Classic carrot cake with cream cheese frosting from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 159) by Joanne Chang and Christie Matheson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    80 mins seems too long for an 8" pan cake - we suggest you start checking after 55 minutes. Also the cupcakes should be checked after 25 mins.

  • ShayLRoss on April 05, 2026

    I was so happy with how this turned out for my first layered cake with frosting! It was a hit at the family dinner, I definitely would like to make it again.

  • lisari on April 19, 2025

    I mangled the bejeezus out of this thing trying to slice it in half because I'm a five year old who can't wait for a cake to cool but there was enough frosting to hide the evidence very well. Done at 60 minutes. Absolutely delicious, best carrot cake ever.

  • julesamomof2 on October 13, 2024

    This is a great, classic recipe for carrot cake and very delicious. My cakes were done at 60 min, not the 80 min specified in the recipe. I did not read the recipe all the way through and realized too late the frosting needs 2-3 hours in the fridge so I pulled it out after 1 hour and it was fine. Otherwise very straightforward instructions and easy to make.

  • skvalentine on March 12, 2023

    THE BEST carrot cake I've ever made. We substitute pecans for the walnuts because we live in the south.

  • anya_sf on April 22, 2018

    I made cupcakes, 15 smaller ones (using 70 g batter each), thinking the liners were quite full, but they didn't rise much at all, so 12 would have worked fine. They baked in 25 min, much less than the stated 50 min. The cakes had a fairly tight crumb for carrot cake and were super moist, almost too soft. The frosting was our favorite part - tangy from the cream cheese and not overly sweet.

  • annapanna on April 07, 2013

    This was good. The frosting was a bit too liquid, so it was difficult to spread nicely. Next time I will make it the night before to make sure it's cold when I use it. I left out the raisins as my kids don't like them. The cake tasted really good straight out of the fridge.

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