Faith, Flour, & Sawdust, Flour

Carrot Cake

Want to know how to make this?

The cake is quite easy to make and is very good. Note that this recipe is in ounces and it doesn’t convert into cups as you would think. 8oz of sugar doesn’t equal 1 cup. Measuring and baking by weighing will make your products of better quality. You can get an inexpensive scale from Wal-Mart, Target, or Bed, Bath, & Beyond. Owning and baking with a scale will change your life. If you want to make this recipe and want it in cups please leave me a comment and I will give you the conversions.

This recipe will yield 3-8″ cakes.

You bake at 325 for 45-60 minutes.

  • 12oz shredded carrots
  • 7.5each whole eggs
  • 21oz sugar
  • 5oz brown sugar
  • 18.75oz canola oil
  • 0.25oz vanilla extract
  • 1 orange zest
  • 15.75oz AP flour
  • 2 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 2 1/4 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp allspice, ground
  • 1 tsp salt

Wash and shred carrots

Sift dry ingredients

Combine all wet

Combine wet into dry halfway, then add carrots

Divide evenly into 3-8″ cake pans. Pans should be greased and lined with parchment.

Bake for 45-60 minutes. Check with toothpick.


The Cream Cheese Icing recipe

  • 1lb butter
  • 1lb powdered sugar
  • 1lb cream cheese
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice
  • pinch of salt

Mix until smooth.

I decorated this cake with a basket weave pattern. You can just smooth out the icing.

Let me know if you have questions!

Don’t forget to follow me on social media and subscribe to my emails.