Amazing Carrot Cake Made With Fresh Milled Flour
This Amazing Carrot Cake Made With Fresh Milled Flour is truly irresistible! It’s moist inner crumb, is perfectly balanced with the sweet and tangy Cream Cheese Frosting. My family told me Vegetables never tasted so good! LOL. This Carrot Cake brought back memories of the Pumpkin Roll my family craves! You can grab that recipe HERE.
![a slice of fresh milled flour carrot cake with cream cheese frosting in front of a bunch of fresh carrots with the green tops still on](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/a-slice-of-fresh-milled-flour-carrot-cake-with-cream-cheese-frosting-in-front-of-a-bunch-of-fresh-carrots-with-the-green-tops-still-on-1024x647.png)
So, I decided to make this freshly milled flour carrot cake with two 8 inch round pans, making a two layer cake with the delectable cream cheese frosting between the layers! However, you can make it whichever size you prefer! Also, you can choose to decorate it as you wish, or just leave it plain. I have seen some super adorably decorated carrot cakes, especially for Easter!
![a whole fresh milled flour carrot cake frosted with cream cheese frosting with a slice cut out showing the double layers](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/a-whole-fresh-milled-flour-carrot-cake-frosted-with-cream-cheese-frosting-with-a-slice-cut-out-showing-the-double-layers-1024x768.jpg)
Ingredients To Make Fresh Milled Flour Carrot Cake
Carrot Cake Ingredients
- 2&2/3 cups fresh milled flour 320g (I used soft white wheat)
- 1 cup sugar 200g
- 1 cup brown sugar 200g
- 1&1/2 tsp baking soda
- 1&1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground ginger (or fresh grated ginger)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup olive oil or avocado oil 115g
- 1 cup melted, unsalted butter 226g
- 3 large eggs, room temperature 150g
- 1/2 cup yogurt 120g (can substitute sour cream, buttermilk, or kefir)
- 1 TBSP vanilla (Checkout how I make my own HERE.)
- 3 cups peeled, and grated or shredded carrots 340g (4-6 carrots)
- *optional- 1 cup chopped walnuts or pecans 126g
![hands mixing a bowl of dry ingredients](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/hands-mixing-a-bowl-of-dry-ingredients-896x1024.jpg)
Cream Cheese Frosting Ingredients
- 1/2 cup softened unsalted butter 113g (1 stick)
- 16 oz softened cream cheese 452g (2 bricks of cream cheese)
- 2 tsp vanilla
- 1/4 tsp salt
- 4 cups powdered sugar 500g (add more or less to taste)
![making cream cheese frosting in my Ankarsrum mixer](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/making-cream-cheese-frosting-in-my-Ankarsrum-mixer-896x1024.jpg)
Instructions To Make Carrot Cake With Fresh Milled Flour
Make The Carrot Cake
- Firstly, mill the flour. I used soft white wheat, if you are using a different wheat variety you may need a little less flour.
- Then, peel and shred the carrots, and chop any nuts you will be adding to the carrot cake. Set these to the side.
- To the freshly milled flour add sugar, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Mix these ingredients together until incorporated.
- Then, to a stand mixer, add the melted butter and oil mix to combine.
- Add eggs one at at time, mixing between each one until incorporated.
- Then, add the yogurt and vanilla, mix to combine.
- Now it is time to add in the flour mixture, slowly mix until just incorporated. Scrape sides as needed.
- Add in the shredded carrots, and any other mix-ins like nuts or raisins. Then, stir to mix in evenly. Scrape sides as needed here too.
![hand adding shredded carrots to the fresh milled flour carrot cake batter in a mixer](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/hand-adding-shredded-carrots-to-the-fresh-milled-flour-carrot-cake-batter-in-a-mixer-1024x768.jpg)
Bake The Cakes
- Preheat the oven to 350*F. (While the oven preheats, I like to let the batter sit just a bit, so the freshly milled flour has time to absorb the liquids.)
- Prepare your baking pans. Trace the bottom of your pan with a pencil and parchment paper, then cut the circles out. Spray your baking pan with baking oil, then place the parchment paper circle in the pan, and spray it again. Be sure to get the oil up the sides of the pan as well.
- After the oven is preheated, and your pans are prepared then, divide the batter evenly into each 8×8 round cake pan.
- Bake the cakes for 38-42 minutes. Check to make sure a toothpick comes out clean from the center. (Some moisture and crumbs are ok on the toothpick, just don’t want raw batter.) When the cake edges start to pull away form the edge of the pan, the cake is done. Don’t overbake, because that can make it dry. (If you have different size cake pans, your baking time will change. See notes)
- Once the cakes are baked, let them cool in the baking pan for 10 minutes. Then run a knife around the cake to make sure it hasn’t stuck to the sides of the pan for easier removal.
