{"id":132620,"title":"Authentic American Carrot Cake","modified":"2026-06-13T11:17:14+02:00","plain":"My American mom’s carrot cake recipe for a divinely moist cake\n\n\n\nFor 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).\n\n\n\nI 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.\n\n\n\nNo American dessert spread is complete without delicious cookies\n\n\n\nLet 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\u2014you’ll be very surprised.\n\n\n\nTips for a perfect carrot cake\n\n\n\nCarrot cake texture\n\n\n\nThere 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). \n\n\n\nFor the carrots, you can either use \u201cregular\u201d grated carrots, or blend them into almost a carrot pur\u00e9e so they mix evenly into the batter.\n\n\n\nAgain, it all comes down to your taste\n\n\n\nTreat yourself to my mom’s brownie recipe\n\n\n\nCarrot cake frosting\n\n\n\nHere, 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\n\n\n\nMy cookie dough recipe: edible raw cookie dough\n\n\n\nPan size and baking time\n\n\n\nDepending 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\n\n\n\nStoring carrot cake\n\n\n\nStore 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\n\n\n\n\n\n\tAuthentic American Carrot Cake\n\t\t\n\t\t\t\n\t\n\t\tmoules \u00e0 g\u00e2teau de 20 cm de diam\u00e8tre\t\n\t\n\t\t272 g all-purpose flour400 g granulated sugar1 teaspoon baking soda1 teaspoon salt2 teaspoons ground cinnamon4 eggs8 grated carrots (Do not use pre-grated carrots. Choose medium-sized carrots.)225 g sunflower oilFrosting226 g Philadelphia cream cheese1 teaspoon vanilla extract453 g powdered sugar115 g unsalted butter, softened\t\n\t\n\t\tCombine the flour, sugar, baking soda, salt, and cinnamon. In a separate large mixing bowl, beat the eggs until foamy.Slowly drizzle the oil into the eggs while beating.Gradually add the flour mixture to the oil and egg mixture.Mix well until fully incorporated.Add the carrots and mix well.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\u00b0C for 30-35 minutes.FrostingBeat everything together until creamy.Let the cakes cool completely, then spread the frosting over the top.Stack the cakes, if desired, and enjoy!\t\n\t\n\t\tCarrot cake texture\n\nThere are several schools of thought when it comes to texture. Some people add lightly chopped nuts (personally, I\u2019m not a fan, but some members of my family love them).\nFor the carrots, you can either use \"regular\" grated carrots or blend them until they are almost a carrot pur\u00e9e, so they incorporate more evenly into the batter.\nOnce again, it all comes down to your taste.\nFrosting the carrot cake\n\nHere, we make a classic American cream cheese frosting with Philadelphia. Before frosting the cake, make sure it is not too warm. Otherwise, the frosting may melt, and the result really will not be ideal.\nPan size and baking time\nDepending on the size and height of your pan, or on whether you make one layer or two, the baking time may vary. Test with a knife, and do not hesitate to lower the temperature after 25 minutes and bake for about 10 minutes more if needed.\nStorage\nStore for up to one week at room temperature if there is no frosting. If the cake is frosted, refrigerate it for up to 2 weeks. You can also freeze it, well wrapped.\n\t\n\t\n\t\tDessert, SnackAm\u00e9ricaineCarrot cake, g\u00e2teau \u00e0 la carotte","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132620"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132620\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/10322"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}