I didn’t always love carrot cake. I guess when I was a child, the idea of vegetables in my cake seemed absurd. But when I worked in a bakery in my late teens, I feel in love with carrot cake. This carrot cake is perfect the cream cheese frosting that I used in my Cakearoni and Cheese, or the cinnamon infused Italian Meringue Buttercream that I pair it with in my Fall Harvest Cake.



** Before you get baking, gather up all your ingredients. If you're having a hard time finding anything, I've organized all of my ingredients and tools in a Parsel collection right here! **

Yo Yo’s Carrot Cake

Ingredients & Tools You Will Need:

Makes three 8” round pans or two 10” round pans

1 ¼ cups whole pureed orange

5 eggs, at room temperature

1 ½ cups cups vegetable oil

2 ½ cups flour

2 ½ cups golden brown sugar

1 Tablespoon baking powder

1 Tablespoon baking soda

1 Tablesppon cinnamon

1 teaspoon nutmeg

½ teaspoon salt

2 ½ cups grated carrot



Line you’re the bottom of your pans with parchment paper.

Place the pureed whole orange and eggs into the bowl of a stand mixer. Using the whip attachment on the highest speed, whip the pureed whole orange and eggs for 3-5 minutes. The mixture should become thick and creamy.

In the meantime, sift the flour into a large bowl. Then add the baking powder, baking soda, cinnamon, nutmeg and salt into the bowl. Mix all the dry ingredients together with your hands, making sure to break down any lumps in the brown sugar, and set aside.

Slowly pour the vegetable oil along the inside of your mixing bowl, while still whipping the orange egg mixture on high speed.

Turn your mixer down to low speed, and blend in the dry ingredients. Once they are well combined, add the grated carrot.

Turn off your mixer and scrape all the batter off your whip attachment. Give your batter a good stir, making sure to scrape down the sides of your bowl. Divide your batter evenly into the prepared pans.

Bake at 350 degrees for about 1 hour, or until a toothpick comes out clean.