Carrot Cake


Happy Pride!!!

A few of my friends came down to visit me during the Vancouver Pride weekend, so obviously I had to bake something. There was a relatively unanimous request for carrot cake with cream cheese icing so I obliged. I adapted this carrot cake recipe from StyleSweetCA



  • 400 g (3-4) carrots
  • 240 g cake flour, sifted
  • 90 g almond flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. ground cardamom
  • 250 g (2.25 cups) granulated sugar
  • 100 g (½ cup) brown sugar
  • 4 eggs
  • 170 g (¾ cup) oil
  • 250 g (1 cup) unsweetened applesauce 


  1. Preheat oven to 350 F. Grease and line 2  x 8″ cake pans.
  2. Grate carrot until you have ~3 cups (400 g) of grated carrot. Set aside. 
  3. Sift together the cake flour, almond flour, baking soda, baking powder, cinnamon, and cardamom. Set aside. 
  4. In a large bowl, mix together sugars and eggs. Mix in the oil and the applesauce and mix well. 
  5. Mix in the dry ingredients without overmixing. 
  6. Fold in the shredded carrots. 
  7. Divide the batter evenly between cake pans. Bake for ~30 minutes until a toothpick comes out clean. 

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