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Beta-Sweet Maroon Carrot Cake

24 people
Prep Time
35 minutes
Cook Time
30 minutes


2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1⅓ cup vegetable oil

1 cup packed light brown sugar

1 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

3 cups grated beta sweet maroon carrots

1 cup chopped walnuts


1 block cream cheese (room temperature)

1 cup unsalted butter (softened)

1 teaspoon vanilla extract

2 to 2½ cups powdered sugar


  1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
  3. In another large mixing bowl, combine the vegetable oil, packed light brown sugar, granulated sugar, eggs, and vanilla extract. Beat together until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pans, spreading it out evenly. Bake in the preheated oven for about 25-30 minutes
  7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  8. Once the cakes are completely cooled, you can frost them with cream cheese frosting or any frosting of your choice.
  9. Slice and serve the carrot cake. Enjoy!


PRO TIP: Use Carrot Pulp! Instead of using grated carrots, fold in the carrot pulp from juicing beta sweet carrots along with the walnuts into the batter. Ensure that the carrot pulp is evenly distributed throughout the batter. The carrot pulp will provide a unique twist to the traditional carrot cake!


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