Freshly Milled Carrot Cake

Unsifted® Carrot Cake has a wonderful, super moist crumb and is perfectly paired with a dreamy cream cheese icing. This carrot cake is also very convenient, because it tastes just as good (or better!) on day two. This means you can prep for your dinner guests ahead of time and not sacrifice ANY of the taste! . 

Why We Love It:

• So moist and flavorful!
  
• Easy to make ahead and store in the fridge for easy day of enjoyment

 

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PREP: 30 minutes
TOTAL: 60 minutes
YIELD: 3 x 9” round

 

INGREDIENTS:

1 ⅓ cups Unsifted® Dessert Blend grain

3 cups carrots, finely grated + dried (about 6-8 whole)

2 tsp baking powder

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1 cup unsalted butter, softened (2 sticks)

2 cups granulated sugar

4 large eggs

 

***Mix-In Ingredient Ideas (Optional):

• ½ cup golden raisins
• ½ cup pineapple, drained + chopped
• 1 cup pecans, chopped
• ½ cup shredded coconut 

 

Almond Cream Cheese Frosting:

¼ cup unsalted butter, softened

8 ounces cream cheese, softened

1 tsp vanilla extract

1 tsp almond extract

3 cups powdered sugar

1 Tbsp whole milk

 

INSTRUCTIONS:

1. Mill the fresh flour

• Preheat oven to 350F
• Grease three 9” round baking pans
• Set WonderMill® dial to “Pastry”
• Mill 1 ⅓ cups Unsifted® Dessert Blend grain

2. Grate carrots

• Wash and peel about 6-8 whole carrots
• Finely grate 3 cups carrots
• Place grated carrots on a clean dishtowel or paper towel to press and remove excess water/juice, then set aside

3. Mix dry ingredients

• In a small bowl, add all the unsifted flour
• Add 2 tsp baking powder
• Add 2 tsp baking soda
• Add 2 tsp cinnamon
• Add 1 tsp salt
• Stir until thoroughly combined, then set aside

4. Combine butter + sugar + egg mixture

• In a large bowl, add 1 cup softened butter
• Add 2 cups sugar
• Using a spoon or electric mixer, mix together until well combined (about 1-2 minutes)
• Add 4 large eggs one at a time, mixing between each

5. Slowly mix in dry ingredients

 Pro Tip: Do not overmix. Once the flour is all combined, stop mixing.

• To the large bowl, add dry ingredients ½ cup at a time, mixing on low speed or by hand after each addition
• Add last ½ cup dry ingredients
• Add 3 cups prepared carrots
• Using rubber spatula, gently fold the batter until just combined (do not overmix)
• Optional: Add any of the mix-ins to the batter with the carrots

6. Bake

Pro Tip: Do not open your oven to check until the very end or else the carrot cakes may fall. Using too small of pans may also cause cake to fall.

• Pour batter evenly into three greased 9” baking pans
• Bake at 350F for 20-25 minutes, or until a toothpick inserted comes out clean (internal temp. 200-210F)

• Cool for 10 minutes, then place on a cooling rack

 

7. Mix frosting + Frost + Serve

• To a medium bowl, add ¼ cup butter
• Add 8 ounces softened cream cheese
• Add 1 tsp vanilla extract
• Add 1 tsp almond extract
• Using an electric mixer, cream until light + fluffy (about 5 minutes)
• Add 3 cups powdered sugar
• Add 1 Tbsp milk
• Mix until smooth and slightly fluffy
• Once cakes are cooled completely, use a knife or piping bag, frost cooled cakes or cupcakes
• Refrigerate and enjoy!

 

STORAGE TIPS

Wrap cooled carrot cake with foil or plastic wrap to prevent drying. Properly stored cake will last 1-2 days at room temperature, up to 7 days in the fridge, or up to 2 months in the freezer.

To thaw frozen cake, place in refrigerator overnight and bring to room temperature before serving.

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THE UNSIFTED DIFFERENCE

We used our Unsifted® Dessert Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.

 

 

Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.

Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.

Additional variations for this recipe:

• Cupcakes + size variations
  

 

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