Carrot Cake Recipe: So Easy, You’ll Make It Three Times a Week!


Carrot cake is a timeless classic that combines the natural sweetness of carrots with the warm, comforting flavors of spices like cinnamon, cloves, and nutmeg. This recipe is not only incredibly easy to make but also delivers a moist, flavorful cake that is sure to become a favorite in your household. Whether you’re a seasoned baker or a novice in the kitchen, this carrot cake recipe is designed to be foolproof, ensuring perfect results every time.


For the Dough:

  • 200 g (7 ounces) of carrots, grated
  • Orange peel from 1 orange or lemon peel, grated
  • 100 g (3.5 ounces) chopped walnuts
  • 3 eggs
  • 150 g (3/4 cup) of sugar
  • 80 ml (1/3 cup) vegetable oil or olive oil
  • 180 g (1 1/2 cups) of flour
  • 10 g (2 teaspoons) of baking powder
  • Pinch of salt
  • Cinnamon, cloves, nutmeg – to taste

For the Cream:

  • 200-250 g (7-9 ounces) cream cheese
  • 50-65 g (1/3-1/2 cup) powdered sugar

For Decorating:

  • Chopped walnuts

Step-by-Step Instructions

1. Preparing the Dough

Grate the Carrots and Orange Peel: Begin by grating 200 g of carrots into a large mixing bowl. Add the grated peel from one orange. This will infuse the dough with a delightful citrus aroma and flavor that complements the sweetness of the carrots.

Chop the Walnuts: Next, chop 100 g of walnuts and set them aside. The nuts will add a satisfying crunch to the cake.

Beat the Wet Ingredients: In a separate bowl, crack 3 eggs and add 150 g of sugar. Beat the mixture until it becomes light and frothy. Gradually add 80 ml of vegetable oil or olive oil, continuing to beat until well combined.

Combine the Wet and Dry Ingredients: Pour the egg mixture into the bowl with the grated carrots and orange peel. Add the chopped walnuts and stir everything together until evenly mixed.

2. Mixing the Dry Ingredients

Sift and Mix: In another bowl, sift 180 g of flour, 10 g of baking powder, and a pinch of salt. Add cinnamon, cloves, and nutmeg to taste, mixing well to ensure the spices are evenly distributed.

Combine and Stir: Gradually add the dry ingredients to the carrot mixture, stirring gently to combine. Be careful not to overmix; you want to retain the airiness of the batter.

3. Baking the Cake

Prepare the Baking Form: Line a 26 x 12 cm baking form with parchment paper. This will make it easier to remove the cake once it’s baked.

Pour and Bake: Pour the batter into the prepared form, spreading it evenly. Bake in a preheated oven at 180°C (350°F) for 45-55 minutes. Check for doneness by inserting a wooden skewer into the center of the cake. If it comes out clean, the cake is ready. Allow the cake to cool completely before frosting.

4. Preparing the Cream

Mix the Cream Cheese and Sugar: In a bowl, combine 200-250 g of cream cheese with 50-65 g of powdered sugar. Beat until the mixture is smooth and creamy. This cream will serve as the perfect tangy complement to the sweet and spiced carrot cake.

5. Assembling and Decorating

Frost the Cake: Once the cake has cooled, spread the cream cheese mixture evenly over the top. This layer of frosting will add a luscious richness to each bite.

Add the Final Touch: Sprinkle chopped walnuts over the frosting for added texture and flavor. Slice the cake and serve with love and great taste.

Tips for Perfect Carrot Cake

  • Fresh Ingredients: Always use fresh carrots for the best flavor and texture. Pre-grated carrots can be dry and lack the natural sweetness needed for this cake.
  • Room Temperature Ingredients: Ensure that your eggs and cream cheese are at room temperature before mixing. This helps in achieving a smooth batter and frosting.
  • Spices: Adjust the spices to your taste. Some people prefer a stronger cinnamon flavor, while others like a hint of cloves and nutmeg.


This carrot cake is a delightful treat that is easy to make and sure to impress. Its moist texture, combined with the warm spices and creamy frosting, makes it a perfect dessert for any occasion. Enjoy baking and sharing this delicious cake with your loved ones!

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