Carrot Cake

Carrot Cake

This is an easy carrot cake I have been making for years. This is so easy to create with your Ankarsrum with large bowl and roller/scraper combo.  I usually make a double batch as if grating carrots might as well do a big batch.  To grate carrots I like the consistency of the mid size grating drum for the vegy slicer set if you have it.  Otherwise the meat mincer with coursest disc works great too.

This could be done in the small bowl but as today, I almost always prefer and use the large bowl with roller and scraper for my baking.


  • 1 cup sugar 
  • 1 cup oil  mix together with sugar and then add
  • 3 eggs one at a time beating well after each with speed dial at about 4 oclock

Once that is well blended add:

  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Blend the above together and then add:

  • 2 cups grated carrots
  • 1/2 cup chopped walnuts

Pour into greased or lined pan.  Today I actually used an 8" spring form pan and then did 12 cupcakes with the rest as I had doubled the batch.  Most times a double batch makes a 9 x 13 pan. Bake at 300 for 1 hour and cool before removing from pan

Frosting: I wanted something light so just whipped together a thin cream cheese frosting of 1 block cream cheese, 1 cup icing sugar and enough milk to make a thin glaze to pour over the cake.  Then topped with some coconut I had dyed green with 1 tbsp of water that I had added a bit fo green food coloring with.  Trim with some Peeps and mini eggs and the kids will love it.  Simple and easy Easter fun.

















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