Carrot Cake, The Carrot Cake With Spices

Carrot cake icing recipe - lilie bakery

A very soft and fragrant recipe: the Carrot cake and its creamy icing. Carrot and spice cake is the ultimate comforting dessert. Here in a layer cake version for even more indulgence ...

For those who are new to carrot cake, don't be put off by the word "Carrot" : we do not feel the taste of the carrot in the cake but it brings an ideal moisture / softness to the cake, you will see.

What exactly is carrot cake?

This carrot cake is widely consumed in Anglo-Saxon countries. In the United States, it even has its national day, the 3 February !

The carrot cake is a cake soft texture and a little wet thanks to the grated carrots added to the preparation. His warm spices, cinnamon and nutmeg, add a very pleasant comforting side (and it smells delicious in the kitchen).

Carrot cake recipe - Lilie Bakery

It is usually accompanied by a cream cheese frosting (Philadelphia). Its flavor goes perfectly with that of carrot cake. I like its creamy texture, which can be eaten almost on its own with a spoon ...

To bring a little crunchy touch to the tasting, I added crushed nuts in the cake, it remains optional but personally, I love it.

How to make a carrot cake with icing?

For this big cake, you can go there take in advance. For example, make the 3 levels of carrot cake in advance and wrap them in cling film to keep them until the D-day of the icing.

So we start by preparing carrot cake. First mix the oil and brown sugar. Don't be afraid of the amount of oil, for a cake of this size it's normal, and it allows you to have a lot of softness. Then add the eggs one by one and the vanilla.

Carrot cake icing recipe - lilie bakery

Separately, the dry ingredients are mixed together and then added to the wet ingredients. Finally we finish by adding the grated carrots and crushed walnuts to the dough. We pour into 3 molds of 15cm in diameter and we put it in the oven.

To realize icing, we first whip the butter so that it is creamy and then add the cream cheese. A little icing sugar and vanilla, then the icing is ready!

For mounting, we place the first disc on the serving cake pan. I advise to use a turntable to put below it is easier to decorate. Then cover this first cake disc with a layer of icing. We put down the second disc and so on. After a thin covering layer (and a time in the fridge), we fill the entire cake with icing.

Other recipes to try

If you like this kind of dessert, then I advise you to take a look at these other recipes from the blog:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!

Carrot cake recipe - Lilie Bakery
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4.7 on 59 votes

Carrot cake, the carrot and spice cake

The essential, very soft Anglo-Saxon cake ...
Prep time1 time
Cook time30 minutes
Total1 time 30 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 10 slices


Carrot cake

  • 300 g of flour
  • 180 g brown sugar
  • 4 eggs
  • 250 ml rapeseed oil
  • 330 g grated carrots
  • 0,75 tbsp of natural vanilla extract
  • 0,75 tbsp of cinnamon
  • 1,5 tsp baking soda
  • 0,75 cc of baking powder
  • 1 tsp of salt
  • 0,33 tsp nutmeg
  • 80 g crushed walnuts + for decoration


  • 450 g natural fresh cheese Philadelphia at room temperature
  • 180 g soft butter at room temperature
  • 1/2 tbsp of natural vanilla extract
  • 240 g icing sugar to be dosed according to your taste


  • Preheat the oven to 170 ° C traditional heat.
  • Start by making the 3 levels of cakes. Butter and flour 3 round molds 15cm in diameter.
  • In a bowl, combine the oil and brown sugar. Add the eggs one by one and the vanilla. Separately, mix the dry ingredients (flour, cinnamon, nutmeg, baking powder and baking soda). Gradually pour the dry ingredients into the wet ingredients. Mix to homogenize. Pour in the grated carrots and crushed walnuts, mix one last time.
  • Cook for about 30 minutes (check doneness with a wooden pick). Let cool and unmold on a grid.
  • Prepare the icing by starting by whipping the butter alone for one minute, adding the cream cheese and beating both for one or two minutes to obtain a creamy and homogeneous consistency. Gradually add the vanilla, then the icing sugar. Keep cool until assembly.
  • For assembly, place the cake on the serving dish, place the first cake disc. Pour a layer of icing and smooth with a spatula. Cover with the second disc and then with a new layer of icing. Place the third disc and cover the entire layer cake with a thin layer of icing and refrigerate for 30 minutes so that it freezes. Then finish the icing on the cake, still using a spatula. Decorate with nuts. Refrigerate until tasting.


