Carrot Cake With Carrot Juice Recipe

Unleash your inner baker with this irresistible Carrot Cake recipe, straight from Grandpa's legendary cellar & bake shop (as seen on Channel 10!). This isn't your average carrot cake – we're using carrot juice for an explosion of flavor that will leave you craving more. Get ready to experience a moist, spiced masterpiece topped with a creamy dream of cream cheese frosting!

Prep Time 20 mins
Cook Time 80 mins
Calories 7788.3 kcal
Protein 158g
Rating 4.2 (17 Reviews)
Carrot Cake With Carrot Juice 23

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake With Carrot Juice

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Carrot Cake With Carrot Juice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Carrot Cake With Carrot Juice

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. **Make the Cake:**
  3. In a large bowl, beat 3 large eggs until light and frothy.
  4. Gradually add 1 ¾ cups granulated sugar, beating until well combined.
  5. Add 1 cup vegetable oil, 1 cup carrot juice, and 1 teaspoon vanilla extract. Beat until thoroughly mixed.
  6. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, and ½ teaspoon salt.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Fold in 2 cups grated carrots and 1 cup chopped walnuts.
  9. Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool completely in the pan before frosting.
  11. **Make the Cream Cheese Frosting:**
  12. In a medium bowl, beat 8 ounces cream cheese until smooth and creamy.
  13. Add ½ cup (1 stick) unsalted butter, softened, and beat until light and fluffy.
  14. Gradually add 3 cups powdered sugar, beating until smooth and creamy.
  15. Stir in 1 teaspoon vanilla extract.
  16. Frost the cooled cake and enjoy!

Nutrition Information (Approximate per serving)

Sodium

189 g

Sugar

3516g

Fat

477g

Carbs

374g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Occasion Desserts Lunch Snacks Eggs Dairy Fruit Vegetables Oven Potluck Dinner Party Holiday Event Picnic Cakes Nuts Grains Brown Bag Pasta Rice And Grains Carrots To Go Equipment Small Appliance Mixer Number Of Servings Presentation Served Cold 4 Hours Or Less