16 Fold Carrot Cake

The holidays will be so much better with this recipe in your home.

Perfect texture, perfect taste, and oh so easy to make!



1 1/4 Cup flour

1 C sugar

1 Tsp baking powder

1 Tsp baking soda

1 Tbs cinnamon

1 Tbs apple pie spice mix (equal parts clove, allspice, nutmeg, cinnamon…keep a container of this on hand!)

1/2 tsp salt

3 C carrots, grated

1/2 C oil

2 eggs

1 Tsp Vanilla

  • In large bowl, stir carrots and oil together

  • In separate bowl, mix dry ingredients together.

  • Add dry ingredients to bowl with carrots and stir until incorporated.

  • Beat eggs and vanilla in small dish and pour over mixture.

  • FOLD (not stir) 16 times. Eggs should be fully incorporated by the 16th good fold.

  • Spray (2) 8” cake pans (for thin layers to stack or just (1) pan for a single thick layer. Or you can fill a dozen cupcake liners about 2/3 of the way.

  • Bake at 350 degrees for 25-30 minutes

Let stand for about 10-15 minutes, then remove from cake pan to cool


·        1 package cream cheese 8 ounces

·        1/2 cup unsalted butter softened

·        2 tablespoon milk

·        1 teaspoon vanilla

·        Pinch of salt

·        5 cups of powdered sugar (to your sweetened preference)

In large bowl mix cream cheese, butter, milk and vanilla until smooth. Add salt and then slowly add sugar a little at a time mixing until smooth.

Once cake is completely cooled…frost and enjoy!