Carrot Cake

I have never been a huge fan of carrot cake. In fact, I am solidly against any baked good that contains fruit, vegetables, or nuts. White cake with white buttercream frosting for this girl. Chris, on the other hand, has a major weakness for carrot cake. Especially the kind with cream cheese frosting.

Fortunately, our cake preferences don’t matter very often. You see, I have zero willpower when it comes to baked goods, so I make every effort not to ever keep them in our house. Chris seems to be mostly ok with this, his willpower is better than mine, but it doesn’t matter because he wouldn’t have a chance to eat the cake anyway.

Chris likes to joke with people that he never gets to eat ice cream because I don’t like to have it in the house and when he does buy it, I eat it all before he gets to have any. Same goes for cake, cookies, or anything else sweet.His obeservation is completely accurate. I have a history of housing half gallon containers of ice cream in one night. Sad but true.

Needless to say, Chris did a double take last weekend when I suggested that we bake a cake. Knowing my disdain for mixing veggies and baked goods, he was probably extra surprised when I suggested a carrot cake. I began gathering his cake requirements, which, much to my chagrin, included fruit, vegetables, and nuts, and set out to find a recipe.

I’m still not sure how he decided on carrots, mango, dried cranberries, and pecans to be included in this cake, because there does not seem to be a single reputable carrot cake recipe on all of the internet that includes all of these ingredients. I almost backed down from his challenge, instead going for a more simple recipe, but, finally, I decided to go for it.

I started with Bridget’s recipe because I trust her above all others for any kind of baked goods and made modifications from there. In the end, my finished product is probably nothing like hers was, but that’s ok. It was a phenomenal carrot cake, in spite of the fruits, veggies, and nuts, and it definitely won Chris’ approval!

For the record, this cake lasted more than one night; we did not finish it until the third night and no, we did not share any.

Adapted from The Way the Cookie Crumbles.


  • 2 cups brown sugar
  • 1 cup oil (I used vegetable oil)
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3 cups grated carrot
  • 1 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped dried mango
  • Recommended frosting: Cream Cheese Frosting


  • Pre-heat oven to 325 degrees.
  • Grease and flour two 9″ round cake pans.
  • In a bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  • In a separate bowl, combine the carrots, dried cranberries, pecans, and mango.
  • Beat together the oil and brown sugar in bowl of a mixer. Slowly add in the eggs, one by one.
  • After beating in the eggs, slowly add the flour mixture to the mixer bowl, mixing only until the flour has fully combined.
  • By hand, fold in the carrot mixture, then divide evenly between the prepared cake pans.
  • Bake for 40-50 minutes or until it passes the toothpick test.
  • When the cake is removed from the oven, allow to cool for five minutes before removing the cakes from the pans and transferring to a wire cooling rack.
  1. Bridget said:

    I agree with you 100% about vegetables in cake. I can handle nuts sometimes, and fruit is okay as long as it isn’t taking the place of chocolate, but shredded carrots is going too far. And yet you went farther and added all kinds of stuff! Are you sure you didn’t intentionally make a cake you knew you wouldn’t love so that you wouldn’t be as tempted to eat it all in one night? 😉 I have to admit, based on your recommendation, I’m tempted to try it now.

    • Brit said:

      It was very good. Perfectly moist, probably due to the fruit and carrots, and just the right density.

      This cake certainly has the potential to be eaten all in one night; I may never be able to make it again.

  2. Lisa said:

    Looks & sounds awesome! I love baked goods… Nuts, fruits, veggies, chocolate, oatmeal, etc included. 🙂

  3. I love carrot cake! When I was preggo I found a great healthy recipe for one in the What to Eat When You’re Expecting book. It had golden raisins, currants, white grape juice, and nuts in it in addition to the carrots. And no added sugar! The only thing I didn’t love about it was that it was extremely dense. But it was great! Cream cheese helps make everything wonderful

  4. So, when are you making this again and are you willing to share?!?! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: