Cake Batter:

  • 2 eggs
  • 160 grams (3/4 cup) sugar
  • 200 grams (1.5 cups) all-purpose flour
  • 1 medium carrot
  • 1 teaspoon cinnamon
  • 7 grams (1.5 teaspoons) baking powder
  • 80 grams (3/4 cup) walnuts or pecans, chopped
  • 80 milliliters (1/3 cup) vegetable oil
  • *zest of one orange (optional)


  • 180 grams (6.5 ounces) cream cheese
  • 100 grams (1/2 cup) heavy cream (33-35%)
  • 60 grams (1/2 cup) powdered sugar


  • Mixing Bowl

    Make sure it's large enough to hold all the batter without spilling.

  • Electric Mixer

    Though you can mix by hand, an electric mixer makes the job faster and yields a smoother batter.

  • Baking Tin

    Use a non-stick tin or line it with parchment paper for easy removal.

  • Grater

    A fine grater works best for the carrot to blend seamlessly into the batter.

  • Cooling Rack

    Allows the cake to cool evenly from all sides.


Step 1


Toast or bake the nuts until golden brown, then chop them.
Grate the fresh carrot on a fine grater.

Step 2

Mixing Batter:

In a bowl, combine eggs, grated carrot, vegetable oil, sugar, and orange zest using a mixer.
Sift the dry ingredients (flour, baking powder, cinnamon) and mix them into the wet ingredients.
Add the chopped nuts and stir well.

Step 3


Pour the batter into a baking tin.
Bake in a preheated oven at 170°C (340°F) without convection, for about 40 minutes. Check doneness with a toothpick.
Let the cake cool in the tin for 7-10 minutes, then remove from the tin to cool completely.

Step 4


Combine chilled cream cheese and heavy cream with powdered sugar and whip until stiff peaks form.
Spread the frosting over the cooled cake.
Garnish with nuts and a sprinkle of cinnamon.


The best part of any cake is **sharing it with loved ones**! This carrot cake is no different and offers a multitude of serving possibilities 🍰.

Consider slicing it into generous pieces and serving it with a **dollop of whipped cream on the side** for added richness. If you’re a fan of fruity flavors, a few **fresh berries** tucked beside each slice can add a burst of freshness to each bite.

If you're hosting a more formal gathering, plating each slice with a **drizzle of caramel or chocolate sauce** not only enhances the taste but also adds a touch of elegance. Placing a scoop of **vanilla ice cream** next to the cake will turn it into a luxurious dessert experience.

For a cozy tea time, nothing pairs better with this carrot cake than a warm cup of coffee or tea. Its spiced undertones and creamy frosting make every sip and bite feel like a warm hug. ☕✨


Gluten-Free: Swap the all-purpose flour with a **1:1 gluten-free baking flour blend**. Ensure that your baking powder is also gluten-free to keep the cake completely safe for gluten intolerances. 🥕💚

Vegan: Replace the eggs with **flax eggs** (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let it sit for a few minutes). Use a **vegan cream cheese** and **coconut cream** for the frosting. The vegetable oil in the recipe is already vegan-friendly! 🌱🎂


  • What kind of nuts work best in this recipe?

    Both walnuts and pecans work wonderfully. They add a satisfying crunch and a rich flavor that complements the carrot and spices.

  • Can I use pre-shredded carrots?

    Freshly grated carrots are recommended for the best texture and moisture. Pre-shredded carrots can be too dry.

  • How can I make the cake more flavorful?

    Add a teaspoon of vanilla extract or some grated ginger for an extra layer of flavor complexity.

  • Can I make the frosting ahead of time?

    Yes, you can prepare the frosting a day ahead and store it in the fridge. Just whip it briefly before spreading it on the cake.

  • How can I prevent the cake from sinking in the middle?

    Ensure your oven is properly preheated and avoid opening the oven door during the first 30 minutes of baking.

  • What other frosting flavors can I use?

    Feel free to experiment with different frosting flavors such as lemon cream cheese, vanilla buttercream, or even a light orange glaze.

Nutrition facts

Delicious Carrot Cake
Recipe Yield:8 servings
Calories:Per serving
Calories (Min - Max):320 - 350
Total Fat:20g
Saturated Fat:6g
Total Carbohydrate:32g
Total Sugars:22g