A very soft and fragrant recipe: the Carrot cake We absolutely love this carrot and spice cake topped with cream cheese frosting. It's the ultimate comfort dessert, no matter the season. Don't worry, you won't taste the carrot in the cake, but it adds the perfect moisture and tenderness – you'll see!
What exactly is carrot cake?
This carrot cake is widely consumed in Anglo-Saxon countries. In the United States, it even has its national day, the On February 3 !
The carrot cake is a cake soft texture and a little wet thanks to the grated carrots added to the preparation. His warm spices, cinnamon and nutmeg, add a very pleasant comforting side (and it smells delicious in the kitchen).
What you will like with this recipe
- flavors : the richness of a spiced cake, subtly sweetened by carrot, with the added bonus of nutty flavor.
- texture Ultra moist thanks to the grated carrots! The icing adds a melt-in-your-mouth texture... And the walnuts a little bit of crunch!
- difficulty level It's easy to make at home. You can bake the cake first (the day before) and make the frosting the next day, for example. I bake this carrot cake in a 20cm round tin, an ideal size for a family-sized cake. If you'd like a more spectacular result, take a look at the version layer cake that I had published previously.
The choice of ingredients
- carrots : you will need raw carrots which you will grate before incorporating them into the dough.
- noix I use walnuts from my garden, but you can use walnuts that you find in supermarkets, in the dried fruit or pastry section.
- oil Here I used a blend of sunflower and rapeseed oil. You can use any type of oil that isn't too strong in taste or color.
- cream cheese For carrot cake, I swear by Philadelphia cream cheese; it really adds a special flavor that would be a shame to miss!
How to make a carrot cake?
- We mix together the wet ingredients
- Separately, we mix the dry ingredients
- We end with the grated carrots and noix
- On bake !
- We mix the icing ingredients
- On tablecloth the cooled cake
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making a perfect carrot cake
- Bring your ingredients to room temperature before starting the recipe: this applies to the eggs but also to the cream cheese and butter which must be softened and definitely not cold for the icing.
- When you add the dry ingredients, Do not mix more than necessary Just enough so that the flour is no longer visible. This way you ensure a nice, moist cake.
- The cake must be completely cooled before being covered with icing.Otherwise, he will melt it.
How to store carrot cake?
Because the carrot cake is covered with a cream cheese frosting, it keeps well. in the refrigerator for up to 4-5 daysideally under an airtight cover to protect it from refrigerator odors.
Be aware that he can also freeze Whole or in individual portions (more practical). To do this, first wrap it in cling film, then in aluminum foil to prevent moisture. It will defrost in the refrigerator in a few hours.
Other recipes to try
If you like soft, homemade cakes, then I recommend you take a look at these other recipes on the blog:
- My Grandma's Soft Apple Cake
- Walnut cake
- Ultra-soft banana bread
- Coconut cake
- Neapolitan
- Vanilla pear bundt cake with icing
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful carrot cake!
- 240 g flour T45
- 1 cc cinnamon powder
- A pinch of nutmeg
- 0,5 cc baking powder
- 1 cc level of baking soda
- 0,5 cc salt
- 190 g oil (sunflower, rapeseed type)
- 145 g light brown sugar
- 3 medium size eggs at room temperature
- 0,5 cs natural vanilla extract
- 250 g freshly grated carrots
- 60 g crushed walnuts + for decoration
- 290 g Philadelphia cream cheese at room temperature
- 115 g softened butter
- 0,5 cc natural vanilla extract
- 130 g icing sugar to be dosed according to your taste
- Preheat the oven to 170 ° C traditional heat.
- Butter and flour a 20cm diameter round mold.
- In a bowl, mix together the flour, cinnamon, nutmeg, yeast, and baking soda.
- In another bowl, quickly whisk together the oil and brown sugar. Add the eggs one at a time, then the vanilla.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing after each addition. Do not overmix: stop as soon as no more flour is visible.
- Incorporate the grated carrots and crushed walnuts, mix one last time to homogenize.
- Bake for approximately 40 minutes, depending on the oven (check for doneness with a wooden skewer: if it comes out clean or with a few crumbs, it's cooked). Let cool slightly and unmold onto a wire rack until completely cool.
- Whisk the butter on its own for one minute to make it nice and creamy.
- Add the room-temperature cream cheese (if it's too cold, it will solidify the butter). Beat the two together for two minutes until you obtain a creamy and smooth consistency.
- Add the vanilla, then the icing sugar little by little. Keep chilled until assembly.
- If your cake has a slight dome on top, you can cut it off or turn the cake upside down to have a completely flat top.
- Spread the frosting generously over the cooled cake (it's delicious!). Smooth it with a spatula over the top and sides. Sprinkle with chopped nuts. Keep refrigerated until ready to serve.
