The cake

  • 320 grams (11.3 ounces) flour
  • 250 grams (8.8 ounces) carrots
  • 3 eggs
  • 280 grams (9.9 ounces) sugar
  • 200 grams (7 ounces) vegetable oil
  • 1 teaspoon (2.6 grams) cinnamon
  • 0.5 teaspoon (1.5 grams) salt
  • 6 grams (0.2 ounces) baking powder
  • 100 grams (3.5 ounces) walnuts


  • 2 tablespoons (30 milliliters) orange juice
  • 90 grams (3.2 ounces) powdered sugar


  • Mixing bowls

    Prepare yourself with a couple of mixing bowls – one for dry ingredients and another for wet ones. This will help keep your process tidy and efficient.

  • Electric mixer

    Using an electric mixer can make your life easier, especially when beating the eggs with sugar and salt. But if you don't have one, a good old-fashioned whisk will do the job.

  • Grater

    A fine grater is essential for getting the perfect texture from the carrots that will meld beautifully into your batter.

  • Oven

    An accurately preheated oven is crucial for perfect baking. Invest in an oven thermometer if you don't trust your oven's temperature settings.

  • Baking tin

    A standard ring-shaped baking tin is your best bet for even baking. Make sure to grease it well to avoid sticking.

  • Wire rack

    A wire rack is very useful for letting your cake cool down evenly and preventing soggy bottoms.


Step 1

Step 1: Fry the walnuts in a pan, let them cool, and then chop into pieces using a knife. Roasting the walnuts brings out their natural oils and enhances the flavor.

Step 2

Step 2: In a large bowl, mix the dry ingredients: flour, cinnamon, and baking powder. Sifting the flour can result in a lighter texture for your cake.

Step 3

Step 3: In another bowl, beat the eggs with the sugar and salt until well combined. Then add the vegetable oil and mix thoroughly. Using room temperature eggs can make them easier to beat and help them incorporate better into the batter.

Step 4

Step 4: Grate the carrots finely and add them to the egg mixture. Grating the carrots finely ensures they distribute evenly throughout the cake, providing sweetness and moisture.

Step 5

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then, add the chopped walnuts. Avoid over-mixing at this stage to keep the cake light and fluffy.

Step 6

Step 6: Pour the batter into a baking tin and place it in an oven preheated to 356°F (180°C) for about 60 minutes. Check the cake's doneness using a dry skewer. If the skewer comes out clean, the cake is done.

Step 7

Step 7: Let the cake cool completely on a wire rack before applying the icing. Cooling the cake prevents the icing from melting and sliding off.

Step 8

Step 8: Mix the orange juice with the powdered sugar until you reach the desired consistency. Spread the icing over the surface of the cake and let it harden. Adjust the amount of powdered sugar based on how thick you like your icing.


Dress to Impress! Use this cake as a centerpiece for your next gathering. Top with a dollop of whipped cream and sprinkle with extra chopped walnuts for that show-stopping finish.

➡️ Seasonal Touch: Pair a slice of this delicious carrot cake with a hot cup of spiced chai or mulled wine during those cool autumn and winter months. 🍁

🍰 Everyday Treat: Who says you need a special occasion? Enjoy a slice of this cake with your morning coffee or even as an afternoon pick-me-up. Trust us, it's the perfect way to add a bit of sweetness to your day. ☕️


Gluten-Free: 🌾 No problem! Simply swap the regular flour for a gluten-free baking mix. Make sure to check that the baking powder is also gluten-free to avoid any hidden gluten.

Vegan: 🌱 Easy peasy! Replace the eggs with flax eggs (1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water), and use a plant-based oil (like coconut or avocado oil). For the icing, use a vegan powdered sugar. Yum!


  • Why is my cake too dense?

    It's possible you overmixed the batter or didn't sift your dry ingredients. Gently fold everything together next time for a fluffier texture.

  • Can I use regular sugar instead of powdered sugar for the icing?

    Powdered sugar is best for a smooth, creamy icing. Regular sugar won't dissolve properly and can result in a grainy texture.

  • How do I know when my cake is done?

    Insert a dry skewer or toothpick into the center of the cake. If it comes out clean, or with a few crumbs, it's ready! If it's still wet, give it more time.

  • Can I add other spices to the cake?

    Absolutely! Feel free to experiment with ginger, nutmeg, or even a hint of cardamom to add more depth of flavor.

  • What is the best way to store the cake?

    Keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, but always bring it to room temperature before serving.

  • How can I make my cake look more professional?

    Level the top of your cake with a serrated knife for a uniform surface before icing. This will ensure a smooth and beautiful finish.

Nutrition facts

Carrot ring cake
Recipe Yield:1 ring cake
Calories:Per serving
Calories (Min - Max):560 - 600
Total Fat:30g
Saturated Fat:3g
Total Carbohydrate:70g
Total Sugars:45g