• 450 grams (3.5 cups) all-purpose flour
  • 100 milliliters (0.5 cup) warm milk
  • 25 grams (0.88 ounces) fresh yeast
  • 100 grams (7 tablespoons) unsalted butter, melted
  • 100 milliliters (0.5 cup) vegetable oil
  • 2 large eggs
  • 2 egg yolks
  • 100 grams (0.5 cup) granulated sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon honey
  • 100 grams (1 medium) carrots, finely grated
  • 100 grams (3.5 ounces) white chocolate, finely chopped
  • 250 grams (1.7 cups) light raisins
  • 1 teaspoon almond liquor
  • 1 lemon or orange, zest grated
  • Pinch of salt
  • 0.33 teaspoon ground cinnamon
  • 0.33 teaspoon ground nutmeg
  • Vanillin, to taste


  • 200 grams (1 cup) granulated sugar
  • 100 milliliters (0.5 cup) water
  • 10 grams (1 tablespoon) gelatin
  • 50 milliliters (0.25 cup) water
  • 1 teaspoon lemon juice
  • Vanillin, to taste


  • Mixing Bowls

    Essential for combining ingredients efficiently; opt for different sizes to manage various mixtures easily.

  • Electric Mixer

    Speeds up the whipping process; ensure you have both whisk and paddle attachments for versatility.

  • Grater

    A fine grater works best for shredding carrots and zest, ensuring even texture in your cake.

  • Loaf Pans or Cake Molds

    Choose sturdy, non-stick pans for even baking; lightly grease them to prevent sticking.

  • Measuring Cups and Spoons

    Accurate measurements are crucial in baking, so invest in a reliable set.

  • Kitchen Towel

    Useful for drying raisins and covering dough during rising phases.

  • Thermometer

    Monitor your syrup temperature precisely for perfect glaze consistency.

  • Microwave

    Handy for quickly melting gelatin for the glaze.


Step 1

1. Dissolve the yeast in warm milk with 2 tablespoons of sugar and honey. Leave it until it becomes frothy and a "cap" appears. Make sure the milk is just warm, not hot, to avoid killing the yeast.

Step 2

2. In a large mixing bowl, whip the eggs and yolks with 100 grams of sugar until light and fluffy. Add the vegetable oil, melted butter, and the yeast mixture. Gradually add the sifted flour, salt, and spices, mixing until well combined. Pour in the almond liquor. Cover the bowl and leave the dough to rise in a warm place for about 2 hours or until doubled in size. You can place the bowl in an oven with just a pilot light on for consistent warmth.

Step 3

3. While the dough is rising, wash the raisins and dry them on a kitchen towel. Toss the raisins with a spoonful of flour to help prevent them from sinking in the dough. Finely grate the carrots and lemon/orange zest, and chop the white chocolate.

Step 4

4. Once the dough has risen, gently fold in the raisins, carrots, zest, and white chocolate. Let the dough rise again for another 30 minutes.

Step 5

5. Preheat your oven to 180°C (356°F). Pour the dough into prepared molds, filling them halfway. Let the dough rest in the molds for another 15-20 minutes. Bake in the preheated oven for 35-45 minutes. Check for doneness by inserting a skewer into the center of the cake; it should come out clean. If the tops of the cakes are browning too quickly, cover them with foil.

Step 6

6. For the glaze, bring the sugar, water, and vanillin to a boil. Ensure that the sugar dissolves completely. Boil the mixture until it reaches 110°C (230°F). In a separate bowl, dissolve the gelatin in 50 milliliters of water and let it swell. Then, dissolve the gelatin fully by microwaving it for a few seconds. Remove the syrup from the heat and add the gelatin. Whisk the mixture with a mixer until it becomes white and viscous.

Step 7

7. Immediately cover the cooled Easter cakes with the glaze. Remember, the glaze hardens quickly, so work fast. To make spreading the glaze easier, you can use a pastry brush.


Elevate your carrot Easter cake with these delightful serving suggestions! Dust the top with a light sprinkle of powdered sugar for a touch of elegance. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream to add an extra layer of indulgence. Decorate with a handful of chopped nuts or dried fruit for a crunchy contrast. For a more festive presentation, arrange slices on a vibrant platter along with fresh berries and mint leaves. This cake also pairs wonderfully with a hot cup of tea or coffee, making it an ideal choice for brunch gatherings or an afternoon snack. And if you're feeling extra creative, drizzle a bit of citrus glaze over the top for an additional zesty punch. Your guests will adore these thoughtful touches, turning each slice of this moist, flavorful cake into an unforgettable treat. Whether enjoyed casually or during special occasions, this cake is sure to become a new favorite!


For a gluten-free variation of this carrot Easter cake, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon to ensure proper binding. For a vegan twist, replace the milk with a plant-based milk such as almond or soy milk. Use flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg, let it sit for 15 minutes) in place of the eggs and egg yolks. Swap the butter with a vegan margarine or coconut oil, and use a dairy-free white chocolate. These adjustments ensure that everyone can enjoy this delectable cake!


  • Why isn’t my dough rising?

    Make sure your yeast is fresh and the milk isn’t too hot, as extreme temperatures can kill the yeast.

  • Can I use dried yeast instead of fresh yeast?

    Yes, you can substitute with dried yeast; use about one-third the amount of fresh yeast.

  • How do I know if my cake is done?

    A skewer inserted into the center should come out clean, and the cake should be golden brown on top.

  • What’s the best way to store the leftover cake?

    Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

  • How can I prevent the raisins from sinking to the bottom?

    Toss the raisins in a bit of flour before adding them to the batter to help them stay evenly distributed.

  • Can I prepare parts of this recipe in advance?

    Yes, you can prepare the dough and let it rise overnight in the fridge, bringing it to room temperature before baking.

Nutrition facts

Carrot Easter cake
Recipe Yield:8 servings
Calories:Approximately 350 calories per serving
Calories (Min - Max):300 - 400
Total Fat:15g
Saturated Fat:5g
Total Carbohydrate:45g
Total Sugars:25g