Carrot Cake Recipe

This recipe was always a favorite growing up. And it is a perfect addition to your Easter dessert menu! I will follow with a recipe for the delicious cream cheese frosting that we always made to go on top with a few chopped nuts of choice.

Carrot Cake
Yield: 12 Servings

Carrot Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 1/2 c. Honey
  • 1 1/4 c. Oil
  • 4 Eggs
  • 1 tsp. Almond Extract
  • 1/2 tsp. Mace
  • 1 Tbsp. Cinnamon
  • 1 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • 1 tsp. Salt
  • 13 oz. Grated Carrots
  • 12 1/2 oz. Pastry Flour
  • 12 oz. Unbleached Flour


  1. Combine the mace, cinnamon, baking powder and baking soda, salt, and both flours in a large mixing bowl. Set aside.
  2. In another large mixing bowl, combine honey, oil, eggs and almond extract. Mix with a whisk or with beaters on low just until mixed.
  3. Using a spoon to stir, slowly add the dry mixture into the wet ingredients. Stir until combined. Do not overmix.
  4. Add the grated carrots. Stirring till just combined.
  5. Pour into a greased 9×13 baking pan.
  6. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe