Desserts · The home kitchen
Classic Carrot Cake
Carrot cake works best when warm spice supports the carrots rather than overpowering them. This single-layer home version uses finely grated carrots, a little brown sugar and a restrained cinnamon-and-nutmeg combination for a moist, tender crumb. Tangy cream cheese frosting provides the contrasting finish described on the menu. Baking one modest cake also makes cooling and frosting simpler than assembling a tall layer cake. Allow enough time for it to cool completely, then chill the frosting briefly before cutting. The finished slices are comfortable portions for a shared dessert table or an afternoon coffee.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Classic Carrot Cake recipe
- Serves
- 8
- Prep
- 25 min
- Cook
- 40 min
- Rest / chill
- 120 min
- Total
- 185 min
Ingredients
- 180 g all-purpose flour
- 130 g light brown sugar
- 2 large eggs
- 100 ml neutral oil
- 200 g peeled carrots, finely grated
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine salt
- 200 g full-fat cream cheese, softened
- 40 g unsalted butter, softened
- 70 g confectioners’ sugar
- 1/2 tsp vanilla extract
Method
Heat the oven to 175°C / 350°F. Line the base of a 20 cm round cake pan with parchment and lightly oil the sides using a little of the measured oil.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl.
In another bowl, whisk eggs, brown sugar and remaining oil until combined. Stir in the grated carrots.
Fold the dry mixture into the wet mixture just until no flour pockets remain. Spread the batter in the pan.
Bake for 35–40 minutes, until a skewer inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn onto a rack and cool completely, about 90 minutes.
Beat the softened butter and confectioners’ sugar smooth, then briefly beat in the cream cheese and vanilla until combined. Spread over the completely cooled cake.
Refrigerate for 30 minutes to set the frosting before cutting into eight slices. Store covered in the refrigerator.
Make it your own.
- Grate carrots fresh on the fine side of a box grater; dry bagged shreds do not blend into the crumb as well.
- Stop mixing when the flour disappears so the cake stays tender.
- Never frost a warm cake, because the cream cheese topping will slide and soften.