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Carrot cake with cream cheese frosting, decorated with walnuts and grated carrot
Easy to make, soft and creamy dessert

Carrot cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The secret of carrot cake lies not in the carrot taste, but in its structure. The grated vegetable releases moisture continuously during baking, so the cake stays moist for days, unlike sponges which dry out quickly. This version is made with oil, resulting in a lighter, airier texture, while spices and tangy cream cheese ensure every bite is exciting. A true 'comfort food' that never goes out of fashion.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs
🍽️ Servings 8 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22-24 cm)
  • Hand mixer or whisk
  • Grater
  • Sieve

Allergen Information

⚠️ Eggs
⚠️ Cereals containing gluten
⚠️ Nuts (Walnuts)
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C (conventional). Line the bottom of the cake tin with baking parchment.

Tip: The hot oven immediately activates the baking powder, making the cake rise.
2 ✓

Sieve the flour with the baking powder, salt and cinnamon into a bowl. Stir in the chopped walnuts too.

Tip: Sieving loosens the flour and removes lumps, salt enhances sweet flavours.
3 ✓

Whisk the eggs with the sugar and vanilla sugar until pale (approx. 5 mins with a machine), then trickle in the oil while stirring continuously.

Tip: The egg foam and oil form a stable emulsion, giving the cake its structure.
4 ✓

Fold the flour mixture into the egg mass with a spatula, then finally stir in the grated carrot. Only mix until just combined!

Tip: If you overmix the flour, the cake will be rubbery and dense (gluten development).
5 ✓

Pour into the tin and bake for 35-40 minutes. Test with a skewer: if it comes out clean from the centre, it's done. Leave to cool in the tin for 10 minutes, then cool completely on a wire rack.

Tip: The rack ensures ventilation from below so the bottom of the cake doesn't get soggy.
6 ✓

For the frosting, mix the cold cream cheese smooth with the sieved icing sugar and lemon juice. Spread over the completely cooled cake.

Tip: If the cake is lukewarm, the frosting will run off. Don't overmix the cream cheese with a machine as it can become runny.

Recipe FAQ

Why did the middle collapse?
Either you opened the oven door too early (heat shock), or used too much baking powder.
Can I replace oil with butter?
You can, but oil keeps the cake softer and moister even after refrigeration, whereas butter hardens.

Ingredients

  • 300 g Carrots (cleaned, finely grated)
  • 200 g Granulated sugar
  • 200 g Plain flour
  • 100 ml Neutral oil (e.g. sunflower)
  • 3 pcs Eggs (medium)
  • 1 sachet Baking powder
  • 1 tsp Ground cinnamon
  • 1 pinch Salt
  • 50 g Walnuts (roughly chopped)
  • 1 sachet Vanilla sugar
  • 200 g Cream cheese (plain, full fat)
  • 100 g Icing sugar
  • 1 tbsp Lemon juice