Heavenly Carrot Cake

Food Photography: Amy Convery

Blog Post Author: Amy Convery

Let’s eat cake! Carrot cake 🥕 It’s soft, packed with warm spices and unbelievably delicious : )

Where are my carrot cake lovers? I never cared for this dessert until my 30’s. It’s cRaZy because carrot cake is presently one of my top 5 favorites 😄💃 A scrumptious dessert with fantastic flavors 🍂 Patti Labelle’s heavenly carrot cake is just that….heavenly!! A popular request among colleagues, friends & family. I’ve made her cake into cupcakes and 3 layers. I filled three 6 inch cake pans. Please remember to lightly butter and flour each pan : ) Fall is approaching— this cake-a-licious dessert is perfect for gatherings & holidays. I piped decorative carrots on the top {optional} 🥕 I hope you have an awesome weekend! Stay safe, Shine bright and thank you for following 🧡💫 #carrotcakelove Recipe by Patti LaBelle

I purchased one of Patti Labelle's cookbooks years ago! Her bread pudding, macaroni & cheese and carrot cake recipes a few of my favorites. As I always give credit to the recipe developer, I was unable to find her official site listing the ingredients & instructions. I chose not to attach a link with an adapted recipe simply because I love Patti's Heavenly Carrot Cake so much!

Recipe by Patti LaBelle

Cake Ingredients:

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/2 teaspoon salt

2 cups sugar

1 cup vegetable oil

2 large eggs — at room temperature

2 teaspoons vanilla extract

4 4 oz jars carrot baby food — 1 1/2 cups

1 8 oz can crushed pineapple — well drained

3/4 cup chopped walnuts — 3 oz

1/2 cup raisins

Cake Frosting:

8 ounces cream cheese — at room temperature

4 tablespoons butter — at room temperature

1 tablespoon half and half or milk

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

4 cups confectioner’s sugar — 1 pound

15 walnut halves — optional

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