Carrot cake is one of those bakes that just feels like home. Family lunches, rainy afternoons, a kettle on… you get the picture. The grated carrots don’t just sweeten things; they keep the crumb crazy moist. Honestly, that’s the secret.
I go in with warm spices — cinnamon for sure, maybe a pinch of nutmeg or ginger if I’m in the mood. Walnuts add a nice crunch that plays against the soft cake (raisins if you like them; I’m 50/50). It’s simple, kind of old-school, and pretty much always a crowd-pleaser.
And the frosting? That’s the star. I beat cream cheese with a little butter and vanilla, then add only as much sugar as it needs — tangy first, sweet after. It whips up silky, a bit shiny, and spreads without a fight. No need for razor-clean edges; soft swirls look better anyway.
Serve a slice with hot tea or coffee and you’re set. It’s homely but still a bit elegant — the kind of cake that makes people ask for “just another small piece,” and then they actually mean a big one. Trust me.
Carrot Cake Batter
-
250
g
all-purpose flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
1
tsp
cinnamon
-
0.5
tsp
nutmeg
-
0.5
tsp
salt
-
200
g
brown sugar
-
100
g
granulated sugar
-
4
eggs
-
200
ml
vegetable oil
-
300
g
grated carrots
-
100
g
chopped walnuts
-
1
tsp
vanilla extract
Cream Cheese Frosting
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare Batter
-
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
-
Mix Wet Ingredients
In another bowl, beat eggs with brown and white sugar until fluffy. Slowly whisk in oil and vanilla.
-
Combine
Fold the dry mixture into the wet mixture. Add grated carrots and chopped walnuts. Stir gently until combined.
-
Bake
Pour batter into a lined 24 cm round baking tin. Bake at 175°C (350°F) for 45–50 minutes, or until a toothpick inserted comes out clean.
Prepare Frosting
Assemble
Note: You can bake the cake a day ahead – it actually gets even better after resting overnight.
Updated: August 30, 2025