Indulge in Delicious Carrot Cake Recipe Today

Are you ready to sink your teeth into a deliciously moist and flavorful carrot cake infused with the taste of the high country garden? Then let me present you with Molly’s High Country Garden Carrot Cake Recipe – a dessert that will delight both your senses and your tastebuds.

This recipe is the perfect combination of richness and spiciness, topped with a heavenly cream cheese frosting that melts in your mouth. The ingredients used in this recipe have been carefully selected to create a cake that’s both healthy and full of flavor. You’ll have yourself convinced that you’re doing your body good even as you indulge in this sinful treat!

I know what you’re thinking: why another carrot cake recipe? Well, dear reader, this one is special. This isn’t just any old carrot cake, it’s a tribute to our beloved high country garden carrots. Think moist layers of carrot cake infused with the flavors of cinnamon and nutmeg, topped with a rich and tangy cream cheese frosting. But enough talk – let’s get baking!

Why You’ll Love This Recipe

Molly's High Country Garden Carrot Cake
Molly’s High Country Garden Carrot Cake

Listen up, folks! If you’re looking for the best carrot cake recipe out there, look no further than Molly’s High Country Garden Carrot Cake. I’m not just saying this because I’m a baker’s assistant – this cake is a real showstopper.

First of all, let’s talk about the flavor. This cake is spiced to perfection with cinnamon and nutmeg, which gives it a warm and cozy feeling that will make you feel like you’re wrapped in a blanket on a chilly fall day. But the real star of the show is the carrots – they add a touch of sweetness and earthiness that perfectly balances out the spice.

But what really takes this cake to the next level is the cream cheese frosting. Let me tell you, folks, this frosting is so good, you’ll want to eat it with a spoon straight from the bowl. The tanginess of the cream cheese perfectly complements the sweetness of the cake, and when combined with a generous dusting of pecans on top, it creates a flavor explosion that will leave you wanting more.

And if that wasn’t enough to convince you, just wait until you see how easy this recipe is to make. All you need to do is mix together the wet ingredients in one bowl and the dry ingredients in another, then combine them and bake. It’s as easy as that!

So whether you’re baking this for a special occasion or just to treat yourself (and let’s be honest, who needs an occasion to bake a cake?), Molly’s High Country Garden Carrot Cake is sure to satisfy your sweet tooth and leave your taste buds begging for more. Don’t take my word for it – try it out for yourself!

Ingredient List

 Freshly grated carrots are the star of this show!
Freshly grated carrots are the star of this show!

Before we start baking, let’s gather all the ingredients we need for Molly’s High Country Garden Carrot Cake recipe. This cake is spiced to perfection with nutmeg and cinnamon, and topped with a creamy spiced cream cheese frosting. Here are the ingredients you’ll need:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 3 cups grated carrots (about 4 medium carrots)
  • 4 large eggs
  • 1½ cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons pure vanilla extract

For the Spiced Cream Cheese Frosting:

  • 8 ounces cream cheese, at room temperature
  • ½ cup butter, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • A pinch of salt

Optional Toppings:

  • Pecans

Make sure to measure all your ingredients precisely using measuring cups and spoons. It is also important to note that the dairy products (cream cheese, butter) should be at room temperature before using for better texture and smoother mixing.

The Recipe How-To

 A slice of heaven in every bite!
A slice of heaven in every bite!

Now that we have the ingredients sorted, it’s time to move onto the recipe itself. I promise you this will be quite a breeze!


  1. The first thing you need to do is preheat your oven to 350°F and then grease and flour two 9-inch cake pans with parchment paper.

  2. In a large bowl, beat together 3 eggs until they’re light and fluffy. Add 2 cups of sugar and whisk some more.

  3. Slowly add in 1 ½ cups of vegetable oil while continuing to whisk the mixture.

  4. Add in 2 teaspoons of pure vanilla extract and give it a good mix.

  5. In another large bowl, mix together dry ingredients. Sift in 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and 1 teaspoon of salt.

