Carrot Cake

Carrot cake is usually baked around easter time but I suggest you have it much more often than that! First because it’s a classic and second because honestly, everyone loves it! It’s definitely one of my favorite cakes, light and delicious. I love making veggies desserts, they are such a great option whenever we are in between two seasons and fruits aren’t so good (e.g. beginning of spring).

I have scrolled on a few carrot cake recipes and it’s crazy how everyone has their own tweak and pretends it’s just about the best version you’ll ever eat 🙂 I have tried various at restaurants and defined how I like it best. Definitely, I am part of those people who love the traditional way of baking carrot cake, however, I’m not a fan of layering it as it increases drastically the amount of cream cheese per cake slice.

So this recipe is just about the perfect moist with loads of grated carrots, spices and nuts and I promise, that’s how you want your cake to be! The little secret in this recipe is the drop of carrot juice to intensify both the taste and moist. For the cream cheese frosting, I recommend that you buy a light cream cheese, preferably organic. In the end, the cake is sooo tasty that you may even want to reduce the caster sugar for the frosting.

RECIPE 6 to 8 people

Prep time: 30 minutes          Cook time: 35 minutes Chill time: 2 hours

You will need:

  • 150g grated carrots
  • 125g flour
  • 2 eggs
  • 60g brown sugar
  • 11/2 tbsp carrot juice
  • 45ml grape seed oil
  • 1/2 tbsp baking powder
  • 11/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp vanilla powder
  • A pinch of ground ginger
  • 25g chopped walnuts
  • 25g chopped pecan nuts
  • A pinch of salt


  • 80g cream cheese
  • 30g caster sugar (15g for the light version)
  • Vanilla powder


  • 1 carrot
  • 20 cl water
  • 1/2 tbsp brown sugar
  • A pinch of long pepper
  • 15g chopped walnuts


Step 1 – Cake

Preheat the oven at 180°C.

In a bowl start with mixing the dry ingredients together: flour, baking powder, cinnamon, nutmeg, ginger and salt.

In another bowl whisk the eggs with the sugar and vanilla powder until foamy and lighter in colour. Add up the carrot juice. Progressively, add the grape seed oil in, constantly whisking.

Pour the liquid preparation into the dry mix and whisk until combined and homogeneous. Finally add the chopped nuts and grated carrots in, combine carefully not to crush the carrots too much.

Line a baking pan with butter and flour, pour the dough and cook for around 35 minutes. Let the cake cool down entirely, it should take around 2 hours.

Step 2 – Topping

While the cake cools down, get the topping ready.

Heat up some water on a medium heat with the sugar and long pepper until it gets a light sirup texture. Then turn on a low heat just to keep the sirup hot.

Using a peeler, make some carrot strips. Put the strips in the sirup and let cook for 15 minutes. The carrot strips should be soft enough so you can roll them as on the pictures. Set aside.

Finely chop some walnuts and set aside.

Step 3 – Frosting

Whisk the cream cheese until soft and creamy.

Add the caster sugar and vanilla, whisk again.

Step 4 – Set up

With a spatula, put a layer of cream cheese over the cake. It shouldn’t be too thick, it simply is a base for the piping to look cleaner and stick better.

Nicely set up the walnuts and carrot rolls over the cream cheese.

You now have a certain space where you only have the first cream cheese layer. Put the remaining cream cheese in a piping bag and cover up this space with it.


You can keep the cake for 2-3 days in the fridge.

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