The Best Carrot Cake in the World
Indulge in the ultimate carrot cake experience! This moist masterpiece is bursting with freshly grated carrots and a hint of warm cinnamon, all crowned with a luscious cream cheese frosting that takes every bite to the next level. Perfect for celebrations or just because, this cake is sure to become a favorite in your recipe repertoire!
Prep
15
min
Cook
45
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 250g of grated carrots (8.82 oz)
🥛Dairy & Eggs(5)
- 135g of melted butter (9.45 tbsp)
- 40g of softened butter (2.8 tbsp)
- 110g of cream cheese (like St Moret/Philadelphia) (3.88 oz)
- 3 eggs
- 35g of milk (1.24 oz)
🫙Pantry Staples(8)
- 7g of baking powder (0.25 oz)
- 1/2 teaspoon of baking soda (or baking powder) (2.5 ml)baking powder
- 200g of brown sugar (1 cup)
- 210g of flour (1.68 cup)
- 100g of nuts of your choice (3.53 oz)optional
- 80g of powdered sugar (0.4 cup)
- 40g of sunflower oil (1.41 oz)
- 1 teaspoon of liquid vanilla flavor (5 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon of cinnamon (5 ml)
- 1/2 teaspoon of spice mix (optional) (2.5 ml)optional
👨🍳 Instructions
- 1
Whisk the whole eggs with the brown sugar until the mixture triples in volume and whitens, about 5 minutes.
- 2
Add the cooled melted butter and oil, mix well, then add the milk and set aside.
- 3
In another bowl, mix the flour, baking powder, and baking soda.
- 4
Combine the dry ingredients with the wet mixture until homogeneous, then add the spices.
- 5
Mix in the grated carrots and chopped nuts.
- 6
Pour the batter into a well-greased mold and bake until fully cooked.
- 7
Let it cool.
- 8
Meanwhile, mix the softened butter with the cream cheese until homogeneous.
- 9
Add the powdered sugar and vanilla flavor, your frosting is ready.
- 10
Generously frost the cake once it has cooled, add some nuts on top, and it's ready.
💡 Pro Tips
- ✓Whisk eggs and brown sugar for exactly 5 minutes at medium-high speed to achieve proper ribbon stage - the mixture should fall in thick ribbons that hold their shape for 3-4 seconds before dissolving back into the batter.technique5 minutes, 3-4 second ribbon test
- ✓Grate carrots using the large holes of a box grater to achieve 2-3mm pieces that retain moisture during baking while providing texture contrast against the tender crumb.ingredient2-3mm pieces
- ✓Cool melted butter to 80-85°F before adding to prevent the whipped egg mixture from deflating - hot fat will cause the air bubbles to collapse and reduce cake volume by 25-30%.timing80-85°F
- ✓Bring cream cheese and butter to exactly 65-68°F room temperature for frosting - this ensures smooth emulsification without breaking, as cold dairy fats won't blend properly and warm fats will create a greasy texture.ingredient65-68°F
- ✓Bake at 325°F instead of higher temperatures because carrot cake's high moisture content from grated vegetables requires gentle, even heat to prevent the exterior from setting before the center cooks through.technique325°F
Share this recipe
Prep
15
min
Cook
45
min
Serves
10
people
Level
intermediate
Share this recipe
The Best Carrot Cake in the World
Indulge in the ultimate carrot cake experience! This moist masterpiece is bursting with freshly grated carrots and a hint of warm cinnamon, all crowned with a luscious cream cheese frosting that takes every bite to the next level. Perfect for celebrations or just because, this cake is sure to become a favorite in your recipe repertoire!
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 250g of grated carrots (8.82 oz)
🥛Dairy & Eggs(5)
- 135g of melted butter (9.45 tbsp)
- 40g of softened butter (2.8 tbsp)
- 110g of cream cheese (like St Moret/Philadelphia) (3.88 oz)
- 3 eggs
- 35g of milk (1.24 oz)
🫙Pantry Staples(8)
- 7g of baking powder (0.25 oz)
- 1/2 teaspoon of baking soda (or baking powder) (2.5 ml)baking powder
- 200g of brown sugar (1 cup)
- 210g of flour (1.68 cup)
- 100g of nuts of your choice (3.53 oz)optional
- 80g of powdered sugar (0.4 cup)
- 40g of sunflower oil (1.41 oz)
- 1 teaspoon of liquid vanilla flavor (5 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon of cinnamon (5 ml)
- 1/2 teaspoon of spice mix (optional) (2.5 ml)optional
👨🍳 Instructions
- 1
Whisk the whole eggs with the brown sugar until the mixture triples in volume and whitens, about 5 minutes.
- 2
Add the cooled melted butter and oil, mix well, then add the milk and set aside.
- 3
In another bowl, mix the flour, baking powder, and baking soda.
- 4
Combine the dry ingredients with the wet mixture until homogeneous, then add the spices.
- 5
Mix in the grated carrots and chopped nuts.
- 6
Pour the batter into a well-greased mold and bake until fully cooked.
- 7
Let it cool.
- 8
Meanwhile, mix the softened butter with the cream cheese until homogeneous.
- 9
Add the powdered sugar and vanilla flavor, your frosting is ready.
- 10
Generously frost the cake once it has cooled, add some nuts on top, and it's ready.
💡 Pro Tips
- ✓Whisk eggs and brown sugar for exactly 5 minutes at medium-high speed to achieve proper ribbon stage - the mixture should fall in thick ribbons that hold their shape for 3-4 seconds before dissolving back into the batter.technique5 minutes, 3-4 second ribbon test
- ✓Grate carrots using the large holes of a box grater to achieve 2-3mm pieces that retain moisture during baking while providing texture contrast against the tender crumb.ingredient2-3mm pieces
- ✓Cool melted butter to 80-85°F before adding to prevent the whipped egg mixture from deflating - hot fat will cause the air bubbles to collapse and reduce cake volume by 25-30%.timing80-85°F
- ✓Bring cream cheese and butter to exactly 65-68°F room temperature for frosting - this ensures smooth emulsification without breaking, as cold dairy fats won't blend properly and warm fats will create a greasy texture.ingredient65-68°F
- ✓Bake at 325°F instead of higher temperatures because carrot cake's high moisture content from grated vegetables requires gentle, even heat to prevent the exterior from setting before the center cooks through.technique325°F