Do not be afraid of the large amount of oil, it is important, it is even the key to the moist and moist texture of the carrot cake.
Vary the oils, why not try coconut oil?
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
March 16, 2017



  1. Reply


    March 2, 2017

    Can I come and warm my heart with you? This carrot cake is perfect :)

  2. Reply

    Louise Grenadine

    March 2, 2017

    He is magnificent ! * - * I would take a part! : D
    I have never made a carrot cake before; I always make pumpkin cake, haha. So, I'm going to use your recipe to finally make carrot cake! ^^

    • Reply

      Lilie bakery

      April 12th

      And the pumpkin cake is delicious too! :)

  3. Reply


    March 2, 2017

    Superb editing! You are not kidding yourself say when you want carrot cake :)
    It is very pretty for the eyes and I am very frustrated that I just have to look at it!

  4. Reply


    March 2, 2017

    Perfect, once again, I was inspired by your recipes for our wedding cakes. The guests seemed to appreciate it, I didn't even have time to eat part of it;)

    • Reply

      Lilie bakery

      April 12th

      Wow! Well, I'm delighted :)

  5. Reply

    Chachou with cream

    March 3, 2017

    One of my favorite cakes, I absolutely have to try this one!

  6. Reply


    March 4, 2017

    yum its makes you want as soon as I improve I test ^^

  7. Reply


    March 8, 2017

    Hello Aurélie, this carrot cake in the form of a layer cake is simply superb :-) I take this opportunity to ask yourself: where did you find your cake stand? It is very pretty and highlights your achievements. thank you in advance

    • Reply

      Lilie bakery

      April 12th

      Hello Ariane, this is a cake dish from Casa (it is a few years old now…)

      • Reply


        April 18th

        Thank you for your answer Aurélie :-)

  8. Reply


    March 8, 2017

    Thank you for this great recipe that I just tested by making a simple cake. That was delicious !! Next step, try the layer cake assembly, yours is magnificent! I added a little powdered ginger as you advised in your first Carrot Cake recipe

    • Reply

      Lilie bakery

      April 12th

      Top Zoe! And very good idea for the ginger on top of that

  9. Reply


    March 11, 2017

    It's a huge amount of brown sugar, isn't it?

    • Reply

      Lilie bakery

      April 12th

      Not that much no, for the taste I do not find it too sweet ... A balance is present thanks to the carrots.

  10. Reply


    March 23, 2017

    Hello, I find beautiful cakes at. Phew I almost drool but I have a question which has no relation to the recipe: I had one of your books (the title is "Anglo-Saxon delicacies") and I could not make a recipes that I liked, I looked on your site and I did not find any of the recipes (I had them marked on a sheet), I would like to know if it was me who hurt Bernard dearly or if it is because you only wrote them on your books and not on your blog?
    Thank you in advance for your answer.

    • Reply

      Lilie bakery

      April 12th

      Hello, the recipes from the book are not posted on the blog, I have ceded the rights to the recipes, so I cannot publish them on the site.

  11. Reply


    27th June 2017

    I tested this carrot cake for a birthday at the end of April and it was unanimous, young and old loved it! Contrary to what one might think when seeing it, it is not too heavy to digest (if consumed in moderation of course!) And quite simple to make (even if a little time is necessary).
    Not having found a 15cm mold, I increased the proportions to make it with a larger mold and have enough dough to make the different layers. And the cream cheese frosting is a real treat! Thank you for this great recipe! To redo ...

