Junia's Carrot Cake

Junia Sonier


I've tried quite a few recipes that were ok but not like I wanted it, so i came up with this one. I made this into cupcakes for my son's 13th birthday and gave it to his football team. Most of them came back for seconds, one kid came back 4 times. My son said carrot cake is now his favorite cake. This cake can be made into a 3 layer cake, 36 cupcakes or bread loaves with or without frosting.


★★★★★ 1 vote

6-8 slices or 24-36 cupcakes
45 Min
30 Min


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  • CAKE

  • 2 c
    carrots, grated
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1 tsp
    instant coffee
  • 1/4 tsp
  • 1 c
  • 1 tsp
    vanilla extract
  • 1/3 c
    real maple syrup
  • 1 c
  • 2 c
  • 4
    eggs, separated
  • 1/2 tsp
    almond extract

  • 8 oz
    cream cheese
  • 1/2 c
    butter, softened
  • 4 c
    confectioners sugar
  • 1 tsp
    vanilla extract
  • 3 Tbsp

How to Make Junia's Carrot Cake


  1. CAKE

    Preheat oven 350ºF
  2. Spray cake pans with nonstick baking spray or lightly butter pans and sprinkle flour evenly over the whole pan.
  3. Grate carrots in small bowl and set aside.
  4. Combine flour, baking soda, baking powder, ground cinnamon, instant coffee and salt together in a medium bowl and set aside.
  5. Combine buttermilk, vanilla extract, almond extract and maple syrup in a small bowl and set aside.
  6. In a large bowl beat butter and sugar together until light and fluffy on medium speed.
  7. Add egg yolks one at a time, beat well after each addition.
  8. Alternate flour mix and buttermilk mix to butter mixture, blending after each addition on medium speed.
  9. Add carrots to batter stirring with spoon and set aside.
  10. In a separate bowl beat egg whites on high speed until it forms stiff peaks.
  11. Fold egg whites into batter mixing well.
  12. Pour into pans evenly and bake for 25-30 minutes or until toothpick inserted comes out clean.

    Combine all ingredients together in a medium bowl blending well in medium speed.
  14. Let stand for 15-30 minutes.
  15. Frost cupcakes after they have cooled.
  16. Decorate if desired.

Printable Recipe Card

About Junia's Carrot Cake

Main Ingredient: Vegetable
Regional Style: American

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