My American mom’s carrot cake recipe for a divinely moist cake
For Europeans, I know the idea of carrots + cake doesn’t exactly set the heart racing. But as an American, I grew up with it (and, for my friends reading this, you know it’s been my birthday cake since I was little).
I swear, at every birthday it’s the same hilarious ritual: newcomers are hesitant to try it, preferring to focus on my mom’s cookies or brownies, while the regulars try to convince them to taste this strange carrot cake, assuring them that it’s actually delicious.
Let me tell you: I have never met a single person who wasn’t instantly won over after trying it. So if you’re reading this and have never tasted carrot cake, I beg you to give it a go, even in a small batch—you’ll be very surprised.
Tips for a perfect carrot cake
Carrot cake texture
There are a few schools of thought when it comes to texture. Some people add coarsely chopped nuts (personally, I’m not a fan, but some members of my family love them).
For the carrots, you can either use “regular” grated carrots, or blend them into almost a carrot purée so they mix evenly into the batter.
Again, it all comes down to your taste
Carrot cake frosting
Here, we’re making a classic American cream cheese frosting (with Philadelphia-style cream cheese). Before frosting the cake, it’s essential to make sure it isn’t too warm. Otherwise, the frosting may melt, and the result really won’t be great
Pan size and baking time
Depending on the size and depth of your pan, and how much cake you’re making (1 layer vs. 2 layers), the baking time may vary. Check doneness with a knife, and don’t hesitate to lower the oven temperature after 25 minutes and bake for about 10 minutes more
Storing carrot cake
Store it at room temperature for up to one week if it’s unfrosted. If it’s frosted, keep it in the fridge for up to 2 weeks. You can also freeze it, well wrapped
Equipment
- 2 moules à gâteau de 20 cm de diamètre Needed if you want two layers, as shown in the photo
Ingredients
- 272 g all-purpose flour
- 400 g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 4 eggs
- 8 grated carrots Do not use pre-grated carrots. Choose medium-sized carrots.
- 225 g sunflower oil
Frosting
- 226 g Philadelphia cream cheese
- 1 teaspoon vanilla extract
- 453 g powdered sugar
- 115 g unsalted butter, softened
Instructions
- Combine the flour, sugar, baking soda, salt, and cinnamon.272 g all-purpose flour, 400 g granulated sugar, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon salt
- In a separate large mixing bowl, beat the eggs until foamy.4 eggs
- Slowly drizzle the oil into the eggs while beating.225 g sunflower oil
- Gradually add the flour mixture to the oil and egg mixture.
- Mix well until fully incorporated.
- Add the carrots and mix well.8 grated carrots
- Pour the batter into a greased pan. You have two options here: make one cake and slice it in half to frost the center, or make two cakes and stack them. The frosting quantity is enough to cover two cake layers. If you are not frosting the center, halve the amount of frosting.
- Bake in a preheated convection oven at 175°C for 30-35 minutes.
Frosting
- Beat everything together until creamy.226 g Philadelphia cream cheese, 1 teaspoon vanilla extract, 453 g powdered sugar, 115 g unsalted butter, softened
- Let the cakes cool completely, then spread the frosting over the top.
- Stack the cakes, if desired, and enjoy!