    • Reply

      Lilie bakery

      July 20, 2017

      Indeed it's still a rather autumnal recipe that we take the time to make and that we like to taste for afternoon tea when it's cold outside;)

  12. Reply


    July 14, 2017

    I only have a 21 cm mold, will it be okay or do I have to increase the quantities?
    Thank you very much

    • Reply

      Lilie bakery

      July 20, 2017

      Hello, you have to increase (calculate) otherwise it will be completely flat

  13. Reply


    September 10, 2017

    I find this recipe great and would love to try it out. Do you think cakes can keep 3 or 4 days in the refrigerator?

  14. Reply


    2th October, 2017

    Mmmm. I will try for my daughter's birthday. But what does 3/4 tbsp of cinnamon mean? Is 3 to 4 tbsp or three quarters? Thank you

  15. Reply

    Irene Radanne

    13th October, 2017

    I just tested this recipe (my first carrot cake) and it's perfect even with cake molds. I then cut the cakes lengthwise and the result is very good the proportion between the spices, the sugar, the softness bravo pr the recipe, I amazed those around me and in addition it is very beautiful!

    • Reply

      Lilie bakery

      24th October, 2017

      The carrot cake is always a very popular cake I think! :)

  16. Reply


    April 13th

    Hello Lilie
    Thank you for this recipe! He is divine!
    I made a mistake and left the carrot outside tonight With the icing under a bell. Is it still edible?

  17. Reply


    2th June 2018

    I would like to make 4 floors
    Should I increase the quantities by adding 1 third or do I just make 4 molds without changing anything?
    Thank you

  18. Reply


    August 31, 2018

    It's decided, I try it! It makes me drool!
    Do you think I can do it the day before?

    thank you in advance

    • Reply

      Lilie bakery

      September 12, 2018

      Hello yes no problem!

  19. Reply


    September 18, 2018

    It is sublime! I would like to try it for my daughter's birthday. But suddenly, I ask myself a question ... Is it that for those who do not like too much the salty side of Philadelphia in cakes, it is possible to change it ave. Mascarpone? Do you think the cream would hold so well?

  20. Reply

    I say

    4th June 2019

    I tested I liked it a lot! I keep the recipe thank you! My daughter loves the frosting but not the cakes. Impossible to make him swallow vegetables ... even in cake.

  21. Reply


    17th October, 2019

    your cake has been eyeing me for so long that I think I will test it soon :)
    Do you think that we can do it in the form of cupcakes, but suddenly in your opinion the cooking is halved or we maintain the same time? thank you in advance see you soon;)

  22. Reply


    December 16, 2019

    Perfect recipe and total success with the three generations who have tasted it!

  23. Reply


    March 8, 2020

    A real success for this layer cake that I chose to make on 2 floors with a base of 20cm keeping exactly the same proportions. I had already made carrot cakes but I really appreciated your recipe with its softness and its fragrance.
    (NB: I used pecans, lengthened the cooking time by 8min since the discs were a little thicker and added a hint of nutmeg)
    A delight! The hardest part was convincing my niece to taste it… "what about carrots?" No thank you Auntie, but is there no chocolate in your cake? !! "
    Loool… in the end she loved it! :)

  24. Reply


    18th October, 2020

    5 stars
    Magnificent ! A massacre ! My friends keep asking for it as soon as October comes up.

  25. Reply


    November 27, 2020


    If the cakes are baked the day before, how do I store them?

    Thank you for this recipe !

    • Reply

      Lilie bakery

      November 28, 2020

      Hello, you can wrap them in a film and leave them at room temperature overnight;)

  26. Reply


    December 11, 2020

    Hello ! Nice recipe! I would like to try it. Do you think I can put the dough in a single mold and then cut it into several layers?

