Nothing like a good carrot cake. This one went to  Alaska with Chef Bob when he was the chef at the fishing lodge in the summer on the Alagnak river. Very popular with the guests, especially with the cream cheese icing when served as dessert. However this recipe makes up a great batch of muffins to eat as is (no frosting) in the morning.

The carrots should be fresh as you can get and sweet. We find that buying carrots with tops attached is a good way to tell freshness; and as soon as we get home we remove the green tops, so they don’t pull all the sweet flavor out of the root end, the carrot.


  • 12 ounces eggs ( about 5-6 large eggs)
  • 8 ounces non-GMO canola oil or grapeseed oil
  • 8 ounces brown sugar
  • 8 ounces sugar
  • 12 ounces all-purpose flour, or gluten free as needed
  • 3/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 3 ounces walnuts, or other nut (even pepita seeds)
  • 3 ounces raisins, chopped
  • 1/2 teaspoon each lemon and orange zest
  • 2 teaspoons vanilla extract
  • 1 pound carrots, shredded


Note: this recipe is one that has been reduced from a large batch. Ingredients are given mostly in weights, and that is the way they should be measured.

Combine all ingredients except carrots in a mixer bowl with whisk attachment; mix on low speed till mixture begins to cohere; mix just until combined; add carrots and continue to mix until incorporated; do not over mix!

*Place in greased/floured pans muffin top pans, filling 3/4 up the sides.(If using gluten free flour to mix, then use gluten free flour to dust pans as well.).

Bake at 350 F for approximately 15 minutes or cake springs back when pressed. Cool 10 minutes before attempting to remove. Use a knife around outside edges to assist in removing.

*you may also use cupcake pans and use paper liners.


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