Carrot cake

Carrot cake
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What is carrot cake?

Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. Learn more about carrot cakes (including the history about them) on Wikipedia.

🥕🥕🥕Some useful tips and tricks:
Most carrot cake recipes use oil instead of butter, therefore it is easy to make them vegan friendly. It is also easy to find vegan margarine and cream cheese for the frosting. You can see my recipe below. I have also included a tip on how to make my carrot cake recipe vegan.

Pro tip is to always weigh out your ingredients - baking is a science, you don't want to mess up the quantities, therefore you will find all ingredients listed in grams in my recipes. This recipe yields one ø24cm cake, but you can easily double the recipe to make two cakes which can be stacked on top of each other. But be careful - carrot cake is a very soft cake, so I highly advise you to not stack it. If you want to become better at baking, I highly recomment this article by Tasty.


🥕 The most finger-licking carrot cake recipe 🥕

  • For the cake:
  • 180g grated carrots (approx. 2-3 medium carrots)
  • 2 eggs
  • 180g granulated sugar
  • 125g all-purpose flour
  • 100 ml vegetable oil (preferably grapeseed oil)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • For the frosting:
  • 50g cream cheese
  • 40g softened butter
  • 150g powdered sugar
  • 1 tsp vanilla
    Directions:
  1. Preheat oven to 175°C (350°F). Grease and line with parchment paper round spring form (ø24cm).
  2. Wash, peel and grate your carrots 🥕🥕🥕
  3. With electric hand-held mixer beat together eggs and sugar until the mixcture becomes light in color and fluffy.
  4. In additional bowl, mix together flour, baking powder, baking soda, cinnamon and vanilla.
  5. Combine your egg and suggar mixture with flour and the rest of the dry ingredients. Mix well.
  6. Add in the oil, mix well. And then add in the carrots.
  7. Pour the batter in lined sprinf form. Bake for 40 minutes or untill a toothpick inserted in the middle of the cake comes out clean.
  8. Let cake cool in the pan for 10 min. Then take it out of the spring form and cool ir completely.
  9. While the cake cools, prepare the frosting: Mix softened butter with room temp. cream cheese. Add in the powdered sugar and vanilla. Mix till the mixture is smooths without any lumps.
  10. When the cake has cooled, frost it. Decorate with whatever you like. Bon appétit!

    11. NB!This cake can be made vegan. Replace the eggs with 175g aquafaba (from one can of chickpeas) and add 30g potato starch in the flour mixture. Then follow the same directions. You will have to beat aquafaba and sugar with mixer just like you would have to beat the eggs and sugar. Use vegan cream cheese and margarine for the icing!