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The Finest Carrot Cake Birthday Tradition

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birthday cake with red rose heart
Happy Birthday, William

The finest carrot cake

It’s Will’s birthday. He would be 26. I do imagine where he would be and what he would be doing today. For sure he would have blown out some candles and made a wish. Happy birthday, William. The finest carrot cake is for you. It has lots of warm spices in it and no nuts. Your favorite.

A heartfelt thank you to all who “Willed it” this week. Your stories made me laugh and your good deeds are so appreciated. The best gifts ever. Here are a couple of wonderful messages from some loving friends:

Death leaves a heartache no one can heal, love leaves a memory no one can steal. Gone, but not forgotten.

and

The heart is the seat of the soul and the center of courage, love and wisdom…wishing you all of these today and always.

Will cutting his birthday cake

Happy Birthday William. You are and always will be much loved.

3 layers carrot cake
3 layers
Print
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Carrot Cake


  • Author: Lisa Keys
  • Total Time: 1 hour 5 minutes
  • Yield: serves 12 1x
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Ingredients

Scale

Cake

1/2 cup golden raisins

1/4 cup chopped candied (crystallized) ginger

2 tablespoons Grand Marnier or other orange liqueur or OJ if you don’t like alcohol

2 cups sugar

1 1/2 cups vegetable oil

4 large eggs

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3 cups grated peeled carrots (about 1 pound)

Frosting

2 (8-ounce) packages cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons Madagascar vanilla bean creme fraiche or vanilla yogurt

 1 teaspoon vanilla powder or extract

 grated zest of 1 orange

 3 cups powdered sugar


Instructions

For cake

  1. Preheat oven to 325°F. Lightly spray three 9-inch cake pans with no-stick baking spray. Line bottom of pans with waxed paper. Lightly spray waxed paper.
  2. In small bowl, toss raisins, ginger and grand marnier; set aside.
  3. Using electric mixer, beat sugar and vegetable oil in bowl until combined.
  4. Add eggs 1 at a time, beating well after each addition.
  5. In large bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  6. With mixer on low speed, gradually add dry ingredients.
  7. Stir in carrots and raisin mixture.
  8. Pour batter into prepared pans, dividing equally.
  9. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes.
  10. Cool in pans on racks 15 minutes. Turn out cakes onto racks. Remove wax paper. Cool completely.
  11.  Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
  12. Place 1 cake layer on platter. Spread with 3/4 cup frosting.
  13. Top with another cake layer. Spread with 3/4 cup frosting.
  14. Top with remaining cake layer. Spread remaining frosting in over sides and top of cake.
  15. Chill cake in refrigerator until ready to serve.

Notes

Cakes can be made 1 or 2 days ahead. Wrap tightly in plastic and store at room temperature.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking

Keywords: carrot cake, cream cheese frosting, birthday, holiday, carrots, grand marnier

Did you make this recipe?

Share a photo and tag me @goodgriefcook — I can’t wait to see what you’ve made!

Reader Interactions

Comments

  1. Evelyn

    April 22, 2014 at 8:26 am

    Will’s delicious cake, his beautiful caring heart & definitely wonderful memories no one can ever steal. You will be in My heart forever.
    Happy Birthday my angel,
    Love, Auntie EV

    Reply
    • lisakeys64

      April 22, 2014 at 8:32 am

      so many memories of Will hanging out with Auntie Ev & Uncle Charlie–some of his happiest moments

      Reply
  2. Louis Matino (@LouMatino)

    April 22, 2014 at 8:28 am

    We love you Will – thinking of you always on your birthday.

    Reply
    • lisakeys64

      April 22, 2014 at 8:33 am

      one of my favorite memories is of Will teaching Cole how to fish over at Lake Elise. He loved you all very much.

      Reply
  3. savourytable

    April 22, 2014 at 9:05 am

    Happy birthday Will! I’ll be thinking of you and your family today.

    Reply
    • lisakeys64

      April 22, 2014 at 10:05 am

      and I of you….have to try ambrosia!

      Reply
  4. Kim Rollings

    April 22, 2014 at 9:10 am

    Thinking of you and your sweet William today, Lisa.

    Reply
    • lisakeys64

      April 22, 2014 at 10:06 am

      Thanks Kim–did you notice a little sweet spirit in the cake recipe?

      Reply
  5. Cathy

    April 22, 2014 at 10:15 am

    I love that you are continuing the tradition of baking Will’s favorite cake on his special day. That not only takes love but also a strength that is beyond definition. Thinking of you with admiration for the special woman that you are. Peace and Hope…

    Reply
    • lisakeys64

      April 22, 2014 at 10:27 am

      Will loved the warm spices like cinnamon and nutmeg. He loved cinnamon rolls and apple pie. I loved just about everything about him. Inspired by him baked goods include a bit of sweet spirit.

      Reply
  6. danielle

    April 22, 2014 at 10:17 am

    Happy birthday Will!!!! And, I always think we should honor the mom on that day, too! So, sending you my heartfelt warm wishes and big hugs!!!

    Reply
    • lisakeys64

      April 22, 2014 at 10:24 am

      The birth of one’s children–the greatest days of our lives

      Reply
  7. Kelly M

    April 22, 2014 at 1:40 pm

    I started following your blog shortly after Meghan’s death and have been so touched by your words in each post. Happy Birthday today to Will and to you all my best wishes. Your recipe today for Will’s cake excites me to no end! I LOVE carrot cake, but I can’t eat walnuts so I’m usually in a bind. I can’t wait to try this out and my thanks to you for the recipe and to Will for this being his favorite cake.

    Reply
    • lisakeys64

      April 22, 2014 at 2:08 pm

      Thanks for following and your dear sweet comments. I am so very sorry for your loss with Meghan.

      Reply
  8. Johna590

    August 13, 2014 at 6:17 pm

    Some really quality content on this website , saved to fav. kdgfekgakkdd

    Reply

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