Carrot cake


There are different types and recipes of carrot cakes, but all these versions usually contain the following key ingredients: carrots, cinnamon, nuts, and some yummy frosting! Another important aspect of the carrot cake is to make it very moist, almost melting when you eat it!

I give you here my own carrot cake version, with several spices and philadelphia & butter icing.


Carrot cake

Servings 8
Prep Time 30 minutes
Cook Time 50 minutes


For the cake

  • 200 g cane sugar
  • 200 g flour
  • 50 g hazelnut powder
  • 90 g butter + 3 cl hazelnut oil OR 120 g butter OR 12 cl neutral vegetable oil
  • 4 eggs
  • 10 g baking powder
  • 3 tbsp apple purée optional
  • 250 g freshly grated carrots
  • 150 to 200 g pecan kernels coarsely chopped
  • 3 tsp cinnamon powder
  • 1 tsp cardamom powder optional
  • ½ tsp nutmeg
  • ½ tsp vanilla powder or vanilla extract or 1 scraped vanilla pod
  • ½ tsp ground ginger
  • 1 grated tonka bean optional
  • 1 pinch of salt

For the icing

  • 70 g Philadelphia or other cream cheese
  • 30 g very soft butter
  • 40 g icing sugar
  • Vanilla 1 tsp vanilla extract or a pinch of vanilla powder
  • 1 tbsp lemon juice optional


Carrot cake instructions

  • Preheat the oven to 180°C in a fan oven.
  • Beat the eggs in a large bowl. Add the sugar and a pinch of salt and continue mixing.
  • Add the butter and/or oil and mix again.
  • Gradually add the flour, baking powder and hazelnut powder and mix vigorously to obtain a homogeneous dough.
  • Add the compote and then the spices and mix again.
  • Finally, add the pecans and carrots and mix with a spatula to incorporate the ingredients.
  • Pour the mixture into a butter cake tin or one covered with baking paper and bake for 45 to 60 minutes. After 40 minutes, check that the cake is cooked: stick a knife into it. Stop cooking when the blade comes out without any traces of dough. The cake may not look completely cooked but it will harden as it cools and should not be overcooked to keep it soft.

Icing instructions

  • First work the butter with a spatula into the buttercream, then add the Philadelphia and mix vigorously (or place the butter and cheese in a bowl and mix with an electric mixer on medium speed for several minutes). You should have a smooth, homogeneous mixture.
  • Then add the icing sugar and vanilla and continue to mix well to obtain a homogeneous icing.
  • Finish by adding a dash of lemon juice and mixing again.
  • Set aside in a cool place and glaze the cake with a spatula once it has cooled completely, ideally before serving.
  • You can decorate your topping with crushed nuts or hazelnuts.


You can customise this cake as you wish to make it even more delicious!
For example, by adding hazelnuts or pistachios to the walnut, or raisins…
You could also replace or add parsnips to the carrot?
You can also make a layer cake by layering baked cake with frosting, and covering it with frosting!
Finally, you can also try different frostings (lemon juice or orange and zest + icing sugar, white chocolate icing…).
Course: Dessert
Cuisine: North America

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