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The dessert, From around the world

Carrot cake

This carrot cake is a moist spiced cake with grated carrots and walnuts, topped with cream cheese frosting, serving 6 people. It takes 30 minutes of active work and is made entirely the day before, frosting included. It's an easy recipe costing about €1.20 per person, and the key is grating the carrots finely so they melt into the batter.

I'm thinking a moist carrot cake, packed with walnuts and spices, topped with cream cheese frosting.

Carrot cake
For
6 people
Work
30 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.20
Calories per person
520 kcalcalculated by Kiloach, your weight coach

Carrot cake has that dense, moist texture that sets it apart from other cakes, thanks to grated carrots that practically melt during baking. Cinnamon and walnuts give it character, raisins add little bursts of sweetness, and the cream cheese frosting balances everything with a slight tang. It's a dessert that works just as well for kids as for adults, without being overly rich.

It's an ideal dessert for a family meal or a dinner with friends in fall or winter, when you're craving something spiced and comforting. It follows a braised dish or roast chicken nicely, and it holds up well on a holiday dessert table alongside other sweets. Since everything is made the day before, it's also a relaxed choice when you're feeding a crowd.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 45 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

The day before, you make, bake, and frost the cake completely, then keep it in the fridge overnight. On the day of your meal, there's nothing left to do before your guests arrive. Right before serving, take the cake out of the fridge for half an hour so it's slightly less cold, then slice it.

The ingredients

6 people

Fruits and vegetables

  • Carrots 350 g
  • Lemon juice 1 tsp

Dairy

  • Eggs 3
  • Cream cheese 200 g
  • Softened butter 60 g

Pantry

  • Brown sugaroften in the pantry 180 g
  • Neutral oiloften in the pantry 18 cl
  • Flouroften in the pantry 250 g
  • Baking powderoften in the pantry 2 tsp
  • Ground cinnamonoften in the pantry 2 tsp
  • Walnuts 80 g
  • Raisins 60 g
  • Powdered sugaroften in the pantry 100 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Preheat the oven to 180°C, peel and grate the carrots, then roughly chop the walnuts.

    Peel the carrots finely, the bitter peel can be noticeable in the cake.

  2. Whisk the eggs with the brown sugar, then add the oil.

    Whisk until the mixture gets slightly foamy, the cake will be lighter.

  3. Add the flour, baking powder, and cinnamon, then fold in the carrots, walnuts, and raisins.

    Mix just until combined, overworking the batter makes for a dense cake.

  4. Pour into a buttered cake pan and bake until a knife comes out clean, then let cool completely. 45 min

    If the top browns too fast, cover it with foil.

  5. Whisk the cream cheese, softened butter, powdered sugar, and lemon juice, then spread the frosting over the cooled cake.

    The cake needs to be fully cooled, otherwise the frosting melts.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the cake out of the fridge half an hour before serving and slice it.

    It tastes better slightly less cold than straight from the fridge.

Our tips to get it right

  • Weigh your grated carrots instead of measuring by volume, since they release water and the exact amount affects the texture of the cake.
  • Use cold cream cheese for the frosting, it holds its shape better and blends more easily with the softened butter.
  • For a taller cake, bake the batter in a narrower pan and check doneness a few minutes later than usual.

The variations

  • Swap the walnuts for hazelnuts or pecans, the result is just as flavorful.
  • For a version without raisins, use chocolate chips instead, kids especially love this twist.
  • For a quicker version, bake the batter in muffin tins, cutting the baking time down to about 20 minutes.

What to serve it with

  • A spiced tea or coffee
  • A scoop of vanilla ice cream
  • A sweet wine like Sauternes

Storage

The frosted cake keeps for 3 days in the refrigerator in a sealed container. You can freeze the unfrosted cake for up to 2 months and frost it once thawed. Once frosted, it's best not to freeze it.

Questions about this recipe

Can you use gluten-free flour instead of wheat flour?

Yes, you can use a gluten-free flour blend made for baking, keeping the same proportions. The texture will be slightly more crumbly, but the flavor stays very close to the original.

How finely should the carrots be grated for the batter?

Use the fine side of your grater, the shreds should be short and thin. Coarsely grated carrots keep some crunch and make the cake less moist overall.

Can you decorate the cake for a special occasion?

Yes, you can add chopped walnuts or orange zest on top of the frosting just before serving. For a birthday, little carrots made from marzipan always make a nice touch.

Is this cake good for kids?

Yes, kids tend to love this dessert, especially with the sweet frosting. You can leave out the walnuts if some kids don't like them, the texture still works fine without them.

Can a carrot cake be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a carrot cake?

Allow 2 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a carrot cake?

About 520 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a carrot cake cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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