Fifteen Second Carrot Cake

Prep Time: 5 minutes

Cook Time: 60 minutes


  • 2 (8 ounces total) medium carrots
  • 2 large eggs
  • 1 cup (7 ounces) sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup stirred unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup pecans
  • Cream Cheese Frosting—see below

Cooking Directions

  1. Preheat the oven to 325 degrees
  2. Grease and flour an 8 by 4 by 2 -inch loaf pan.
  3. Shred the carrots with the fine shredding disc of a food processor; Remove – there should be 1 1/2 tightly packed cups.
  4. Process the eggs, sugar, oil, and vanilla with the metal blade just until blended, about 2 seconds. do not over process.
  5. Evenly sprinkle the flour, baking powder, baking soda, salt and cinnamon over the mixture; process until smooth, about 5 seconds.
  6. Sprinkle with the pecan halves; add the carrots and process until the pecans and carrots are evenly distributed, 4 seconds.
  7. Turn into the prepared pan and bake in the preheated oven until a cake tester inserted in the center comes out clean, 60 minutes.
  8. Loosen the edges and turn out onto a wire rack. Cool completely.

Cream Cheese Frosting

4T unsalted butter, cut into equal pieces

4 oz. cream cheese

1t vanilla extract

1 3/4 cups stirred confectioner’s sugar

Process in food processor until smooth. Garnish frosted cake with additional pecan halves.

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