- Turn the cakes out of the pan onto a wire cooling rack. Then, let the cakes cool completely before frosting.
- While the cake is cooling, make the cream cheese frosting.
![pouring out half the batter into each lined and oiled pan](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/pouring-out-half-the-batter-into-each-lined-and-oiled-pan-1024x768.jpg)
Make The Cream Cheese Frosting
- To a stand mixer add softened butter, and mix to fluff, then add the softened cream cheese. beat until creamy and incorporated. Scrape the sides as needed. (Don’t overmix, or the cream cheese will get too soft.)
- Add vanilla and salt (if using unsalted butter), then briefly mix to combine.
- Then, add 2 cups of the powdered sugar (250g). Slowly mix until combined. Continue adding powdered sugar 1/2 cup (62g) at a time until the desired sweetness, scraping sides as needed.
- Once the cake has cooled completely, then you can ice and decorate as desired.
![hand icing a carrot cake with cream cheese frosting with a spatula](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/hand-icing-a-carrot-cake-with-cream-cheese-frosting-with-a-spatula-1024x768.jpg)
Baking Pan Alternatives
I used two 8×8 round cake pans, but you can use other baking pans. However, it is important to note that the baking times will differ for the baking vessel you are using. Here are some examples, this is just a baking time guide so make sure to check on the cake for the doneness.
Baking Pan Sizes And How Long To Bake
- 9×9 Round Pans: bake for about 5-10 minutes less.
- 9×13 Rectangle Pan: bake for 5-10 minutes longer.
- Cupcakes: bake for about 18-22 minutes.
![lining cake baking pans with parchment paper circles](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/lining-cake-baking-pans-with-parchment-paper-circles-1024x768.jpg)
How To Store Fresh Milled Flour Carrot Cake
To Store this fresh milled flour carrot cake cover and place in the fridge for 3-5 days. Although storing it in the fridge will allow it to last longer, it can also dry it out the longer it sits in there. So, for longer storage, we like to slice, and then place in a freezer safe container and freeze for up to 2 months.
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Checkout Some Of My Other Fresh Milled Flour Recipes
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Fresh Milled Flour Carrot Cake Printable Recipe
![a slice of fresh milled flour carrot cake with cream cheese frosting in front of a bunch of fresh carrots with the green tops still on](https://grainsinsmallplaces.net/wp-content/uploads/2024/03/a-slice-of-fresh-milled-flour-carrot-cake-with-cream-cheese-frosting-in-front-of-a-bunch-of-fresh-carrots-with-the-green-tops-still-on-500x500.png)
Carrot Cake Made With Fresh Milled Flour
Equipment
- 2 8×8 cake pans
Ingredients
Ingredients For Carrot Cake
- 2&2/3 cups fresh milled flour 320g I used soft white wheat
- 1 cup sugar 200g
- 1 cup brown sugar 200g
- 1&1/2 tsp baking soda
- 1&1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground ginger or fresh grated ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup olive oil or avocado oil 115g
- 1 cup melted, unsalted butter 226g
- 3 large eggs 150g room temperature
- 1/2 cup yogurt 120g can substitute sour cream, buttermilk, or kefir
- 1 TBSP vanilla
- 3 cups peeled and grated or shredded carrots 340g approx. 4-6 carrots
- *optional- 1 cup chopped walnuts or pecans 126g
Ingredients For Cream Cheese Frosting
- 1/2 cup Softened unsalted butter 113g 1 stick
- 16 oz softened cream cheese 452g 2 bricks of cream cheese
- 2 tsp vanilla
- 1/4 tsp salt
- 4 cups powdered sugar 500g add more or less to taste
Instructions
Make The Carrot Cakes
- Firstly, mill the flour. I used soft white wheat, if you are using a different wheat variety you may need a little less flour.
- Then, peel and shred the carrots, and chop any nuts you will be adding to the carrot cake. Set these to the side.
- To the freshly milled flour add sugar, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Mix these ingredients together until incorporated.
- Then, to a stand mixer, add the melted butter and oil mix to combine.
- Add eggs one at at time, mixing between each one.
- Then, add the yogurt and vanilla, mix to combine.
- Now it is time to add in the flour mixture, slowly mix until just incorporated. Scrape sides as needed.
- Add in the shredded carrots, and any other mix-ins like nuts or raisins. Stir to mix in evenly. Scrape sides as needed here too.
- Preheat the oven to 350*F. (While the oven preheats, I like to let the batter sit just a bit, so the freshly milled flour has time to absorb the liquids.)
