For me, this is a classic that never disappoints. It can be made into a festive cake, or served simply with a cup of coffee and tea. Carrot cake is very versatile. I tend to add walnuts and sometimes raisins to the batter and I always use orange zest for the cream cheese filling. It gives the cake a whole new dimension and that extra something that makes everyone fall in love with this recipe.
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Carrot cake
- Total Time: 50 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A classic spiced carrot cake recipe, moist and delicious. Topped with a tangy cream cheese frosting for the perfect treat.
Ingredients
- 3/4 pounds (340 g) raw carrots
- 1 cups (237 ml) walnuts
- 2 cups (473 ml) all-purpose flour
- 1 tsp orange zest
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 4 eggs
- 1 cups (240 ml) oil
- 1 lbs (250 g) brown sugar
- 2 tsp vanilla extract
- 1/4 cups (57 g) butter
- 2 lbs (230 g) cream cheese
- 2 cups (473 ml) powdered sugar
- 2 tsp vanilla extract
- 1 tsp orange zest
Instructions
- Preheat oven to 350°F (180°C).
- Line a 25 x 35 cm rectangular baking pan with parchment paper.
- Mix eggs with brown sugar until pale and fluffy. Add vanilla, orange zest, and oil. Fold in peeled and grated carrots. Toast walnuts, chop them, and fold them in. Add sifted flour, soda, salt, and cinnamon.
- Spread evenly into the prepared baking pan and bake for 25–30 minutes.
- Let cool completely.
- With an electric mixer, beat cream cheese and butter until smooth and lump-free. Ensure both are at room temperature.
- Add vanilla, orange zest, and powdered sugar; mix well.
- Spread cream cheese frosting with a spatula over the cake, or cut it into squares and pipe the frosting onto each square using a decorative tip and piping bag.
Notes
- For a more intense carrot flavor, roast the carrots at 400°F (200°C) for 20 minutes before grating.
- To make the cake ahead, bake and cool completely, then frost just before serving to prevent the frosting from softening.
- Substitute pecans or other nuts for the walnuts, or omit nuts entirely for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Do I need to squeeze the moisture out of the grated carrots?
For carrot cake, you generally do not need to squeeze the carrots. The moisture they release helps keep the cake tender and moist as it bakes.
Can I make carrot cake without nuts?
Yes, simply leave them out. The cake holds together fine without nuts. If you want some texture, you could add toasted coconut flakes or raisins instead.
What is the best frosting for carrot cake?
Classic cream cheese frosting is the standard pairing. Beat softened cream cheese with butter, powdered sugar, and a little vanilla until smooth and fluffy. Chill the cake after frosting so it sets properly.
