A cake called carrot
Moist, gently spiced, and filled with texture, A Cake Called Carrot is not your average carrot cake. This beautifully balanced bake combines sweet grated carrots, juicy pineapple, and roasted almonds to create a cake that’s both comforting and full of character. Whether you’re a long-time carrot cake lover or new to baking with vegetables, A Cake Called Carrot brings a fresh, slightly tropical twist to a classic favorite.What sets this cake apart is its use of real, wholesome ingredients. The natural sweetness of the carrots pairs beautifully with the tang of pineapple and the rich, nutty flavor of almonds. A blend of fine and coarse almond flour gives it a lovely crumb — soft, slightly rustic, and incredibly satisfying. A Cake Called Carrot is the kind of cake that’s easy to love and hard to forget.Perfect for birthdays, weekend baking, or a cozy afternoon treat, this carrot cake recipe is made even better with a cool rest in the fridge. The texture firms up just enough to slice cleanly, and the flavors deepen overnight. Top it with a smooth, tangy frosting and a few flowers or playful decorations for a gorgeous finish.If you're looking for a carrot cake recipe that feels familiar yet exciting, wholesome yet indulgent, A Cake Called Carrot is exactly what you need. It’s easy to make, full of flavor, and always a hit at the table.
Equipment
- 20 cm cake tin with loose bottom
Ingredients
- cake:
- 120 g canola oil
- 100 g brown sugar
- 1 pinch salt
- 6 ml vanilla essence
- 250 g finely grated carrots
- 2 large eggs
- 140 g cake flour
- 100 g roasted almonds, roughly chopped in the food processor — you’re aiming for a chunky, coarse almond flour.
- 30 g fine almond flour
- 1 tsp ground cinnamon
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- frosting:
- 350 g cream cheese at room temperature
- 100 g icing sugar
- juice of half a lemon
Instructions
- Preheat the Oven:Set your oven to 180°C (350°F) and line a baking tin with parchment paper.
- Mix the Base Ingredients:In the bowl of a stand mixer, combine Oil, Sugar, Salt, and Vanilla essence and mix until smooth and well combined.
- Add Carrots and Eggs:Add the grated carrots and eggs to the bowl, and mix again until everything is fully incorporated.
- Fold in the Dry Ingredients:Add the Cake flour, Cinnamon, Baking powder, Baking soda, Coarse almond flour, and Fine almond flour to the bowl and mix until just combined — don't overmix.
- Fill the Tin and Bake:Pour the batter into your prepared baking tin. Smooth the top and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake:Let the cake cool in the tin. Once completely cooled, gently remove it from the tin.
- Refrigerate for Better Slicing:Place the cake in the fridge for at least 4 hours or overnight. Since the cake has a delicate, crumbly texture, chilling it will make slicing much easier.
- Prepare the Frosting:While the cake is chilling, whip all frosting ingredients together in your kitchen machine until smooth and creamy.
- Ice and Decorate:Once the cake is fully chilled, spread the frosting evenly over the top and the sides. Decorate with fresh flowers, little marzipan carrots, or anything else that brings you joy.