• 3/4 cups all purpose flour​

  • 2 cans Libby’s Sliced Carrots​

  • 2 teaspoons ground cinnamon​

  • 1/2 teaspoon salt​

  • 1 teaspoon baking powder​

  • 1/4 teaspoon ground ginger ​

  • 1/4 teaspoon ground nutmeg ​

  • 2/3 cups sugar

  • 3 eggs

  • 2 teaspoons vanilla extract ​

  • 8 ounces cream cheese ​

  • 2 cups powder sugar ​

  • 1/2 cup butter room temperature ​

  • 1 teaspoon vanilla extract ​


  1. Preheat oven to 375F and line a sheet pan with parchment.
  2. Sift the flour, salt, spices and baking powder into medium bowl and set aside.
  3. Combine eggs, vanilla, and granulated sugar into mixer until smooth.
  4. Pour out carrot juice from Libby’s Sliced Carrots and add to cheese cloth. Squeeze excess juice from carrots.
  5. Add to mixer and mix until incorporated. Pour dry mixture into the wet then fold until combined.
  6. Transfer the batter into your prepared baking sheet using spatula. Bake for 13-15 mins at 375F. The cake is done when the center springs back with pressed lightly.
  7. While cake bakes, prepare cream cheese frosting by creaming the butter and cream cheese in a stand mixer. Add vanilla and powder sugar then beat until fluffy and smooth.
  8. Reserve about 1/4 cup of frosting for the buttercream carrots. Spread the frosting, leaving about half an inch unfrosted on each sides.
  9. Divide the reserve buttercream into two batches, color one green and the other orange then transfer to piping bags and skip the tips off.
  10. Roll the cake up and dust with powder sugar and pipe little carrots. Cut into slices and enjoy!​

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