carrot (birthday) cake!

This week, my amazing husband turned 30 years old! Tuesday, the 25th, was his birthday. I baked him a carrot cake and we had a bunch of friends over to eat it. It was a lot of fun and the cake was delicious! It was bouncy and moist. I’ve been baking mini cupcakes so often that I forgot how moist and delicious a normal cake can be! I feel like I have been missing out. I made two 9″ rounds and layered them with cream cheese frosting that I colored to be a pastel orange (husband’s orders) and topped with shredded coconut. BEST BIRTHDAY CAKE EVER. It made me feel good to please my carrot cake loving husband and all of his friends. I’ll probably make him the same cake again next year!


What you need:


  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp nutmeg
  • 3 cups shredded carrots


  • 4 cups powdered sugar
  • 1/2 cup butter
  • 8oz cream cheese
  • 1 tsp vanilla
  • orange food coloring (optional)
  • 1 cup shredded coconut (optional)

Preheat oven to 350. Grease and flour two 9″ pans.

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Set aside.

In a mixing bowl, beat together eggs, oil, sugars and vanilla. Add in your dry ingredients and mix until just combined. Pour into your prepared pans.

Bake for 25-30 minutes. Remove from oven and allow to cool in pan for 10 minutes.

In the meantime, beat together all of your ingredients for the frosting except for the coconut.

Remove cakes from pans and trim tops so that they are flat. Frost the top of one cake, put the other on top, repeat, then frost the sides. Coat with coconut if you’d like.




  1. What a lovely cake! Happy belated birthday to your love! 🙂

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