- If you have any icing left over, offer it to your guests as an extra topping for their individual portions if needed...
Can I come and warm my heart with you? This carrot cake is perfect :)
It's beautiful! *-* I'd love to have a slice! :D
I've never made carrot cake before; I always make pumpkin cake, haha. So, I'm going to use your recipe to finally make carrot cake! ^^
And the pumpkin cake is delicious too! :)
Superb editing! You are not kidding yourself say when you want carrot cake :)
It's very pretty to the eye and I'm very frustrated that I have to just look at it!
Perfect, once again, I was inspired by your recipes for our wedding cakes. The guests seemed to appreciate it, I didn't even have time to eat a piece ;)
Wow! Well, I'm delighted :)
One of my favorite cakes, I absolutely have to try this one!
yum its makes you want as soon as I improve I test ^^
Hello Aurélie, this carrot cake in the form of a layer cake is simply superb :-) I take this opportunity to ask you: where did you find your cake stand? It is very pretty and really shows off your creations. Thank you in advance
Hello Ariane, this is a cake dish from Casa (it's a few years old now...)
Thank you for your answer Aurélie :-)
Thank you for this great recipe that I just tested by making a simple cake. It was delicious!! Next step, try the layer cake assembly, yours is magnificent! I added a little powdered ginger as you advised in your first Carrot Cake recipe
Top Zoe! And very good idea for the ginger on top of that
Hello
That's a lot of brown sugar, right?
Not so much, I don't find it too sweet to taste... There is a balance thanks to the carrots.
Hello, I find this cake magnificent. Phew I'm almost drooling but I have a question that has nothing to do with the recipe: I had one of your books (the title is "Anglo-Saxon delicacies") and I couldn't make one of the recipes that I liked, I searched on your site and I couldn't find any of the recipes (I had written them on a sheet), I would like to know if it's me who is wrong dear Bernard or if it's because you only wrote them in your books and not on your blog?
Thank you in advance for your answer.
Goodbye
Hello, the recipes from the book are not published on the blog, I have given up the rights to the recipes, so I cannot publish them on the site.
[…] Carrot Cake recipe originally comes from the Lilie Bakery blog, it’s the one that piqued my curiosity the most, it was the one that seemed to me to be […]
I tested this carrot cake for a birthday at the end of April and it was a unanimous success, young and old loved it! Contrary to what you might think when you see it, it is not too heavy to digest (if you eat it in moderation of course!) and quite simple to make (even if you have to allow a little time).
Not having found a 15cm mold, I increased the proportions to make it with a larger mold and have enough dough to make the different layers. And the cream cheese icing is a real delight! Thank you for this great recipe! To be done again...
In fact, it remains a rather autumnal recipe that we take the time to make and that we like to enjoy as a snack when it's cold outside ;)
I only have a 21 cm mold, will that be ok or do I need to increase the quantities?
Thank you very much
Hello, you have to increase (calculate) otherwise it will be completely flat
I find this recipe great and would love to try it out. Do you think cakes can keep 3 or 4 days in the refrigerator?
Mmmm. I'm going to try this for my daughter's birthday. But what does 3/4 tbsp of cinnamon mean? Is it 3 to 4 tbsp or three quarters? Thanks
[…] described as heavy and too sweet, I found a pretty good recipe on the Lily Bakery website. I modified it a bit though to make it lighter and less […]
I just tested this recipe (my first carrot cake) and it's perfect even with cake molds. I then cut the cakes lengthwise and the result is very good, the dosage between spices, sugar, softness, bravo for the recipe, I impressed my friends and what's more it's very beautiful!
The carrot cake is always a very popular cake I think! :)
Hello Lilie
Thank you for this recipe! He is divine!
I made a mistake and left the carrot outside tonight With the icing under a bell. Is it still edible?
Hello
I would like to make 4 floors
Should I increase the quantities by adding 1 third or do I just make 4 molds without changing anything?
Thank you
Hello,
It's decided, I try it! It makes me drool!
Do you think I can do it the day before?
Thank you in advance
Hello yes no problem!
It's sublime! I would like to try it for my daughter's birthday. But suddenly, I have a question... For those who don't like the salty side of Philadelphia in cakes, is it possible to change it with mascarpone? Do you think the cream would hold up as well?
I tried it and I really liked it! I'm keeping the recipe, thank you! My daughter loves the icing but not the cake. It's impossible to make her swallow vegetables... even in a cake.
your cake has been eyeing me for so long that I think I will test it soon :)
Do you think that we can do it in the form of cupcakes, but suddenly in your opinion the cooking is halved or we maintain the same time? thank you in advance see you soon;)
Perfect recipe and total success with the three generations who have tasted it!
