Lunchbreak: The Board House pastry chef Julia Fitting makes carrot cake

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The Boarding House
720 N. Wells
(312) 280-0720

Julia’s Carrot Cake


3/4 cup sugar
3/4 cup brown sugar
1 1/4 cups vegetable oil
4 eggs
1 Tbs baking soda
1 cup all purpose flour
1 1/2 tsps cinnamon
pinch allspice
pinch nutmeg
1 1/2 cups carrots, peeled and shredded

Prep 8 x 8 pan with pan spray and parchment cut to fit just the bottom. Make sure sides are sprayed well. In large mixer with whisk, add sugar, brown sugar, and oil. Add eggs, mix. Sift dry ingredients all together, add and mix well. Add carrot, mix well. Bake at 350 until tests clean (roughly 30 minutes) Let cool and frost.


16 oz cream cheese
1/3 cup confectioner’s sugar
1/2 Tbs vanilla

Mix until smooth. Apply to cake.

Optional: Top with white chocolate or walnuts.

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