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Carrot Cake

Recipe by NutriMill


  • 3 Cups Carrots, Shredded
    2 1/2 Cups Unbleached Flour
    2 1/4 Cups Whole Wheat Pastry
    1 tsp Ground Cinnamon
    1/4 tsp Fresh Ground Nutmeg
    1 tsp Salt
    1 tsp Baking Powder
    1 tsp Baking Soda
    3 Sticks Unsalted Butter
    1 Cup Packed Brown Sugar
    1/2 Cup Granulated Sugar
    3 Large Eggs
    2 tsp Vanilla Extract
    1/2 Cup Water
    1 Cup Chopped Pecans


  • Use the Large Slicer Shredder attachment
    to grate the peeled carrots, set aside. In a medium
    bowl, sift flours, cinnamon, salt, baking powder,
    baking soda, and nutmeg. In your Artiste mixer,
    using the wire whips, cream softened butter and
    sugars on Speed 3 until light and fluffy.
  • Add eggs, one at a time, beating well after each
    addition and scraping the bowl with a spatula
    as needed. Beat 1 minute after each egg is
    added. Add vanilla, water, and carrots. Beat until
    well combined (about 2 minutes). Pulse the "P"
    switch while adding the flour mixture followed
    by the pecans.
  • Divide batter evenly into two greased and floured
    9” cake pans. Bake at 350ºF for 30 minutes or
    until golden brown and a toothpick inserted into
    the centers comes out clean.
  • Let cool in pans on a wire rack for 15 minutes. Run
    a knife around the edges of the cake to loosen it. Turn out
    cakes onto the rack. Turn right side up, and let cool
    completely before frosting.