lot of sweetness comes from the carrots.
      if you guys haven’t been over to brandon’s blog yet, check it out. i’ll be trying his pumpkin pancakes very soon!

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