The batter

  • 350 grams (12.35 ounces) carrots
  • 240 grams (8.47 ounces) flour
  • 150 grams (5.29 ounces) sugar
  • 100 grams (3.53 ounces) vegetable oil
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Zest of 1 orange
  • 1 teaspoon spices (cinnamon, cloves, ginger, nutmeg)
  • Pinch of salt

The cream

  • 350 grams (12.35 ounces) cream cheese
  • 200 milliliters (0.85 cups) whipping cream
  • 80 grams (2.82 ounces) powdered sugar
  • 1 large persimmon, peeled and chopped


  • Grater

    Make sure it’s sharp to easily grate the carrots.

  • Mixing Bowls

    Use different sizes to separate your wet and dry ingredients.

  • Spatula

    Ideal for folding the batter without overmixing.

  • Baking Tin

    A 20x20cm tin works perfectly, but feel free to use a round tin if preferred. Grease it well or line with baking paper to avoid sticking.

  • Electric Mixer

    Helpful for whipping up the cream cheese mixture to a fluffy consistency.

  • Skewer

    Essential for checking if the cake is baked through— it should come out dry.


Step 1

Preheat your oven to 356°F (180°C). Start by **grating the carrots** and mixing them with the orange zest. Using fresh carrots will give the cake a richer flavor.

Step 2

Sift the flour and combine it with the baking powder, baking soda, salt, and spices. Sifting prevents clumps and ensures an even mixture.

Step 3

In a separate bowl, beat the eggs with the sugar until well combined. Pour in the vegetable oil and beat until the mixture is smooth. Make sure the eggs are at room temperature for best results.

Step 4

Gradually add the flour mixture in two or three steps, folding it in well each time. Then, gently fold in the grated carrots.Use a spatula to fold ingredients to avoid overmixing.

Step 5

Pour the batter into a 20x20 cm (8x8 inches) baking tin, either greased with butter or lined with baking paper. Bake for 55-60 minutes. Test doneness with a skewer; it should come out clean when the cake is ready. Let the cake cool completely. Cooling the cake prevents the cream from melting later.

Step 6

For the cream, place all the cold ingredients into a mixer bowl and beat until fluffy. Make sure the cream cheese and whipping cream are well chilled.

Step 7

Cut off the top of the carrot cake and chop it into crumbs. Slice the cake horizontally into two layers, spread the cream between them, and add chopped persimmon pieces. Use the remaining cream to cover the top and sprinkle with the crumbs. Layering and decorating the cake while it’s cool will make it easier to handle.


Transform your carrot cake into a **masterpiece** with these delightful serving ideas.

**Fresh Fruit Garnish**: Add an extra layer of freshness by laying thin slices of orange or persimmon on top. The bright colors and sweet flavor perfectly complement the cake's rich texture. 🍊

**Tea & Coffee Companion**: This cake pairs beautifully with a warm cup of tea or freshly-brewed coffee. For a cozy afternoon snack, indulge in a slice while sipping your favorite beverage. ☕

**Whipped Cream Addition**: For an extra touch of luxury, serve with a dollop of freshly whipped cream and a sprinkle of cinnamon. It’s an easy way to make this cake even more special. 😋

**Picnic Favorite**: Perfect for sunny days, pack this cake in your picnic basket. It's easy to transport and sure to impress everyone with its unique flavors. 🌞


To cater to dietary preferences and restrictions, try these **gluten-free** and **vegan** variations.

**Gluten-Free Variation**: Replace the regular flour with a **gluten-free flour blend**. Make sure to check your baking powder and baking soda are also gluten-free. This ensures everyone, including those with gluten intolerance, can enjoy this cake without a worry. 🌾🚫

**Vegan Variation**: Swap out the eggs for **flax eggs** (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), and use a plant-based **cream cheese** and **whipping cream** substitute. Opt for coconut oil instead of vegetable oil to keep it all vegan-friendly. 🌱💚


  • Why did my carrot cake come out too dense?

    Overmixing the batter can incorporate too much air, leading to a dense cake. Be sure to gently fold the ingredients together.

  • Can I use pre-shredded carrots?

    While convenient, pre-shredded carrots can be too dry. For best results, grate fresh carrots to retain moisture and flavor.

  • How can I make my cream cheese frosting fluffier?

    Ensure that all ingredients are chilled before whipping. This helps achieve that fluffy, smooth consistency you’re aiming for.

  • Can I add nuts or raisins to the batter?

    Absolutely! Feel free to add your favorite mix-ins like chopped walnuts or raisins for extra texture and flavor.

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

    Store it in an airtight container in the fridge to keep the cream cheese frosting fresh. It should last up to 4 days.

  • Can I freeze leftover cake?

    Yes, you can! Wrap individual slices in plastic wrap and place them in a freezer bag. Thaw in the fridge overnight before enjoying.

Nutrition facts

Carrot & persimmon cake
Recipe Yield:8 servings
Calories:Approximately 400-450 calories per serving
Calories (Min - Max):400 - 450
Total Fat:25g
Saturated Fat:10g
Total Carbohydrate:44g
Total Sugars:32g