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Carrot Cake

Nola Silver of Seattle, WA won our mill baking contest with this simple yet superb cake recipe. This recipe can be found on our bags of Whole Wheat Pasty Flour.



  • 3 Tbsp Margarine softened
  • 3 Tbsp Cream Cheese softened
  • 1/2 tsp Vanilla Extract
  • 1 Powdered Sugar enough to make it a spreadable consistency



Step 1

Preheat oven to 350°F and grease a 9 x 9-inch pan.

Step 2

Mix together sugars, oil, eggs, salt and cinnamon. Combine the flour, baking soda and baking powder. Add the dry to the wet along with the carrots, walnuts and pineapple and mix well.

Step 3

Pour into a greased 9-inch round pan and bake at 350°F until toothpick comes out clean (about 40 minutes).


While you are waiting for the cake to cool; mix together this simple icing. Let cake cool then top with icing.

Makes 12 servings.
Carrot Cake

Servings: 12



Products Used in this Recipe

Baking Aids
Brown Sugar

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Flours & Meals
Whole Wheat Pastry Flour

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Gluten Free
Baking Soda

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Baking Aids
Baking Powder

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Baking Aids

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Ratings & Comments (12)

5 Stars  83%  10
4 Stars 17%  2
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


12 Reviews

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Adrianne March 23, 2012
Ive used this recipe several times and it turns out great every time, even at high altitude (Colorado). Great cake!
Janet April 18, 2012
This is now the only carrot cake recipe I need, and my husband loves carrot cake. Delicious! Id reduce the sugar by half and use it as a breakfast bread since the ingredients are simple and wholesome!
shubha July 3, 2012
I have been baking carrot cakes and my friends love them.
In your recipe I noticed that you use pineapple. I will also try using the pineapple next time I bake the cake. I am sure it would add to the taste.
Benjamin Alcantar July 23, 2012
Practically the only thing i the taste, though i usually reduce the sugar and oil
ellie February 23, 2013
My first attempt was a bit of a failure. The cake is very dense with a pudding-like texture. I used fresh carrots & a pineapple-drained obsessively & followed the recipe accordingly. I will make another attempt & will repost my results. I'm still giving it 4*
Bob's Red Mill February 25, 2013
Since you are using carrots, which are a natural ingredient, it is quite possible that they had a high level of moisture which released during baking. Try reducing the oil to 1/4-cup or, if the carrots seem significantly juicy, try eliminating it all together.
Mike March 29, 2013
We've tried a few different carrot cake recipes over the years, but since trying this one we've never needed another. The only change we make is to substitute coconut oil for the canola oil.
Suzanne April 3, 2013
I just baked this recipe and the cake came out fantastic! So delicious and moist! Yum, yum!
BOB May 11, 2013
Substituted the oil with 3/4 cup apple sauce. Moist and delicious. Yum!! Thanks ;-)
sequin June 4, 2013
Wonderful cake! I made it exactly as listed with the exception of substituting unsweetened applesauce for half the oil. The whole family really liked this.
Ravonda February 2, 2014
Everyone loves this cake and I love that it's so quick, easy, and little mess. The hardest part is cleaning the food processor after grating the carrots (1/2 pound)! I'm glad to have a great one layer cake option when I need one.
Debbie October 16, 2014
I love this clean recipe! It tastes great and comes together pretty quickly. This is my go-to recipe for carrot cake.

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