Carrot Cake for Lollipop Garden Cake

35 Ratings
  • 5 6
  • 4 9
  • 3 11
  • 2 7
  • 1 2

A perfect way to herald the coming of spring or celebrate meaningful moments, this carrot cake is moist and full of crunchy nuts, sweet carrots, and chewy golden raisins. Use this recipe to make the Lollipop Garden Cake.

Martha Stewart Baby, Martha Stewart Baby, Winter 2001, Martha Stewart Baby, Fall 2001

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Recipe Summary

Yield:
Makes 2 eight-inch layers
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Ingredients

Directions

  • Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.

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  • Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.

  • Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.

Cook's Notes

If you like, grate carrots on a box grater, and mix cake with a mixer instead of in a food processor.

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Reviews (6)

35 Ratings
  • 5 6
  • 4 9
  • 3 11
  • 2 7
  • 1 2
Martha Stewart Member
12/17/2017
I’ve made this cake more times than I can count since encountering the recipe years ago and it’s still a favourite. The lemon is such a surprise and the applesauce means that it’s lovely and moist. I’ve made it with spelt flour for people who prefer that, and with wheat. It’s great with no icingas a snack cake, cut into squares from a lasagna pan, or in layers with cream cheese icing. I usually use regular raisins, since that’s what I most often have on hand, and just grate two cups of carrots by hand, not having a food processor.
Martha Stewart Member
02/03/2011
I made this during the holidays and It is a family favorite. I excluded the walnuts and it was delicious anyway.
Martha Stewart Member
11/12/2008
My Easter guests and I agree, this was the best carrot cake ever. I made mini marzipan carrots to decorate the top of the cake. IT IS AWESOME!
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Martha Stewart Member
10/30/2008
You don't have to have icing on every cake you bake- But if you do want to have it on this one, it's Cream Cheese Frosting usually.. Just type it in the search bar and it should come up. I'm pretty sure that's everyone's favorite! ;)
Martha Stewart Member
04/22/2008
makes 2 cups / 8 ounces cream cheese, room temp/ 8 tabl (1 stick butter/ 1 cup confectioners sugar / 1 taspoon vanilla/ this is the best i ever made
Martha Stewart Member
03/22/2008
this is the best!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! i can't find the frosting now????
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