Carrot Cake for a Crowd

By Grant Melton
June 28, 2017
2 Comments
7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The name says it all. Grant Melton

Serves: 10-12

Carrot Cake

  • 1 3/4 cups flour
  • 1/2 cup old-fashion rolled oats
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons fennel seed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups vegetable oil
  • 1/4 cup olive oil
  • 2 cups sugar
  • 4 eggs, at room temperture
  • 3 cups freshly grated carrot
  • 1/2 cup golden raisins
  • 1/2 cup pecans, chopped
  • 1 teaspoon orange zest

Cream Cheese Frosting

  • 2 cups confectioners sugar
  • 1 8-ounce block of cream cheese
  • 1 stick butter
  • 1 teaspoon vanilla extract or vanilla bean paste
  1. Preheat oven to 350°F.
  2. In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar. Once combined, add in the eggs one at a time. Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand. Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.
  4. Pour the batter into a prepared 13x9-inch baking pan and bake 45-50 minutes. Remove cake from oven and let cool.
  5. Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth. With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated. Once all the sugar has been added, add the vanilla and salt. Spoon the cake over top of the cake and then spread evenly with a spatula.

More Great Recipes:
Fall|Spring|Summer|Mother's Day|Winter|Easter|Dessert