Carrot cake
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Carrot cake - a classic that never disappoints!
For the dough
  • ¾ pound (340 g) raw carrots
  • 1 cup (100 g) walnuts
  • 2 cups (260 g) all-purpose flour
  • 1 tsp orange zest
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 4 eggs
  • 1 cup (240 ml) oil
  • 250 g brown sugar
  • 2 tsp vanilla extract
For the frosting
  • ¼ cup (57 g) butter
  • 8 oz (230 g) cream cheese
  • 2 cups (230 g) powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  1. Preheat oven to 350 F (180 C). Line rectangular baking pan (25 x 35 cm) with parchment paper.
  2. Mix eggs with brown sugar until pale and fluffy. Add vanilla, orange zest and oil. Fold in peeled and grated carrots. Toast walnuts and chop them, fold in as well. In the end, add sifted flour, soda, salt and cinnamon. Spread evenly into prepared baking pan and bake for about 25-30 minutes. Let cool completely. You can also use round baking pan.
  3. With electric mixer, beat cream cheese and butter. Mak sure both are at room temperature. You should have no lumps. Add vanilla, orange zest and powdered sugar, mix.
  4. You can spread cream cheese frosting with spatula over the cake, or cut it in squares and pipe the frosting (using decorative tip and piping bag) onto each square.
Recipe by Honest Cooking by Mercato Fabbrica at