Carrot Cake

  • 3 cups        Vegetable Oil
  • 6 cups        Granulated Sugar
  • 15 ea            Eggs
  • 1 Tbsp.        Vanilla
  • 6 ¼ cups        Bread Flour
  • 1 Tbsp        Baking Powder
  • 1 Tbsp        Baking Soda
  • 1 Tbsp.        Cinnamon
  • 1 Tbsp.        Kosher Salt
  • 1 ½ Tsp.        Nutmeg
  • 1 ½ Tsp.        Ground Cloves
  • 2 ½ lbs.        Carrots, Peeled + Shredded

Cream Cheese Frosting

  • 6-8 oz. Blocks        Cream Cheese, Softened
  • 2 Tbsp.        Butter, Softened
  • 1 lb.            Powdered Sugar
  • 1 ½ Tsp.        Vanilla

Brown Sugar Bread Pudding Custard

  • 1 qt        Heavy Cream
  • 1 ¼ cup    Brown Sugar, packed
  • 1 Tbsp.    Vanilla
  • 10 ea        Egg Yolks
  • 6 ea        Whole Eggs


  1. Preheat the oven to 350° and prepare 3-9” cake rounds by spraying lightly with pan spray and lining the bottom of each with parchment paper.    
  2. In a mixer, with the whisk attachment, whip together the oil, sugar, eggs + vanilla on medium speed until lightened in color, approximately 10 minutes.
  3. While wet ingredients are mixing, sift together the remaining dry ingredients.
  4. After about 10 minutes, scrape down the bottom and sides of the mixing bowl and add the dry ingredients.  Mix until just incorporated.
  5. Remove the cake batter from the mixer and gently fold in the shredded carrots.
  6. Divide the cake batter evenly between the prepared cake pans. This cake batter is very loose, so you shouldn’t need to flatten out the cake batter evenly.
  7. Bake cakes in the preheated oven for 20-25 minutes, rotating halfway through.  After 20 minutes, insert a toothpick or wooden skewer into the center of each cake.  If the toothpick comes away cleanly, remove the cakes from the oven and cool completely on a wire rack. If not, continue to bake for 5-minute increments until the cakes are fully baked.
  8. While the cakes are cooling, make the Cream Cheese Frosting:
    1. Place the softened cream cheese and butter into a mixing bowl, with the paddle attachment, and beat together on medium speed until fully incorporated and fluffy.
    2. Scrape down the sides and bottom of the mixing bowl and add the vanilla.  Mix for 2-3 additional minutes to ensure that the frosting is free of lumps.
    3. Reduce the mixer speed to low and slowly add the powdered sugar, a little at a time.  Once all the powdered sugar has been added, scrape down the sides and bottom of the bowl again and mix for 1 minute.
    4. Remove from the mixer and set aside until needed. The Cream Cheese Frosting can be made several days ahead and gently softened in the mixer on low speed with the paddle attachment when ready to use.
  9. Once the cakes have completely cooled, place one layer on the serving dish of your choice and top with a heaping scoop of cream cheese frosting.  Gently spread the frosting from the center to the outer edges, trying to maintain as even of a layer as you can.  Repeat this process with the remaining two layers of cake. Once you are done frosting, let the cake set up in the refrigerator for at least one hour.
  10. Once the cakes are completely cooled, cut them into 1” cubes and place in a 9” x 13” glass or aluminum baking dish.
  11. While the cakes are cooling, prepare the Brown Sugar Bread Pudding Custard:
    1. In the medium bowl, whisk together the whole eggs and egg yolks and set aside until needed.
    2. In a saucepan, combine the brown sugar, heavy cream, and vanilla.  Over medium heat, gently bring the mixture to a bowl, whisking occasionally until the sugar has dissolved.
    3. Once the cream and milk have come to a boil, remove from the heat and whisk one cup of the mixture into the eggs.  This will help to ensure that the eggs do not curdle when adding the remainder of the hot liquid.
    4. After whisking in one cup of the hot liquid, slowly pour the remaining liquid into the egg mixture, whisking constantly, to prevent any curdling.  Once completely incorporated, strain if desired and set aside to cool slightly before adding to the prepared carrot cake cubes.
  12. Pour the custard directly over the cubes of carrot cake and let sit at room temperature for 15 minutes. After 15 minutes, cover the baking dish in aluminum foil and place in the preheated oven. Bake covered for 25 minutes.  
  13. After 20 minutes, remove the aluminum foil and bake for an additional 20 minutes.  When done, the bread pudding should be completely set in the middle when poked or pressed.  If there is any liquid still present, continue baking in 5-minute increments until completely set. 
  14. Remove the bread pudding from the oven and cool for 15 minutes. To serve, scoop bread pudding into individual bowls and top with a spoonful of cream cheese frosting.  The frosting will start to melt instantly and create an “ice cream” effect with this bread pudding. 

Recipe courtesy of Chef Brandon Carter of FARM Hospitality