Zoë's Baking Academy: Carrot Cake & Muffins
The April baking challenge is here! 🥕
Carrot cake reminds me of growing up on a commune in Vermont. Just the mention of this iconic 1970s cake, and I hear Joni Mitchell playing in my mind! The cake I grew up with would have been ultra-earnest, sweetened with honey from my dad’s bees and made with 100 percent whole-wheat flour, with a dash of wheat bran added just for good measure.
My version is less sturdy and way more delicious. This cake is one of my most requested, because it’s chock-full of carrots, shredded coconut, dried fruit, and spices. It is held together with a bit of flour, but, man, is it moist and delicious. The cream cheese frosting is an essential for me and one of my favorite recipes. I served this cake to both of my boys on their first birthdays. To take this from its hippie roots to something a bit more elegant, candy the carrot peels and use them to decorate the sides. Both recipes are available at the link for ALL my subscribers and also in my book, Zoë Bakes Cakes!
The exclusive Carrot Muffin recipe: If it’s the healthy version of this cake you crave, then try my carrot muffins, the recipe is available to my “Extras” subscribers below. They don’t skimp on flavor, and the texture is fantastic, but they are full of healthy ingredients that are perfect for a feel-good lunchbox treat.
Video: How to Make Carrot Cake
Pro Tips for Carrot Cake
This cake works well as a half batch (see me make it in my YouTube video). I baked it in three 6-inch round cake pans*, which lasted Graham and me several days. Baking time adjustments are in the recipe.
This cake actually gets better the second day, and you can freeze the layers.
I use sweetened coconut, but if you’re going to use unsweetened coconut, add it to the batter as soon as possible so it can absorb some of the moisture. Use the sweetened coconut if you are pressing onto the outside or it will be much too dry.
Use whatever dried fruit you want — this is your cake! I use raisins, apricots, and dried cherries, or you can add craisins or even nuts. Just use the same amounts so it doesn’t get to be too much in the cake, or it will change the consistency.
You can use your food processor or a box grater to shred the carrots. If you then pulse them in the food processor to get them very fine, you’ll have a more even texture and color, and you won’t see shredded carrots in the cake. I like both ways!
Pro Tips for Cream Cheese Frosting
Make your frosting ahead of time. Sometimes, cream cheese frosting is a little bit loose; if so, it needs time in the refrigerator to set up. You can even make it a day ahead, and it will be easier to use. When you’re ready to use it, give it 30 seconds in the mixer fitted with the paddle attachment.
When making the frosting, you must use room-temperature butter. But if your kitchen is very warm, you can start with cold cream cheese to prevent everything from liquifying too quickly.
Start by blending the room temperature butter alone in your mixture to remove any lumps. I did this for about 4 minutes, scraping as needed. Once you add the cream cheese, don’t overmix it. Mix just until the two come together, then you can add your sugar.
I add a few flavors to my cream cheese frosting, but be sure not to add too much liquid to the frosting. Tiny amounts make a difference in flavor and won’t ruin the texture. I add a dab of vanilla extract, lemon extract, and Lyle’s golden syrup to mine. See the video to see how small these additions are.
The trick to thick cream cheese frosting is getting the temperatures of the ingredients right and not overmixing.
Decorating
I love the candied carrot peels on the outside of my cake, but you could also press coconut or nuts into the frosting for a more classic look, or leave the cream cheese icing well enough alone.
For the candied carrot peels: Use organic carrots and wash them well. Use a very sharp vegetable peeler* and press quite hard when peeling to get really meaty strips.
*This post contains affiliate links. If you make a purchase, I may make a small commission.
Zoë’s Baking Academy Details
Before April 30, bake my Carrot Cake or Carrot Date Muffins (for paid subscribers below). Don’t forget to snap a photo and/or video of yours.
Show us your bake! Tag me (@zoebakes) in an in-feed post on Instagram or Facebook (it’s hard to track Stories, and we may miss them) and use the hashtag #zoebakesacademy and/or #zoebakes. If you don’t use social media or your account is private, you can still participate! Send an email to stephani@zoebakes.com with a photo to let us know you’re in.
For an additional entry into the giveaway, rate and review the recipe on ZoëBakes.com. Paid subscribers who make the muffins will automatically get a second entry.
That’s it! We’ll randomly draw a winner in early May and announce it as soon as the winner has accepted. The winner will receive a signed copy of Zoë Bakes Cakes!
Exclusive Recipe: Carrot Walnut Date Muffins
These muffins are a direct influence from my childhood in Vermont. When I was a young kid, post-commune, my mom lived in Montpelier, VT, where she owned a dance studio. It was above the hippie haven, The Horn of the Moon Cafe, which served up ultra-healthy food to the bell-bottomed, long-haired, Birkenstock-wearing, bohemian patrons. Granola, whole grain bread, lots of sprouts (which grew in the window boxes), and carrot muffins (which I LOVED) were all on the menu.
These muffins are an ode to those memories, but, dare I say, even better than I remember. They are made with whole wheat flour, honey, and are packed with carrots, dates (for added sweetness), and nuts (optional). You can add cream cheese frosting or leave them plain and simple. They make a great breakfast, I eat them before my workouts for a healthy energy boost or a midnight snack you’ll feel good about. Enjoy!