Real Recipes From Real Home Cooks ®

junia's carrot cake

(1 rating)
Recipe by
Junia Sonier
Houston, TX

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 rating)
yield 6 -8 slices or 24-36 cupcakes
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For junia's carrot cake

  • 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.
  • 13
    FROSTING 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.