A real success for this layer cake that I chose to make on 2 levels with a 20cm base while keeping exactly the same proportions. I had already made carrot cake but I really appreciated your recipe for its softness and its fragrance.
(NB: I used pecans, extended the cooking time by 8 min since the discs were a little thicker and added a hint of nutmeg)
A delight! The hardest part was convincing my niece to try it... "what carrots? No thanks Auntie, but there's no chocolate in your cake?!!"
Loool... in the end she loved it! :)
Gorgeous! A killer! My friends keep asking for it as soon as October comes around.
Missgredin.
Hello,
If the cakes are baked the day before, how do I store them?
Thank you for this recipe !
Hello, you can wrap them in film and leave them at room temperature until the next day ;)
Hello! Great recipe! I would like to try it. Do you think I can put the dough in a single mold and then cut it into several layers?
Hello, it's possible if you're used to doing it like this, you'll have to adjust the cooking time so that the big cake is well cooked through. That's why I prefer to cook in several molds :)
I have the same question as a lady, to which the answer has not been given, is this three quarters of a tablespoon for spices or about 3 to 4 tablespoons depending on taste?
I try it on Christmas and suddenly I will need this answer, it seems absolutely divine, thank you for sharing
Hello Elise, it's 0,75 tbsp. Spices should always be used sparingly :)
Wow! Delicious recipe! Followed to the letter by doubling the quantities because there are many of us at birthdays and just adding a handful of grapes (because I like the combination). I always refused to try to make a carrot cake because it is my favorite cake and therefore I am very critical. Well there Bravo, a faultless one! Yum! Thank you for your incredible recipes!
Oh thank you very much Leïla for your comment! It makes me really happy that you like the recipe so much :)
Hello :) same opinion as Leïla, I am a big fan of carrot cake and not being a great pastry chef, I have never dared to make one, certain that it would not be up to par... And there, but what a treat, it is as good as my favorite of favorites!! Perfect recipe, a big thank you
A big thank you Léa for your return on the Carrot cake! Goodbye :)
Great Cake!! I made it for my daughter's 2nd birthday. Everyone LOVED it!!! :) :)
The only thing: for the icing I put much less icing sugar than indicated in the recipe because I found it sweet enough.
It may be due to this lack of icing sugar that I struggled to make it set in the fridge!!! Despite 1 night in the fridge it was still too liquid :( :(
Hello Axelle, I'm glad you and your family enjoyed this carrot cake! Indeed, you have to keep the proportions of icing sugar because it has a thickening role in icings in general. If you change it, you won't get the expected result. See you soon :)
Excellent cake and I made it as on the recipe and it is delicious !!!!!!!
Thank you Audrey for your feedback! Goodbye :)
Hello, we made this cake yesterday, it is very good, soft, we had a 20cm mold so we made it in 2 floors.
Only downside the icing is a bit disgusting I find, maybe too much butter? Is it possible to put less?
Hello Emilie, no it's not from the butter, it's just that you don't like the taste of Philadelphia. You can replace it with mascarpone if you prefer. See you soon :)
A treat! I've been wanting to try this recipe for a long time and I'm definitely not disappointed! This carrot cake is very moist, full of flavors and the combination with the creamy frosting is perfect. I even find it even more fragrant the next day!
Not having a mold of the right diameter to make it into a layer cake, I made a large cake in a mold about 20 cm in diameter, which I covered with almost all of the icing (the rest was eaten with a spoon, yum!).
I would do it again without hesitation!
Thanks Astrid for your feedback! I'm really glad you like this carrot cake, it's really a perfect dessert for the season! See you soon :)
Hello,
Congratulations for this recipe. On a completely personal note, I made the frosting with half cream cheese / half mascarpone. A delight, the whole family helped themselves to some and are already asking me for it again. Thank you!
Thank you Helena for your feedback! Glad you like it so much :) see you soon
Here I tried my first carrot cake, of course I followed the recipe from Lilie Bakery and as usual everyone is delighted.
A delicious recipe, easy to make and very well explained, thank you very much Aurélie
Thank you Emilie for giving me your feedback on this layer cake! See you soon :)
Good morning. The recipe makes my mouth water but I don't see where the ingredients are indicated?
Hello Camille, the complete recipe card is located at the bottom of the page, after my written advice. See you soon :)
Hello,
I tried this dessert for my birthday. I am a big fan of Carrot Cake but I never make it because my partner and my children don't like it. Finally made it yesterday while everyone was busy, I added dried cranberries in addition to the nuts and it was amazing! Everyone loved it even Monsieur and the children since they didn't know what recipe I had made. Like what, without prejudice everything is better
Thank you very much for your recipe. I love your blog, I often try your pastries and they are always a success.
