Frosted Carrot Cake

When I was little, I strongly disliked cooked carrots.  I still don’t love them, but their sweetness makes them an incredibly important vegetable in the cooking world.  And when it comes to baking, they are one of the only vegetables to have their very own cake.  I came to enjoy carrot cake later in life.  The two biggest issues with carrot cake recipes are: (1) the carrots within the cake are too firm, and (2) the cake can be dense and dry, trying to get by only on the moisture in the frosting.


I can humbly report that my recipe solves these issues.  Tossing the grated carrots in brown sugar and letting them sit for one hour in advance makes them tender.   The use of crushed pineapple makes the cake both moist and light.  It’s hard to say the words “light” and “cake” together, but trust me, this one is.  The light, fluffy layers are a refreshing change to the uber-dense carrot cakes one often finds in bakeries.

Carrot cake has been around for many years: so long that there is actually still dispute about how long.  But recipes have been traced as far back as 1827.  In Switzerland, carrot cake is one of the most popular cakes, sold commonly for children’s birthdays. Carrot cake did not become popular in the United States until the 1960s, but it quickly became a standard American dessert thereafter.  It is often listed with apple pie in terms of overall favorites.  So despite my strong dislike of cooked carrots, I love this cake.  And considering how good carrots are for you, I’m glad I’m getting them in somehow.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

One thought on "Frosted Carrot Cake"

  1. Avatar photo Roz says:

    You make me want to bake! Carrot cake is gorgeous and looks mouth-watering delicious.

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