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Delicious Carrot Cake
Using Rehydrated Grated Carrots!

by: Susan Gast | Author, Blogger at Easy Food Dehydrating, Beesville Books, and SupaBees music!

If you're looking for a moist, delicious carrot cake recipe, we've GOT IT right here!

NOTE: If you've got regular carrots on hand, then you might be interested in getting my eBook, or optin to the Grow feature to gain access to my "Exclusive Content" - it's a one-time optin that lasts forever - for ALL my exclusive content on this site!.

Reminder: In the Recipes eBook, we also list the quantities of fresh carrots to use instead of dehydrated carrots! The same goes for ALL the recipes in our book. Both fresh and dehydrated amounts are listed.

Ingredients for Delicious Carrot Cake

• 2 cups sugar
• 1/2 cup cooking oil
• 4 eggs
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups plain flour
• 3 cups re-hydrated well-drained finely grated carrots (about 1-1/2 cups of dehydrated finely-grated carrots)
• 1 cup chopped walnuts
  

Frosting:

• 2 8-oz blocks of cream cheese
• 16-oz. box 10x confectioner's sugar
• 1 teaspoon vanilla

Here's How to Make this Delicious Carrot Cake

NOTE: First, set out the cream cheese to let it come to room temperature, chop the nuts, and rehydrate the carrots.

1. Mix well the first three ingredients: sugar, oil, and eggs.
2. Add in the next four ingredients: cinnamon, baking soda, salt, and flour.
3. Stir in by hand the next two ingredients: carrots and walnuts.
4. Bake at 350°F for 45 minutes, in a 9"x 12" baking dish/pan.
5. Mix the frosting ingredients together: cream cheese, confectioner's sugar, vanilla.
6. Frost the cake with half the frosting while it is still warm (let it seep into the cake!)—Frost with the remaining frosting when the cake has cooled completely—and promptly refrigerate.

Use our Fahrenheit to Celsius converter here on our site!

CARROT CAKE WITH FROSTING

Nutrition Facts

Servings: 16

Calories: 512.5

Amount per serving

---

% Daily Value*

Total Fat: 22.9g    Saturated Fat: 7.2g Cholesterol: 69.7mg Sodium: 424.9mg

29% 36% 23% 18%

% Daily Value*

Total Carbohydrates: 73.1g    Dietary Fiber: 2.7g    Total Sugars: 56.8g Protein: 6.1g

27% 10%

% Daily Value*

Vitamin D: 0.2mcg Calcium: 45.2mg Iron: 1.3mg Potassium: 106.4mg

1% 3% 7% 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Want to Use Fresh Ingredients?

If you want to use fresh ingredients that you may have on hand, do this:

I know most of the recipe is made from fresh ingredients, but if you happen to have fresh carrots lying around... keep reading!

You'd need 3 cups of finely shredded carrots. Don't tamp them down hard, just allow them to fill the glass measuring jug to the 3 cup mark.

Now Let's See How Long this Cake Hangs Around Your Kitchen!

I made this cake for my mom's birthday and usually my dad turns up his nose at store-bought cakes with their frosting—it's especially the frosting that he doesn't like—so imagine my surprise when he had a slice of THIS cake and said the frosting was delicious!

And he had more than one slice too! Thanks, Dad!

And Mom says, "Thanks for the cake recipe, Debby!"

Yes: Thanks, Debby!

NOTE: Credit for this recipe goes to Debby Wilson, who kindly shared this fantastic recipe with us! Debby used to work with my husband and she happily shared her recipe with him.

Boy, are we glad she did! (Saw her the other day in Walmart and we never skip the opportunity to say "thank you" for sharing this super-moist delicious carrot cake recipe with us!)

PLEASE NOTE: This recipe for this cake makes a huge cake! You might wish to halve all the ingredients (to make half the cake!) so you're not tempted to pig out... Seriously? Yes, it's that good.

Don't forget to check out how to make your own dehydrated carrots. Just click the link. Also, you might be fascinated to see what rehydrated carrots look like! Take a look at our 'before' and 'after' carrot pics!

Different Types of Carrots Yield Different Results!

There are many different types of carrots.

The most common type is the orange carrot, but there are also white, yellow, and purple carrots.

Each type of carrot has its own unique flavor and nutritional value.

When choosing carrots for your recipe, be sure to select the type that best suits your taste.

• Orange carrots are the sweetest and most nutritious and are a good source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is important for vision, immunity, and cell growth.
• White carrots are less sweet than orange carrots and have a slightly bitter taste. They are a good source of fiber and vitamins C and K.
• Yellow carrots are similar to white carrots in terms of taste and nutrition. They are slightly sweeter than white carrots and are a good source of vitamin A, potassium, and beta-carotene.
• Purple carrots are the least sweet type of carrot. They have a nutty flavor and are a good source of antioxidants. Purple carrots are also a good source of vitamins A, C, and K.

Here's How to Make EASY MEALS with Dried Food

20 Taste-Tested Easy Recipes

Containing dehydrated food... that even your kids and spouse will eat!

🍕 Pizza! 🥧  Shepherd's Pie! 🥘  Beef Stew!
plus Cauliflower Soup and Cauliflower Mash, along with crazy Carrot Soup!

Decadent Desserts:
Carrot Cake and Cranberry Pineapple Pie!
and more...

Fresh food ingredient amounts are included for when you have fresh food on hand.

Tips on How to Grate Carrots for Your Cake

Here is the best way to prepare fresh carrots for carrot cake:

1. Peel the carrots. Peeling helps remove the outer layer which can have a bitter taste. Use a vegetable peeler or paring knife to peel them.
2. Grate the carrots. Grate them on the fine holes of a box grater or using a food processor with a grating disk. Grating them helps retain moisture and incorporates them well into the batter.
3. Squeeze out excess liquid. Wrap grated carrots in a cheesecloth or clean dish towel. Twist to squeeze out excess moisture. Removing extra moisture from the carrots prevents the cake from being soggy.
4. Let the grated carrots sit for 5-10 minutes. This allows more moisture to be released. Then squeeze again if needed - be careful not to extract all moisture content.
5. Measure the amount needed for your recipe after squeezing out liquid. Packed finely grated carrots tend to measure around 1 cup per medium carrot.

Following these simple steps above helps you maximize the sweet carrot flavor for your cake.

If You Love Carrots... Try this "Soup-er" Easy Carrot Soup with a Twist...

For carrot lovers everywhere: Make this delicious Carrot Soup. It has one secret ingredient that makes all the difference. View the Carrot Soup recipe here.

Don't forget, ALL of our taste-tested recipes are available in an eBook and paperback format. Check them out in the 'green box' a little further up the page!

Don't forget to get your free "Six Simple Steps" eBook where I share how to dehydrate food safely!