- Prepare your baking pans. Trace the bottom of your pan with a pencil and parchment paper, then cut the circles out. Spray your baking pan with baking oil, then place the parchment paper circle in the pan, and spray it again. Be sure to get the oil up the sides of the pan as well.
- After the oven is preheated, and your pans are prepared. Divide the batter evenly into each 8×8 round cake pan.
- Bake the cakes for 38-42 minutes. Check to make sure a toothpick comes out clean from the center. (Some moisture and crumbs are ok on the toothpick, just don't want raw batter.) When the cake edges start to pull away form the edge of the pan, the cake is done. Don't overbake, it can make it dry. (If you have different size cake pans, your baking time will change. See notes)
- Once the cakes are baked, let them cool in the baking pan for 10 minutes. Then run a knife around the cake to make sure it hasn’t stuck to the sides of the pan for easier removal.
- Turn the cakes out of the pan onto a wire cooling rack. Then, let the cakes cool completely before frosting.
- While the cake is cooling, make the cream cheese frosting.
Make The Cream Cheese Frosting
- To a stand mixer add softened butter, and mix to fluff, then add the softened cream cheese. beat until creamy and incorporated. Scrape the sides as needed. (Don’t overmix, or the cream cheese will get too soft.)
- Add vanilla and salt (if using unsalted butter), then briefly mix to combine.
- Then, add 2 cups of the powdered sugar (250g). Slowly mix until combined. Continue adding powdered sugar 1/2 cup (62g) at a time until the desired sweetness, scraping sides as needed.
- Once the cake has cooled completely, then you can ice and decorate as desired.
Video
Notes
- 9×9 Round Pans: bake for about 5-10 minutes less.
- 9×13 Rectangle Pan: bake for 5-10 minutes longer.
- Cupcakes: bake for about 18-22 minutes.
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Would Einkorn work in place of soft white? Would it give a different taste or texture?
You can use Einkorn in place of soft white, yes. Just make sure not to overmix, because Einkorn doesn’t like to be mixed a whole lot. Let me know what you think! Happy Baking!
I started the FMF journey 1 1/2 months ago. Made this cake today. Turned out great. Delicious! Every recipe I’ve made have been great! Thanks for the detailed directions and videos.
Yay! I am so happy to hear that! Thanks so much!
I love using sourdough in recipes, have you incorporated sourdough in this recipe at all? If so, how much do you use and do you decrease something else?
You can add in about 1/2 cup of sourdough starter 113g to this, and remove same parts by weight of flour and yogurt (56g of each). I just added it to mine the last time I made this, and didn’t remove the equal parts flour and yogurt, it was delicious, but it almost came out of the pan, so that is why I say to reduce the other ingredients to make up for it.
I would really like to be able to convert this to a carrot bread recipe. How would I do this please.
I would use my zucchini bread recipe, but replace with shredded carrots. Here is that recipe. Let me know how it goes! https://grainsinsmallplaces.net/zucchini-bread-made-with-fresh-milled-flour/
This is by far the best carrot cake I’ve ever made. My husband loves carrot cake so I always make it for his birthday and I have struggled getting cake right since I started milling my own flour. But not with your recipe, this years cake was amazing!
I am so glad I found your channel because you do fresh milled flour recipes better than anyone else. I can’t tell you how many Kara recipes are staples in my kitchen now. Thank you!
Yay! I am so happy to hear that! I am glad you found me too! I am so glad to help! Thanks so much!
I am VERY new to Fresh Milled Wheat, like 3 weeks. Some recipes I have done come out great and some I’ll have to work at a few times to figure them out better. I live in an incredibly hot and humid area so every day I bake, it’s different.
However, this recipe came out Fantastic!!!!! I made this cake for my daughter’s birthday and everyone LOVED it 🤩 My frosting was too soft though. I tried to add one less cup of powdered sugar, as I don’t like super sweet frosting, and my kitchen was so warm that my butter may have been too soft? The weight of the top layer just pushed the frosting out of the center. The cakes were definitely cooled all the way, so that wasn’t the issue. The taste was spot on through! SO Good!
Thank You Kara for all that you do, to help us newbies and seasoned pros, to make all these wonderful and healthier dishes!
Yay! I am so happy to hear that! We LOVE this cake too! If it was super hot and humid it is possible that the frosting components were too soft. Also, make sure not to over beat the cream cheese part of the frosting, that can make it liquid-y as well. Next time if it’s too soft, pop it in the fridge for 30-40 mins until it is the consistency that will work. But, not too long, because it will be hard to frost if all the way cold. You can also freeze or chill your cakes in the fridge that may help stiffen the frosting as well. I hope that helps! Happy Baking!