Carrot Cake

Click here to print out the recipe in PDF version

For the cake:

  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (180g) vegetable oil
  • 3 eggs
  • 2 (250g) cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 tablespoon vanilla paste
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups (270g) shredded carrots (5 medium)
  • 1 cup (100g) coarsely chopped walnuts

For the Cream Cheese Frosting:

  • 1 package (225g) cream cheese, softened
  • 1/4 cup (57g) butter, softened
  • 1 tablespoon vanilla paste
  • 500g powdered sugar
  • Nutmeg, if desired


1. Heat oven to 180° C. Grease bottom and sides of one 30 cm x 20 cm pan or two 20 cm round pans with butter or non-stick spray; lightly flour.

Gâteau aux carottes

2. In a large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, nutmeg, baking soda, baking powder, 1 tablespoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

crème au beurre au fromage philadelphia

3. Bake 30 cm x 20 cm pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pan(s) to cooling rack. Cool completely, about 1 hour.

gâteau aux carottes

4. In medium bowl, beat cream cheese, butter and vanilla paste with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup (about 100g) at a time, on low speed until smooth and spreadable. Frost 30 x 20 cm cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

gâteau aux carottes

Kitschcakes tip:

For easy cake removal, place a sheet of parchment paper at the bottom of the cake pan. This will prevent the cake from sticking.

Posted on 05/02/2015 |  0 5015 Categories: Recipes

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