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Easter carrot cake with fondant carrot decoration
Rich flavoured Easter carrot cake with cream cheese frosting

Easter Carrot Cake

Author: Flavelo
Recipes Cakes and Desserts
The origin of carrot cake dates back to the Middle Ages when sugar was expensive, and naturally sweet carrots were used for sweetening. The modern version owes its juiciness to the carrots and vegetable oil or butter. The spices (cinnamon, nutmeg) and the tangy cream cheese frosting form a perfect balance with the sweetness of the cake.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 12 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (24 cm)
  • Grater (for carrots)
  • Whisk
  • Spatula

Allergen Information

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

Instructions

1 ✓

Preheat the oven to 180°C. Line the bottom of the tin with paper, grease the sides.

Tip: Carrot cake is sticky, the paper is a lifesaver.
2 ✓

Sift together the flour, baking powder, cinnamon, and salt. Mix in the walnuts.

Tip: Toasting the walnuts before baking (in a dry pan) enhances the essential oils and flavour.
3 ✓

Whisk the eggs with the two types of sugar until frothy, then drizzle in the melted butter.

Tip: The molasses content of brown sugar keeps the cake moist (hygroscopic effect) and adds a caramel flavour.
4 ✓

Stir the grated carrots and milk into the mixture.

Tip: Do not squeeze the carrots after grating! The moisture in them is needed in the dough to steam during baking.
5 ✓

Fold in the dry mixture. Bake for 35-40 minutes (skewer test). Cool completely.

Tip: The walnuts make the dough heavy, so it won't rise as high as a sponge. This is normal.
6 ✓

Frosting: Whip the cream. Mix the cream cheese with the icing sugar and vanilla. Fold the two together.

Tip: The cream cheese and cream should be cold. Do not overmix with a machine, as the structure of the cream cheese will collapse and become runny.
7 ✓

Fill and coat the cake. Decorate with the carrots.

Tip: Chill before serving to let the frosting set.

Recipe FAQ

Can you taste the carrot?
Not at all! The carrot softens during baking and only adds juiciness and sweetness; the 'vegetable taste' disappears.
Why did the cream cheese frosting run?
You probably overmixed it. Cream cheese easily becomes runny if beaten for too long. Just fold it together with the whipped cream!

Ingredients

  • 300 g Plain flour
  • 200 g Carrots (finely grated)
  • 200 g Caster sugar
  • 100 g Brown sugar
  • 150 g Butter (melted and cooled)
  • 4 pcs Eggs
  • 100 ml Milk
  • 1 pkt Baking powder
  • 1 tsp Ground cinnamon
  • 1 pinch Salt
  • 100 g Walnuts (roughly chopped)
  • 300 g Natural cream cheese (Mascarpone or Philadelphia style)
  • 150 g Icing sugar
  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 10 pcs Fondant carrots (decoration)