Ingredients

Cake Ingredients

3 eggs
200 grams (1 cup) sugar
3 grams (1 teaspoon) vanilla extract
10 grams (1 packet) baking powder
200 grams (1.5 cups) flour
130 grams (0.5 cup) Greek yogurt
1 medium carrot
Lemon juice (to taste)
15 grams (0.5 ounce) walnuts (chopped)
10 grams (0.5 ounce) pumpkin seeds
50 milliliters (0.25 cup) vegetable oil
Butter or oil (for greasing the pan)
Orange zest (optional, for garnish)

Cream (optional)

100 grams (0.5 cup) cold heavy cream
30 grams (0.25 cup) powdered sugar

Instructions

Step 1

Prepare the Batter

Whip the eggs with sugar and vanilla until fluffy.
Add lemon juice, zest, yogurt, and oil, then mix to combine.
Sift the flour with baking powder into the mixture and stir until smooth.
Grate the peeled carrot finely and fold into the batter. Do not squeeze out the carrot juice; add it to keep the cake moist.
Fold in the chopped nuts and pumpkin seeds.

Step 2

Bake the Cake

Grease the pan with butter and pour in the batter.
Bake at 170°C (340°F) for 40-45 minutes. Do not fill the pan to the brim as the cake will rise.
Check for doneness with a toothpick; if it comes out clean, the cake is ready.

Step 3

Make the Cream (Optional)

While the cake is baking, prepare the cream.
Whip the cold heavy cream with powdered sugar until stiff peaks form.

Step 4

Assemble and Serve

Remove the cake from the pan and let it cool on a wire rack.
Spread the cream over the cooled cake, sprinkle with orange zest, and enjoy.

Servings

Looking for ways to take your carrot cake experience to the next level? 🎉 Here are some serving suggestions and ideas you’ll love:

Tea Time Delight: Serve your carrot cake with a cup of hot tea or coffee. The warm spiciness of the cake pairs wonderfully with these beverages. ✨

Ultimate Dessert: Feeling indulgent? Top each slice with a scoop of vanilla ice cream and a drizzle of caramel sauce. Trust us, your taste buds will thank you! 😋

Fruit Fiesta: Garnish with fresh berries and a sprinkle of powdered sugar for a fruity twist. Not only does it look stunning, but it also adds a burst of fresh flavor. 🍓🍊

Nutty Heaven: Sprinkle extra chopped walnuts and pumpkin seeds over the cream for added crunch. It's a texture fiesta in every bite! 🥜

Equipment

Mixing bowls

Use a larger bowl for the batter and a smaller one for the cream. Stainless steel bowls are best for whipping cream.

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Hand mixer or stand mixer

A stand mixer makes the job easier, but a hand mixer will work just as well.

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Baking pan

Opt for a non-stick pan and grease it well to ensure the cake releases easily. A round or square 9-inch pan is ideal for this recipe.

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Grater

A fine grater is needed to get the right texture for the carrot. You can also use a food processor with a grating attachment.

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Wire rack

Allow your cake to cool on a wire rack to avoid soggy bottoms!

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Variations

Looking for gluten-free or vegan options? We’ve got you covered! 🌱

Gluten-Free Carrot Cake:
Simply replace the regular flour with an equal amount of gluten-free all-purpose flour. Make sure it contains xanthan gum for the best texture. Enjoy a gluten-free, moist and delightful cake without sacrificing flavor!

Vegan Carrot Cake:
Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use vegan Greek yogurt and swap the heavy cream for full-fat coconut milk when making the cream. Voilà, a delicious vegan carrot cake everyone will love! 🥥

Faq

  • How do I make sure my cake stays moist?

    The key is to not squeeze out the carrot juice after grating it. Also, do not overbake your cake; check doneness around the 40-minute mark.

  • Can I use whole wheat flour instead of all-purpose flour?

    Yes, you can. However, the texture may be slightly denser. Consider using half whole wheat and half all-purpose flour for a lighter result.

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

    Keep your cake in an airtight container in the refrigerator. This will keep it moist and delicious for up to 5 days.

  • Can I add other nuts or dried fruits?

    Absolutely! Feel free to customize your cake with pecans, raisins, or even shredded coconut.

  • How can I make the cream more flavorful?

    Try adding a teaspoon of vanilla extract or a splash of orange juice to the cream while whipping it.

  • Can I bake this cake in advance?

    Yes, the cake can be baked up to two days in advance. Just store it in an airtight container and add the cream just before serving.

Nutrition facts

Moist Lemon Carrot Cake with Nuts
Recipe Yield:8 servings
Calories:Approximately 260-310 calories per serving
Calories (Min - Max):260 - 310
Total Fat:12g
Saturated Fat:2g
Protein:5g
Total Carbohydrate:30g
Total Sugars:18g