  6. Add in your wet ingredients: the egg-sugar-oil-vanilla mixture into the large bowl with the dry ingredients plus one, which are the 3 cups of grated carrots (you can set aside some extra for garnishing later on).

  7. Mix everything well using a whisk or spatula, making sure there are no lumps.

  8. Pour mixture evenly into your two pans and use a spatula to smooth it out; tap against the counter gently to release any air pockets within.

  9. Put the pans in the oven and let them bake for about 35-40 minutes, or until a toothpick comes out clean when poked through.

  10. While cakes cool down on a wire rack, prepare frosting by mixing in another large bowl: 1/2 cup unsalted butter (at room temperature), one block of cream cheese (about 8 oz.), both softened, OR alternatively an equal part mascarpone cheese for a nuttier flavor; plus sifted powdered sugar (start with 3 cups) and pure vanilla extract (start with 2 tsp.). Beat together until no lumps remain: your frosting must be smooth.

  11. Once cakes COOLED DOWN COMPLETELY, invert one onto your cake plate or stand so that it sits flat side up; spread over some frosting on this layer, put next layer on top, then repeat frosting process on top!

  12. Take some extra grated carrot as garnish and sprinkle over frosting; you can also sprinkle over some pecans or keep those whole for aesthetic crunch – it’s entirely up to you!

Take my word for it when I say that this recipe yields the best carrot cake I’ve ever tried – healthy goodness from Molly high country garden – moist, spiced just right – never too sweet nor too dense – perfect for a casual dinner or intimate birthday cake with cream cheese icing, but it’s especially great for serving at larger

Substitutions and Variations

 Get ready to indulge in some serious carrot goodness!
Get ready to indulge in some serious carrot goodness!

Hey there, bakers! You might be wondering what substitutes or variations you can try on this already delicious Molly’s High Country Garden Carrot Cake. No worries, I got you covered.

First of all, if you want to make this recipe vegan or dairy-free, there are a few alternatives that you can try. Instead of cow’s milk, feel free to use almond, soy, oat, or any non-dairy milk that suits your taste buds. For the cream cheese frosting, you can substitute the cream cheese with non-dairy versions or tofu cream cheese. You can also use vegan butter instead of regular butter in the frosting.

If you want to add more texture and flavors to your carrot cake, try adding raisins, chopped dates, or cranberries into the batter. For a crunchier topping, mix together brown sugar and chopped pecans and sprinkle it on top of the cream cheese frosting.

To switch things up with this classic recipe, try adding a teaspoon of ground ginger or cardamom into the batter for an extra kick of spice. You can also swap out half of the carrots with zucchini or shredded sweet potato for a unique twist on the classic carrot cake.

In case you’re short on time and want to whip up these cakes in no time without sacrificing the taste, you can adjust your baking time and use muffin pans instead of cake pans to make individual portions quickly.

Remember to experiment with these variations as per your taste and preferences. You never know; you may hit upon something very delicious and share-worthy that might become your signature baked delight!

Serving and Pairing

 This cake is so moist, it almost melts in your mouth!
This cake is so moist, it almost melts in your mouth!

What’s the point of baking a scrumptious carrot cake if you don’t know how to serve it? This garden carrot cake is delicious on its own, but you can certainly take it up a notch by pairing it with the right garnishes and pairings.

For starters, make sure that your cake has cooled entirely before serving. Once your cake has cooled, spread a generous layer of spiced cream cheese frosting on top of your cake. The recipe details calories, so be mindful of serving sizes.

Now comes the fun part – garnishing! One popular way to garnish a carrot cake is by drizzling some honey over the frosting. This adds a level of sweetness that complements the spices in the cake wonderfully. Another option is to sprinkle some lightly toasted pecans on top for an added nuttiness.

If you’re having guests over for dinner, consider serving this cake as dessert with a nice cup of coffee or tea. The warmth of the drink will contrast nicely with the coldness of the frosting. You might also serve some fresh fruit like raspberries or sliced strawberries to cut through the richness of the cake.

