This carrot cake made with fresh milled flour is a classic- moist, spiced, and topped with a homemade cream cheese frosting. This cake is full of freshly grated carrots, spiced with nutmeg and cinnamon, followed by a hint of vanilla. Get ready to enjoy the best carrot cake you’ve ever had!
What You’ll Need To Make The Best Carrot Cake Made With Fresh Milled Flour
For The Cake:
Fresh Milled Soft White Wheat Flour
Baking Soda
Salt
Cinnamon
Nutmeg– I like to use fresh for best flavor, but regular nutmeg will work fine!
Butter
Avocado/Olive Oil
Sugar
Brown Sugar
Vanilla Extract
Eggs
Grated Carrots
Chopped Pecans/Walnuts– Optional
Raisins– Optional
For The Cream Cheese Frosting:
Butter
Cream Cheese
Vanilla Extract
Powdered Sugar
Salt
*This is the same frosting I use on my cinnamon rolls.
How To Store Carrot Cake
You can store your carrot cake in the fridge for up to 1 week. If you want to freeze it you can freeze the entire cake or cut it into slices before freezing, depending on how much you plan to eat. Wrap tightly in plastic wrap and store in an airtight bag or container for up to 3 months. Thaw in the fridge overnight and enjoy the next day or move to the counter and let it thaw if you want it same day.
*** Before wrapping, place the cake or slices in the freezer uncovered for about an hour to firm up and prevent squishing during wrapping.
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The Best Carrot Cake Made With Fresh Milled Flour
Ingredients
For Carrot Cake
- 240 grams fresh milled soft white wheat flour (approx. 2 1/2 cups flour)
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 226 grams butter, melted (1 cup/2 sticks)
- 53 grams avocado oil (1/4 cup) Can sub olive oil
- 200 grams sugar (1 cup)
- 213 grams brown sugar (1 cup)
- 2 tsp vanilla extract
- 4 eggs (room temperature)
- 3 cups grated carrots (5-6 medium carrots)
- 1 cup chopped pecans/walnuts *OPTIONAL
- 1/2 cups raisins *OPTIONAL
For Cream Cheese Frosting
- 113 grams butter, softened (1/2 cup/1 stick)
- 16 oz cream cheese, softened (2 blocks)
- 500 grams Powdered Sugar (approx. 4 cups) *See Note 1
- 1 tbsp vanilla extract
- 1/4 tsp salt *See Note 2
Instructions
For Cake
- Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until incorporated.
- In a separate large mixing bowl whisk the butter, oil, sugar, brown sugar, and vanilla.
- Whisk eggs one at a time into the liquid mixture.
- Using a spatula add the dry ingredients in 2 parts, gently stirring until there are no dry ingredients left and the batter is smooth.
- Stir in carrots, nuts, and raisins (if using). Let rest 10 minutes.
- Preheat the oven to 350℉ and prepare cake pans by buttering/greasing the bottoms and sides. You can also line the bottom with parchment paper. If you're not using parchment paper I would suggest greasing and flouring your pans.
- After the 10 minute rest divide the cake batter between the 2 pans. Or if using a 9×13 just add your cake batter to the pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. *This can vary with ovens and pans. I use stainless steel pans so if you're using something else be sure to keep an eye on your cake towards the end.
- Cool cake in the pans for 15 minutes, then carefully flip them onto cooling racks. Remove the parchment paper (if used) and cool completely.
Make Frosting
- Cream together cream cheese and butter until smooth with electric mixer. Slowly add the powdered sugar, mixing well after each addition. Add vanilla extract and salt (if using) and mix until smooth.
- Frost the cake when it is completely cool.
I’m curious, if I wanted to bake this in a 9×13 pan, should I decrease the amount of batter, or would the whole amount fit in that size pan?
The batter from this recipe will fit in a 9×13! I think you could also get away with halving the frosting for a 9×13.
Never mind! I see at the top where it says two round pans or one 9×13. Thanks!
Do you think this would still taste good doing all coconut sugar instead of white/brown? Thanks!
It seems like it would, but I haven’t tested that personally.
This cake is amazing. I never leave reviews. But just had to bc this cake is so good. And it was so easy to make. Thank you for this amazing recipe!!! I will be making it over and over again.
Thank you so much! I’m so happy to hear it was easy and you enjoyed it!