Thank you very much Angélina for your message and your loyalty to the blog! I am delighted that you and your family like this carrot cake. See you soon :)
Hello, can we prepare it in advance by putting it in the freezer?
Hello Philippe, yes it is possible to freeze it. However, it must be well protected from the humidity of the freezer! It defrosts slowly in the fridge. See you soon :)
A delight! Fabulous! I didn't know about carrot cake. It has become THE cake to make for Christmas for me!
Thank you very much Rachel! I understand you, the flavors of carrot cake are ideal for the holidays! See you soon :)
A real delight! Melting texture, soft, just right perfumed. There is none left. I cooked everything in a single 24 cm diameter mold, and then cut it in two along the thickness.
This was our Christmas dessert today.
Unfortunately the frosting was a little grainy, why?
Hi Julie, glad you like it so much! A grainy frosting is an over-beaten frosting! See you soon :)
Hello, what could I replace nuts with for someone with a nut allergy?
This cake looks delicious!
Hi Priscilla, you can simply remove the nuts from the recipe. See you soon :)
This has become THE carrot cake recipe, a real delight. I do have a little problem with the icing, though; it's too runny to hold together. I use St Moret instead of Philadelphia, could that be the cause? Any other advice?
Hello Gabinelle, you do need to use Philadelphia, that's what I call for in my recipe. See you soon :)
Excellent! I made it in a springform pan so it would be shorter and wider (refrigerator required).
Thank you very much Ilanka! See you soon :)
Hello, as a huge fan of your recipes (I only make yours) because they are by far the best, I'm writing to ask if you could share a carrot cake recipe in a "Sunday cake" style, rather than a layer cake? Thank you in advance, and thank you again for your amazing recipes <3
Hello Clarisse, I have taken your comment into account and published the family-sized version of the carrot cake: https://liliebakery.fr/carrot-cake-gateau-carotte/
Thank you so much for considering my request ;) It's absolutely INCREDIBLE, the best carrot cake ever <3 Next idea: Sunday pecan brownies? Thanks again for all your delicious desserts.
Thank you so much, Clarisse! I'm so glad it's become your number one carrot cake! See you soon :)
I made this recipe this weekend in a 24cm tin, which I cut in half to add the frosting, and it's AMAZING!!! I just used pecans instead of walnuts. The best carrot cake I've ever eaten, and my guests agree. Not too sweet, perfectly balanced, it's incredible! Thank you for your recipes, which are all perfect; I only make yours because they're so amazing. Thank you <3
Thank you so much for your loyalty! I'm delighted you enjoyed the carrot cake so much! See you soon :)
Hello Lilie :)
I had saved the Layer Cake version of the Carrot Cake that I was going to make today after buying my three 15cm cake tins. Unfortunately, I can't find the recipe anymore: the link I saved now redirects to this new version of the Carrot Cake. Could you help me find the original recipe? Thank you so much, Lilie :)
Hello, is it possible to omit the butter from the frosting? Thank you
Hi Amandine, the butter helps the icing hold its shape, so I recommend following the measurements to get the result shown in my photos. See you soon :)
This is a very good recipe using 500g of carrots, 40g of sugar for the icing, and 100g for the cake layer. However, I'd like to understand the technique for getting the icing to spread evenly around the edges. Could you provide some details?
Thank you Lily!
Thanks, Valérie! I use a small spatula, the one you see in the photo of my step-by-step tutorial. I push the cream towards the edges, then smooth the sides. It doesn't need to be perfect! See you soon :)
Very easy to make and delicious! Everyone loved it. Thank you.
Thank you so much Anne, I'm so glad you liked the carrot cake! See you soon :)
I tried the recipe. It's excellent.
Thank you Patricia! See you soon :)
The cake was made without the frosting and it was still delicious. It's very light, not too sweet, and was a hit with the whole family.
Thank you for this recipe and all the others!
Oh thank you so much Claire! I'm so glad you like it! See you soon :)
A real treat, the cake is moist and the cream is delicious.
My husband doesn't like nuts, so I didn't add any. Even so, it's really delicious.
Thank you so much, Lydie! See you soon :)
Excellent!
Thanks Melissa! See you soon :)
I made 2 carrot cakes which I baked at the same time, it took 1 hour 20 minutes in my oven, so you really need to check the progress of the baking regularly.
The result was excellent, we thoroughly enjoyed it. The cake is very moist and perfectly sweet. However, I wasn't able to get a smooth frosting because there were still some small pieces of cream cheese, but it was still very, very good. Thank you for this recipe. Your page is now in my favorites ;-)
Thank you Stéphanie, I'm glad you liked it! See you soon :)