Alternatively, if you’re looking for something more unconventional, try serving this garden carrot cake alongside a steaming bowl of Carrot Coriander Soup. The soup echoes the flavors found in the cake and makes for an excellent complement.

Finally, keep in mind that this spiced cream cheese frosting is versatile and can be paired with other cakes too! Try spreading it over our Best Chocolate Cake recipe for an unbeatable birthday cake.

In any case, remember that experimentation is key when it comes to pairing desserts and drinks. So don’t be afraid to take some risks and try new things!

Make-Ahead, Storing and Reheating

 This cake is as beautiful as it is delicious!
This cake is as beautiful as it is delicious!

Now, listen up kiddos, because this is where the magic happens. If you’re clever like me, you’ll make a double batch of this high country garden carrot cake recipe, because trust me- one slice will never be enough, especially when it’s spiced cream cheese frosting is involved.

If you’re planning on making it for a special event or occasion, do yourself a favor and prep ahead of time. You can bake the cake layers up to 2 days in advance and store them in an airtight container in the fridge or at room temperature.

The spiced cream cheese frosting can also be made up to 2 days in advance, then stored in an airtight container in the fridge until you’re ready to frost your cake. Just give it a good whisk before spreading it over your cake.

But if you’ve got some leftovers (which is rare), don’t worry- this carrot cake is even better the next day. Store it in an airtight container in the fridge for up to 5 days. When you’re ready to indulge, let it sit at room temperature for about 30 minutes before serving.

And if you want to take your leftover cake game to the next level- try reheating slices in the microwave for about 15 seconds before serving. The result? A warm and cozy slice with cream cheese frosting that just melts into every inch of that moist carrot cake goodness.

So leave that pizza handbook behind and make yourself some homemade heat with this drool-worthy carrot cake recipe. Your taste buds will thank you.

Tips for Perfect Results

 Perfect for any occasion, from birthdays to brunches!
Perfect for any occasion, from birthdays to brunches!

Baking a delicious and moist carrot cake is no easy feat – it’s all about finding the perfect balance of ingredients and techniques. As a seasoned baker, I’ve compiled some tips and tricks that will help you achieve moist, fluffy, and finger-licking-good High Country Garden Carrot Cake! So whether you’re baking this for a special occasion or just a sweet treat to indulge in, follow these tips for perfect results every time.

1. Use Fresh Ingredients:

Always make sure to use fresh ingredients since that can significantly affect how the cake tastes. Particularly with the carrots – they should be newly bought and finely grated.

2. Beat the Eggs Separately:

Don’t miss out on beating the eggs separately as it lightens them and makes it easier to incorporate them into the batter.

3. Let The Carrot Cake Cool Before Frosting:

Allow ample cooling time before frosting your cake. Trying to frost a warm carrot cake will result in runny or melted frosting.

4. Get Creative With Spices:

Spices like cinnamon, nutmeg, and cloves add warmth and depth to any baked goods. Molly’s recipe already includes nutmeg and cinnamon but let your taste buds lead you to add ½ teaspoon of allspice or cardamom!

5. Don’t Overmix Your Batter:

Mix your batter until just combined so that it doesn’t become stiff and dry.

6. Add Pecans if Desired:

Pecans add an incredible crunchy texture when toasted, so feel free to chop them up and mix them into the batter!

With these tips under your belt, you’ll have nothing but success in baking this high country garden carrot cake recipe!


Now that you’ve learned all the recipe details of Molly’s High Country Garden Carrot Cake Recipe, it’s only natural for some questions and concerns to arise before you get started in the kitchen. Fear not, I’m here to provide you with some frequently asked questions and tips to help make your carrot cake baking experience as smooth as a cream cheese frosting. Let’s dive into it.

Why is my carrot cake not fluffy?

If you’re aiming for a lighter cake, here’s a tip: consider swapping some of the oil for butter and using white sugar (or a combination of white and brown sugar) instead of just brown sugar. Don’t forget to mix the butter and sugar together until the mixture looks like a fluffy frosting. This might help get you started on your way to a lighter and more delicate cake. By the way, this advice was suggested on March 18, 2016.

