The first carrot cake I ate was in a little bagel store in Aix-en-Provence. My friend convinced me that I really really really had to try it. At first I was just like.. carrots? In a CAKE? No way, I had a salad for lunch I thought. She wouldn’t stop insisting until I tried at least a piece of her cake. As a surprise, I was convinced by its delicious flavours at the first bite.
Afterwards I tried a hundred pieces of carrot cake in many different countries and none had that exact taste of the first piece I’ve ever tried. One of my favourite still is the one from Konrad, a little coffee place in Luxembourg City. It’s delicious indeed. But I obviously wanted to have my own recipe. I’ve tried several but was never really satisfied. Even when developing this recipe, my oven didn’t collaborate at first. So it was a little too moist. I’ve adapted it once again and now came out with a perfect version. If you like carrot cake, you’ll definitely enjoy this recipe. Even my not-so-much-fan-of-carrot-cake colleagues approved the recipe. That’s quite a feedback I guess.
Why you’ll love this recipe?
A classic with a nutty twist: The addition of walnuts brings a satisfying crunch that pairs beautifully with the moist, spiced carrot cake.
Perfectly balanced flavours: The warm cinnamon notes in the cake are complemented with the tangy cream cheese frosting, creating a harmonious and irresistible combination.
A crowd-pleasing dessert: With its familiar flavours and luxurious frosting, this cake is always a hit at gatherings or as a special treat.
Homemade with some wholesome notes: Packed with real carrots and healthy nuts, this cake delivers a comforting dessert made with love and care.
Carrot Cake
Ingredients
Cake
- 225 g flour
- 165 g sugar
- 125 ml sunflower oil
- 3 eggs
- 1 tsp cinnamon
- 400 g carrots grated
- 50 g walnuts chopped
- 160 g pineapple chopped
Icing & decoration
- 130 g cream cheese
- 400 g icing sugar
- 1 pack marzipan carrots
Instructions
Cake
- reheat the oven to 180°
- Grate the carrots, chop the walnuts and the pineapple into small chunks.
- Then, whisk together the oil, eggs, flour, sugar and cinnamon until well combined.
- Add the carrots, the walnuts and the pineapple.
- Pour the dough into a round cake tin and bake for around 1 hour (or depending on your oven, until a skewer comes out clean).
Icing & decoration
- While the cake is baking, prepare the icing.
- Cut the butter into little cubes, then whisk together with the cream cheese. Once you get an even mixture, slowly add the icing sugar and my until any lumps have disappeared. Put the icing into the fridge to set a little bit.
- Now your cake should be ready as well. Let it cool for 20 minutes before turning it onto a wire rack.
- Let the cake cool completely before you spread the icing over the top!
- Decorate with the marzipan carrots and you're good to go.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
