Springtime Carrot Cake

Here’s a carrot recipe before I move on to asparagus and rhubarb. I love fruit- and vegetable-based cakes. They are moist and flavorful, and one can delude oneself that one is getting nutrition. (One is, of course, but one is also getting fat, flour, and sugar. Sigh.)

I confess that I have posted a version this recipe before. The previous recipe was slightly different, however, and it made a big cake. I don’t always want a big cake. If you don’t have a six-cup bundt pan, you may use an 8-by-8-inch square pan; just check the oven a little sooner. But I highly recommend getting the smaller bundt pan. I use mine all the time when I’m serving a small family or crowd.

Thanks to my cousin Deb Smith for the original recipe!

The Cake


1/4 cup (1/2 stick) sweet butter at room temperature
1/4 cup canola oil
1 cup sugar
2 eggs
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup flour
1-1/2 cups grated carrots (about 1/2 pound)


Preheat the oven to 350 degrees. Grease and flour a 6-cup Bundt pan. Combine the butter, the oil, and the sugar; then add the eggs, followed by the salt, the cinnamon, and the baking soda. Stir in the flour, followed by the carrots.

Pour the batter into the prepared pan, and bake until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes. Cool the cake for 20 minutes; then remove it from the pan and cool it completely before icing it with cream-cheese frosting. Serves 8.

And now the video to go with the cake!

Tinky Makes Carrot Cake

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2 Responses to “Springtime Carrot Cake”

  1. Debbie P. says:

    This sounds delicious! Have you tried a gluten-free version? I might try it with cassava flour or Bob’s Red Mill gluten free flour mix.
    I might try sweetening it with coconut sugar or some low glycemic sugar. Any advice on those ideas?

  2. tinkyweisblat says:

    Hi, Debbie—My go-to gluten-free flour is the one from King Arthur Flour, but Bob’s Red Mill is probably similar. I’d recommend the coconut sugar if you’re looking to change that; I’m not sure how it would change the consistency, but since the carrots dominate in terms of consistency you’d probably be better off than you would with, say, a straight yellow cake.

    Let me know how it turns out if you do it!