Does Ina Garten have a carrot cake recipe?

Are you ready to bake a delicious cake? In this recipe, we will be making a classic two-layer cake using Ina’s simple and straightforward approach. However, keep in mind that it does require a bit of time and effort to come out perfectly. To start, you need to prepare your baking pans by greasing them and lining them with parchment paper, then flouring them to prevent sticking. Next, using a stand mixer, we will combine the eggs, vegetable oil, sugar, and vanilla extract until well mixed. Let’s get started!

How do you make Mary Berry easy carrot cake?

For this recipe, we’ll need some sunflower oil, self-raising wholemeal flour, baking powder, unrefined light muscovado sugar from Billington’s, chopped walnuts, grated carrot, ripe bananas, and free-range eggs. We’ll use the oil both for greasing the baking tin and for incorporating into the mixture. The self-raising wholemeal flour, baking powder, and sugar will provide the necessary texture and sweetness. The grated carrots and chopped walnuts will give our recipe a delightful crunch, while the ripe bananas and free-range eggs will help the ingredients bind together nicely. Now that we have everything we need, let’s get started!

How does Gordon Ramsay make carrot cake?

In this recipe, we will be making a classic and beloved carrot cake. To make the batter, we will need a variety of ingredients, including flour, sugar, baking soda, cinnamon, salt, and finely grated carrots. For the icing, we will be using butter and icing sugar. Let’s dive into the details and directions for this tasty treat.

Bottom Line

In conclusion, Molly’s High Country Garden Carrot Cake Recipe is a delectable dessert that is perfect for any occasion. The blend of spices and the sweetness of the cream cheese frosting makes it an all-time favorite. This cake recipe is easy to make, and you can adjust it to suit your preferences by adding or substituting ingredients.

With the help of this article, you now have all the tools you need to make the perfect carrot cake. Whether it’s for a birthday celebration or a casual gathering with friends, this dessert will surely impress your guests. So what are you waiting for? Get baking today and treat yourself to a slice of heaven!

Molly's High Country Garden Carrot Cake

Molly’s High Country Garden Carrot Cake Recipe

This recipe is so named because my daughter helped me make it, and we used carrots pulled from our garden right before baking. This is also a cake for high altitude (I'm at a little over 5000 feet, so beware if you are 7000+). What I did was take highly rated carrot cake recipe and adjust it for altitude and personal taste (added nutmeg, for example). It did fall a bit in the middle, but I think that's because I couldn't resist opening the oven door at one point (bad!). Nonetheless, everyone said it was the best carrot cake they'd eaten, and it was super moist. I've since edited the amount of vegetable oil down a bit because that might have been what made it a touch heavy. If you want to prepare it the way I did originally, use 1 1/2 cups of oil. Also, I use half grapeseed and half canola oil. I'm convinced the grapeseed oil contributes to an exceptionally moist cake. For the cream cheese frosting, I used recipe #6536 by riffraff, but I've included it here to save time. Frosting was absolutely delicious and I made no changes except to use orange food color (as you can see from the photos).
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, Easy, For Large Groups, Low Protein, Vegetable
Prep Time: 15 minutes
Cook Time: 45 minutes
Calories: 495.5kcal


  • 4 eggs
  • 1 1/3 cups vegetable oil
  • 2 3/4 cups white sugar
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups carrots, grated (on large side of grater)
  • 1 cup pecans, chopped (optional, could also use raisins)

For Frosting

  • 8 ounces cream cheese, softened
  • 1/8 cup butter, softened
  • 2 teaspoons vanilla
  • 2 cups powdered sugar
  • 2 tablespoons milk (or cream)


  • Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
  • In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
  • Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
  • For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.

Your Own Notes


Serving: 132g | Calories: 495.5kcal | Carbohydrates: 59.2g | Protein: 4.8g | Fat: 27.6g | Saturated Fat: 6.5g | Cholesterol: 64.5mg | Sodium: 310.7mg | Fiber: 1.6g | Sugar: 45g

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