The Ultimate Fall Carrot Cake Recipe

The Ultimate Fall Carrot Cake Recipe

Here’s a yummy carrot cake recipe from our good friend and all around crafting champ Lesley Graham. Enjoy!

This cake takes the goodness of carrots (and cream cheese!) and will surely be a crowd pleaser. I thought this would be a fun cake for fall parties or maybe a woodland theme… The cake is decorated with carrot stems and a few acorns from the backyard.

The Ultimate Fall Carrot Cake Recipe

(adapted from this recipe)

For the cake:

  • 4 eggs
  • 1 cup vegetable oil
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots

For the frosting:

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
Make A Carrot Cake for Fall

Making The Cake

  • Heat oven to 350 F and grease two 8-inch cake pans.
  • In a large mixing bowl, beat together the eggs, oil, sugar and vanilla extract. Mix in the dry ingredients and then stir in the carrots. Pour into the greased cake pans.
  • Bake for 40 minutes, or until a fork inserted into the center of the cake comes out clean.
  • Leave the cakes in the pan for 10 minutes, and then turn them out onto a wire rack to cool completely.  Note: To make this small “smash cake” size, I stacked the cakes on top of one another and then removed roughly 2-inches from around the cake.
  • For the frosting: In a medium mixing bowl, combine the butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla extract. Beat until the mixture is creamy and smooth. Apply the frosting to the cake once it has time to cool.
Carrot Cake Recipe for Fall

I chose to top the cake with gluten-free granola and a dusting of cinnamon. The cake is so moist and yummy, while the icing is only mildly sweet (I cut the sugar in half). Enjoy!


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