Trying out Anna Olson’s Carrot Cake Recipe

Nowadays, I’m spending a lot of time at home and baking is one of the things that keep me busy. Today, I’m going to share with you how I make Anna Olson’s take on probably the most popular veggie cake—carrot cake.



  • 2 cups of finely grated carrots
  • 3/4 cup vegetable oil
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground all-spice
  • 1/4 teaspoon cloves
  • 3/4 cup of lightly toasted walnuts or nuts of choice (optional)


  • 1/2 cup cream cheese (measurement for a naked cake, a full cup to frost the entire cake)
  • 1 cup powdered sugar (adjust to taste)
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice


  1. Mix oil, sugar (brown and white), eggs and vanilla extract in a bowl. Stir well until the mixture turned into a white yellow color.
  2. In a separate bowl, sift in flour, baking powder, baking soda and salt. Add in the carrot and incorporate it well into the mixture.
  3. Make a well in the center of the bowl and add in the wet ingredients. Mix well.
  4. (Optional) Add the nuts to the cake batter. You can also save some for decorations.
  5. Bake in a lined baking pan for 25 to 30 minutes at 350°F.
  6. For frosting, beat the cream cheese. Mix in powdered sugar, vanilla and lemon juice.
  7. Frost the cake.
  8. (Optional) Sprinkle the remaining nuts on top.

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