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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

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!
5 from 5 votes
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Prep Time 25 minutes
Cook Time 40 minutes
cooling time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Dessert
Servings 1 8x8 double layer cake

Equipment

  • 2 8x8 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.
    hands mixing a bowl of dry ingredients
  • 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.
    hand adding shredded carrots to the fresh milled flour carrot cake batter in a mixer
  • 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.
    lining cake baking pans with parchment paper circles
  • After the oven is preheated, and your pans are prepared. Divide the batter evenly into each 8x8 round cake pan.
    pouring out half the batter into each lined and oiled 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.
    making cream cheese frosting in my Ankarsrum mixer
  • 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

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-
  • 9x9 Round Pans: bake for about 5-10 minutes less.
  • 9x13 Rectangle Pan: bake for 5-10 minutes longer.
  • Cupcakes: bake for about 18-22 minutes.
Keyword carrot cake, cream cheese frosting, fresh milled flour