Carrot cake

  • 2 cups flour
  • 2 TSP baking powder
  • 1 1/2 TSP baking soda
  • 1 TSP ground cinnamon
  • 1/2 TSP ground ginger
  • Salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 eggs
  • 2-3 medium carrots, shredded


  • 6- 8 ounce packages cream cheese
  • 1 1/3 cup sour cream
  • 1 1/3 cup sugar
  • 6 large eggs
  • 6 TBSP flour
  • 2 TSP lemon zest
  • 2 TBSP lemon juice


Carrot Cake

  • Preheat oven to 350 degrees
  • Combine flour, baking powder, baking soda, cinnamon, ginger and 1/2 TSP salt in a large bowl
  • Whisk together oil, sugar and eggs in separate bowl
  • Stir carrots into egg mixture
  • Fold carrot and egg mixture into flour mixture until combined
  • Pour into greased 9 inch springform pan and bake 20-25 minutes
  • Cool completely


  • Beat cream cheese, sour cream and sugar in stand mixer with paddle attachment until smooth, about 5 minutes
  • Add eggs one at a time
  • Beat in flour, lemon zest, lemon juice and vanilla. Mix about 1 minute
  • Pour mixture over cooled carrot cake
  • Wrap bottom and sides of springform pan with foil
  • Put springform pan into a large sheet pan with raised sides and put on middle rack of oven
  • Using a pitcher of water, fill the bigger pan with water (as much as possible)
  • Bake one hour, then turn off oven and let sit 30 minutes. Cool completely and refrigerate overnight

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