Compliments of David’s Restaurants

Carrot Cake


Yield: 8 portions


Cake Ingredients:

1 heaping cup  all purpose flour
½ t baking powder
½ t baking soda
½ t cinnamon
dash nutmeg
dash ground clove
¼ t salt
1 ¼ c  shredded carrots – peeled and shredded on box grater
½ c  granulated sugar
1/3 c light brown sugar
2  eggs
5 fluid oz vegetable oil (like corn or canola)

Method of Preparation:

  1. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl set aside.

  2. Combine granulated and brown sugars, eggs and oil in a mixing bowl and whisk vigorously about 1 minute.

  3. Stir in carrots and dry ingredients.

  4. Spray a ½ sized sheet pan (13” x 18” x 1”) with non-stick cooking spray, line with paper, then spray and flour the paper.

  5. Pour cake mix into the prepared pan and smooth with an oiled offset spatula

  6. Bake at 325 in convection oven for 7 minutes – rotate pans halfway through baking time.




Frosting Ingredients:

1 lb. cream cheese—softened
2/3 lb. salted butter—softened
2 T sour cream
1 t vanilla
1½ c confectioners sugar

Method of Preparation:

  1. Whisk butter, cream cheese, sour cream, and vanilla in stand mixer of mixing bowl until smooth and light; add powdered sugar.

How to make roulades:

  1. After cake has cooled remove parchment paper from cake – Spread icing on top of cake using an oiled off-set spatula, about ¼” thick.

  2. Then roll the cake up and remove the paper as you roll.

The remaining icing is reserved for decorating and serving the cake.


This recipe is for personal use and enjoyment only.