Food Processor Birthday Carrot Cake
Prep time
Cook time
Total time
The frosted cake can be left out overnight in a cool room and will actually be better if made the day before you plan to serve it, but do cover and refrigerate any leftovers.
Recipe type: Cakes
Cuisine: American
Yield: 16 servings
  • 1 pound (450 grams) carrots, peeled and cut into 1" chunks
  • 1 large Granny Snith apple, peeled and cored, cut into eigths
  • 1/4 cup (2 oz, 56 grams) butter
  • 3 large eggs
  • 1/2 cup (4 fl oz) canola oil
  • 2 teaspoons vanilla extract
  • 2 cups (8-1/2 oz, 240 grams) all-purpose flour
  • 1-1/2 cups (10-1/2 oz, 300 grams) granulated sugar
  • 1/2 cup lightly packed (3 oz, 100 grams) brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 3/4 cup (3 oz, 80 grams) coarsely chopped and toasted pecans or walnuts (optional)
  • 1 cup (8 oz, 226 grams) salted butter, room temperature
  • 3 cups (12 ounces, 340 grams) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 16 ounces regular cream cheese, chilled and cut into 16 pieces
  1. Preheat the oven to 350°F and use non-stick spray in two 8" or 9" cake pans, then line the pans with parchment cut to fit and spray the parchment.
  2. Melt the butter and set aside to cool.
  3. Put the carrots and apple in the bowl of a food processor and process until the carrots are finely minced, stopping the machine 2 or 3 times to scrape down the sides.
  4. Put the eggs in a large bowl and beat for about half a minute, then add the oil, melted butter, vanilla, carrots, and apple and mix until combined.
  5. In a medium bowl, whisk together the flour, sugars, baking soda, cinnamon, nutmeg and salt.
  6. Add the dry ingredients to the wet ingredients and mix just until combined, fold in the toasted nuts, if using.
  7. Divide the batter evenly between the two pans.
  8. Wet and wrap cake strips around the filled pans.
  9. Bake until the tops are very golden brown and a tester inserted in the center comes out clean, 50 to 75 minutes; pans with cake strips will take 15 to 20 minutes longer to bake.
  10. Set the pans on a cooling rack, and let them cool in the pans for 15 minutes, then tip the cakes out of the pans, remove the parchment from the bottoms of each cake, and place on a wire rack and let cool completely before frosting.
  1. Sift the powdered sugar.
  2. Using a stand mixer fitted with the paddle, briefly beat the butter until creamy, then add the powdered sugar and vanilla on low speed until smooth, about 2 minutes, scraping the bowl as needed.
  3. Increase the speed to medium-low and add the cream cheese, 1 piece at a time, mixing until smooth and fluffy, about 2 minutes.
  4. Frost the completely cooled cake.
For the frosting, use only regular cream cheese, don't use low-fat cream cheese or cream cheese in a tub.
Always sift confectioner's sugar before using.
Time stated does not include time to cool the cake or decorate it.
Recipe by MJ Bakes A Lot at