What to do with Extra Carrots | Carrot Cake Recipe

carrot cake recipe

Feeling like you’re going to turn orange with all the extra carrots you have after harvesting them from your vegetable garden? Here is a family heirloom recipe given to us by our Aunt  Ina.  It’s an uncomplicated recipe in ingredients, crazy easy to assemble, and a favorite for flavor in our family.

It’s also very easy to adapt – sub canola oil for other oils, sub different milks,  and to make it gluten free sub 140g of gluten free flour for every cup of all purpose flour – so this recipe uses 190g; and it’s easy to double without any problems.

Carrot Cake

Preheat oven to 350 F.

In a medium sized bowl combine the following wet ingredients:

  • 1 cup brown sugar
  • 1/3 c canola oil
  • 2/3 c milk (or soy milk or almond milk)
  • 3 eggs – beat  in well,  one at a time

In a large bowl combine the following dry ingredients:

  • 1⅓ cup flour
  • 1½   tsp baking powder
  • Pinch of salt


  • Make a well in the dry ingredients and add the wet ingredients, stirring just to incorporate.
  • Add 2 cups grated carrots & ¼ cup chopped walnuts
  • Place in a loaf pan and bake for approx 25-30 minutes, test with a toothpick comes out clean
  • Cream cheese icing is always a great companion for this cake.


PS. Carrot puree works as a good substitute for pumpkin puree in pumpkin pie.