This recipe is based on a carrot cake formula I learned in my ‘Batter-Based Cakes‘ pastry class. It makes a single 8-inch round cake covered in thick cream cheese frosting, which, at my house is just enough for company with no leftovers. I like that!
Let’s talk about those little carrot rosettes on top – they’re so easy to make! You’ll need a vegetable peeler or mandolin to shave the carrots into long, thin ribbons. After a quick soak in cool water and lemon juice, you can roll them up into spirals using your fingers.
This cake is dense with shredded carrots and walnuts. It’s simpler than most carrot cake recipes that have loads of other add-ins (flake coconut, dates, raisins) and that’s just the way I like it. Although the recipe calls for all-purpose flour, whole wheat flour can be substituted in equal amounts.