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carrot cake slice made with fresh milled flour
Fresh Milled Mama

The Best Carrot Cake Made With Fresh Milled Flour

5 from 6 votes
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!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 1 8 inch 2 layer round cake or 1 9x13
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

For Cake
  1. Whisk flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl until incorporated.
  2. In a separate large mixing bowl whisk the butter, oil, sugar, brown sugar, and vanilla.
  3. Whisk eggs one at a time into the liquid mixture.
  4. Using a spatula add the dry ingredients in 2 parts, gently stirring until there are no dry ingredients left and the batter is smooth.
  5. Stir in carrots, nuts, and raisins (if using). Let rest 10 minutes.
  6. 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.
  7. After the 10 minute rest divide the cake batter between the 2 pans. Or if using a 9x13 just add your cake batter to the pan.
  8. 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.
  9. 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
  1. 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.
  2. Frost the cake when it is completely cool.

Notes

Note 1: If you would like thicker frosting feel free to add more powdered sugar.
Note 2: If you use salted butter and don't want to add the extra salt it is not required.