Carrot Cake


  • 3 cups of all-purpose flour
  • 7 peeled and grated carrots
  • 1½ teaspoons of baking soda
  • 1½ teaspoons of baking powder
  • 1½ teaspoons of cinnamon
  • ¾ teaspoon of nutmeg
  • pinch of salt
  • 1¾ cups of sugar
  • ½ cup of light brown sugar
  • 4 Dutch Farms® large eggs
  • 1 cup of Dutch Farms® vanilla yogurt
  • 1 cup of vegetable oil


  • 8 ounces of softened Dutch Farms® cream cheese
  • 1 pound of softened Dutch Farms® unsalted butter
  • 3 cups of sifted powdered sugar
  • ½ teaspoon of vanilla
  • orange and green icing for garnish


  • Preheat the oven to 350°
  • In a large bowl whisk together the flour, baking soda, baking powder, cinnamon and nutmeg until combined. Fold in the shredded carrots and set aside.
  • In a separate large bowl whisk together the sugars, eggs, yogurt and oil until combined and add it to the flour-carrot mixture and combine until completely mixed together.
  • Divide the batter by pouring it into each buttered and floured 8 inch round cake pan and bake in the oven for 35 minutes or until browned on top and the center does not giggle.
  • Remove from the oven and completely cool on a rack for 1 hour and remove from the pan.
  • In a standing mixer with the paddle attachment add in the cream cheese and butter and whip on high until it becomes light and fluffy.
  • Next add in the powdered sugar and vanilla and mix on low until combined.
  • To finish, frost each layer of cake and stack on top of one another and ice the sides.
  • Garnish by making carrots out of the orange and green frosting.