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.

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!

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

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)

Instructions To Make Carrot Cake With Fresh Milled Flour

Make The Carrot Cake

1. Firstly, mill the flour. I used soft white wheat, if you are using a different wheat variety you may need a little less flour.
2. Then, peel and shred the carrots, and chop any nuts you will be adding to the carrot cake. Set these to the side.
3. To the freshly milled flour add sugar, brown sugar, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Mix these ingredients together until incorporated.
4. Then, to a stand mixer, add the melted butter and oil mix to combine.
5. Add eggs one at at time, mixing between each one until incorporated.
6. Then, add the yogurt and vanilla, mix to combine.
7. Now it is time to add in the flour mixture, slowly mix until just incorporated. Scrape sides as needed.
8. 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.

Bake The Cakes

1. 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.)
2. 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.
3. After the oven is preheated, and your pans are prepared then, divide the batter evenly into each 8×8 round cake pan.
4. 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)
5. 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.
6. Turn the cakes out of the pan onto a wire cooling rack. Then, let the cakes cool completely before frosting.
7. While the cake is cooling, make the cream cheese frosting.

Make The Cream Cheese Frosting

1. 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.)
2. Add vanilla and salt (if using unsalted butter), then briefly mix to combine.
3. 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.
4. Once the cake has cooled completely, then you can ice and decorate as desired.

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.

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

Carrot Cake Made With Fresh Milled Flour

Grains In Small Places

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!

4.91 from 11 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

cooling time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Servings 1 8×8 double layer cake

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

To Store The 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. 

Baking Pan Size Variations–

• 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.

Keyword carrot cake, cream cheese frosting, fresh milled flour

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