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Mari Bakes Carrot Cake

My Favourite Carrot Cake

This Carrot Cake has been my party staple for years. Flavourful, easy and moist with an extra of that thick slather of citrusy cream cheese glaze. You can try it with either lemon or orange, with or without nuts. Nevertheless, always a tasty result!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American, European
Servings 12

Ingredients
  

Carrot Cake

  • 500 g grated carrots (I use my kitchen machine to get the grating done quickly)
  • 4 eggs
  • 200 ml flavourless oil (I recommend regular canola or rapeseed oil)
  • ½ lemon (zest and juice; can be replaced with orange)
  • 300 g flour
  • 220 g brown sugar (can be replaced with coconut blossom sugar or white sugar)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 50 g mixed nuts (optional but I do recommend using them; walnuts and pecans work best)

Cream Cheese Glaze

  • 200 g cream cheese (room temperature)
  • 50 g melted butter
  • 150 g powdered sugar
  • 1 tsp vanilla extract
  • ½ lemon (zest and juice; can also be replaced by an orange)

Instructions
 

  • Preheat your oven to 175°C. Butter up and line your 26 cm springform cake pan with parchment paper.
  • In a big bowl, mix your grated carrots with eggs, oil, lemon zest and lemon juice.
    Bowl 1
  • In another medium bowl, mix all the dry ingredients: flour, sugar, baking soda and baking powder, salt, cinnamon and nuts (if using). Then add the dry ingredients to the wet ones.
    Dry ingredients to wet
  • Gently mix until no dry flour nor sugar is visible.
    Raw Carrot Cake mix Mari Bakes
  • Bake for around 1 hour to 1 hour and 10 minutes, until the cake is deep dark golden brown and a pick inserted to the cake comes out clean.
    Mari Bakes Carrot Cake
  • When the cake cools, prepare the cream cheese glaze. In a bowl, mix together all the ingredients listed for the glaze: room temperature cream cheese, melted butter, powdered sugar, vanilla extract, the other half of the lemon zest and juice. Let it cool and thicken up a bit.
  • Once the cake has completely cooled, using a spoon or a palette knife, spread the cream cheese glaze all over the cake. Decorate with gingerbread biscuits or some more lemon zest. Store in a fridge. It will keep for a couple of days, if you manage to last that long.
    Mari Bakes Carrot Cake Yoda

Notes

This recipe uses one lemon for both juice and zest. Grate the lemon and juice it, then use half in the cake batter and the other half of the zest and juice in the cream cheese glaze.
Keyword cake, carrots