Leave the Gun, Take the Cake

Okay, so I committed some totally gross negligence the other day and forgot to post my carrot cake recipe.  And yes, it is one of mine.  Normally  I wouldn’t post a beta recipe, but this one was really good and I don’t think I will be tweaking it.  You may tweak it however the hell you want, but in doing so you will lose some of its perfect essences.  Some random tips and comments to start – I let the butter and cream cheese get all the way to room temp before I do anything with them.  Also, I made this as a cake with 2 layers.  You could probably stretch and get three if you feel compelled to do so.  I would recalc the measurements and increase the batter calls by 1/2.   Except I would use 5 rather than 6 eggs.  But that is just me.  You may feel daring enough to make a 6 egg cake and then try to layer it.  Rock on.  Also, I don’t use cake bands.  Mainly because I have a life that is already riddled with crazy – I don’t need anymore.  So, recipe…

Carrot Cake with Maple Cream Cheese Frosting


Cake Batter-


2 cups AP flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground cardamom 

1 cup unsalted butter 

1 1/4 cup granulated sugar

3/4 firmly packed light brown sugar

1/4 canola oil

1 1/2 teaspoons vanilla extract

4 large eggs

3 cups peeled and grated carrots

1 1/3 cups chopped walnuts

1 tablespoon fresh grated ginger

grated nutmeg (I don’t know how much, just grate some in there)




16 oz cream cheese (use the real stuff; there is no such thing as ‘fat free’ cream cheese)

1/2 cup unsalted butter

3 cups powdered sugar

1/3 cup REAL maple syrup


Preheat oven to 350°.  Butter and flour 2 9 inch round pans.  You can line it with parchment if it makes you feel fancy.  In one bowl, mix flour, soda, salt, and dry spices ‘til thoroughly combined.  In mixing bowl, beat butter, then cream in sugars ‘til light and fluffy.  Add oil, then vanilla.  Still beating, add eggs one at a time.  Keep beating ‘til light and fluffy again.  Add ALL the dry mix and slowly stir until it is all incorporated.  Add grated ginger and nutmeg and beat for a minute or so.  Add carrots and nuts and beat ‘til combined.  Divide batter into the two pans and bake for 30 – 35 minutes or until pick stabbed in center comes out clean.  I know this is hard for people with poor impulse control, but LET THE CAKES COOL COMPLETELY before you turn them out of the pans.  Wait at LEAST an hour before frosting.


Make your frosting – beat cream cheese and butter until – yeah, you guessed it – light and fluffy.  Add powdered sugar and beat ‘til combined.  Add syrup and beat on medium until frosting is creamy.  Stick bowl in fridge and let it cool for a while – it is much easier to frost the cake when the frosting isn’t runny.


Cut a huge wedge and eat the hell out of it.  Don’t even bother with a fork.  Just use your hands.  





  1. Snad said,

    September 29, 2009 at 8:40 am

    Thank you from the bottom of my heart for not perpetuating the myth that a carrot cake has to be dripping with oil to be good.

  2. Anne said,

    September 29, 2009 at 2:02 pm

    Thank you!

  3. fafekenue said,

    November 26, 2009 at 1:00 pm

    Oh my god loved reading this post. I submitted your feed to my blogreader.

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