Mile End Carrot Cake
Prep time
Cook time
Total time
My favorite carrot cake made from real carrots with layers of luscious cream cheese frosting.
Serves: 10-12 large slices
For the cake:
  • 3 large eggs, room temperature
  • 1½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1½ cups vegetable or canola oil
  • 1 pound (about 5) large carrots, peeled and grated
  • 2½ cups all-purpose flour
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • pinch of ground cloves
For the frosting:
  • 16 ounces cream cheese (usually 2 packages), room temperature
  • ½ cup powdered sugar
  • pinch of kosher salt
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • roughly chopped walnuts, for garnish
  1. Preheat your oven to 350 degrees F. Line the bottom of your cake pan(s) with a circle of parchment paper, then grease the pans well with cooking spray or butter. You can use 1 12-inch cake pan or 2 8-inch cake pans - I used the 2 pans, obviously.
  2. In a mixing bowl, combine the eggs and sugars and mix until the sugar has dissolved. Add in the oil very, very slowly, mixing or processing until the oil starts to emulsify a bit. Add in the grated carrots and mix until incorporated.
  3. Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves, then add it to the egg and oil mixture until just moistened and evenly combined. Pour the cake batter into your prepared pan(s). Bake, rotating the pans halfway through baking time, until the cake is golden brown and set (when a toothpick is inserted, it should come out clean), about 25-30 minutes. Allow the cake to cool completely on a wire rack before removing it from the pan(s).
  4. Combine the cream cheese, powdered sugar, salt, sour cream, and vanilla extract, in a stand mixer fitted with your whisk attachment (or, alternatively, you can use some serious elbow grease). Beat for a solid 5 minutes or so, until the mixture is light and airy.
  5. To assemble the cake, first, if you are using 2 layers, place the first layer on a cake stand or a plate and put about ⅓ of the frosting on top of the flat side of the cake. Spread it out evenly, then place the 2nd layer on top. Frost the cake with a light layer of frosting - this is the "crumb" layer, so you just want a really thin base to keep the crumbs from showing through the final layer. Place the cake and its crumb layer in the fridge for 10 minutes or so, to firm up, then finish frosting whichever way you like. Decorate with walnuts or whatever else you like and place back in the fridge for 20 minutes before slicing and serving. This cake will keep well in an airtight container, refrigerated, for up to 5 days.
Recipe by The Crepes of Wrath at