    • Reply

      Lilie bakery

      December 17, 2020

      Hello it is possible if you are used to doing it like this, you will have to adapt the cooking time so that the big cake is well cooked through. This is the reason why I prefer to cook in several molds :)

  27. Reply

    Elise Massive

    December 15, 2020

    I have the same question as a lady, to which the answer has not been given, is this three quarters of a tablespoon for spices or about 3 to 4 tablespoons depending on taste?
    I try it on Christmas and suddenly I will need this answer, it seems absolutely divine, thank you for sharing

    • Reply

      Lilie bakery

      December 17, 2020

      Hello Elise it's 0,75 cs. The spices are always to be measured sparingly :)

  28. Reply


    3th June 2021

    5 stars
    Wouahhh! Delicious recipe! Follow up to the letter by doubling the quantities because there are many of us on birthdays and just add a handful of grapes (because I like the combination). I have always refused to go for a carrot cake because it is my favorite cake and therefore I am very critical. Well there Bravo, a faultless! Yum! Thanks for your amazing recipes!

    • Reply

      Lilie bakery

      4th June 2021

      Oh thank you very much Leïla for your comment! It makes me really happy that you like the recipe so much :)

  29. Reply


    March 19, 2022

    5 stars
    Hello :) same opinion as Leïla, I'm a big fan of carrot cake and not being a great pastry chef, I never dared to make one, sure it wouldn't be up to par... And there, but what treat, it is as good as my favorite favorite!! Perfect recipe, many thanks

    • Reply

      Lilie bakery

      March 25, 2022

      A big thank you Léa for your return on the Carrot cake! Goodbye :)

  30. Reply


    September 12, 2022

    5 stars
    Great Cake!! I made this for my 2 year old daughter. Everyone LOVED IT!!! :) :)
    The only thing: for the frosting I put a lot less icing sugar than indicated in the recipe because I found it sweet enough.
    it may be due to this lack of icing sugar that I had a hard time having it taken at the frididaire!!! despite 1 night in the fridge it was still too liquid :( :(

    • Reply

      Lilie bakery

      September 23, 2022

      Hello Axelle, glad you and your family liked this carrot cake! Indeed, it is necessary to keep the proportions of icing sugar because it has a thickening role in icings in general. If you modify, you will not have the expected result. Goodbye :)

  31. Reply


    23th October, 2022

    5 stars
    Excellent cake and I made it as on the recipe and it is delicious !!!!!!!

    • Reply

      Lilie bakery

      26th October, 2022

      Thank you Audrey for your feedback! Goodbye :)

  32. Reply


    9th January 2023

    5 stars
    Hello, we made this cake yesterday, it is very good, soft, we had a 20cm mold so we made it in 2 floors.
    Only downside the icing is a bit disgusting I find, maybe too much butter? Is it possible to put less?

    • Reply

      Lilie bakery

      9th January 2023

      Hello Emilie, no it's not from the butter, it's just that you don't like the taste of Philadelphia. You can substitute with mascarpone if you prefer. Goodbye :)

  33. Reply


    September 29, 2023

    5 stars
    A delight ! I've been wanting to try this recipe for a long time and I'm not disappointed! This carrot cake is very moist, full of flavors and the combination with the creamy icing is perfect. I even find it even more fragrant the next day!

    Not having a mold of the right diameter to make it as a layer cake, I made a large cake in a mold of about 20 cm in diameter, which I covered with almost all the icing (the rest was eaten with a spoon, yum!).

    I would do it again without hesitation!

    • Reply

      Lilie bakery

      2th October, 2023

      Thank you Astrid for your feedback! I'm really happy that you like this carrot cake, it's really a perfect dessert for the season! See you soon :)

  34. Reply


    2th October, 2023

    5 stars
    Congratulations for this recipe. On a completely personal note, I made the frosting with half cream cheese/half mascarpone. A delight, the whole family has had more and is already asking me for it again. THANKS !

    • Reply

      Lilie bakery

      3th October, 2023

      Thank you Héléna for your feedback! Glad you like it so much :) see you soon

  35. Reply


    December 1, 2023

    5 stars
    Here I tried my first carrot cake of course I followed the recipe from Lilie Bakery and as usual everyone is delighted.
    A delicious recipe, easy to make and very well explained, thank you very much Aurélie

    • Reply

      Lilie bakery

      December 4, 2023

      Thank you Emilie for giving me feedback on this layer cake! See you soon :)

  36. Reply


    December 13, 2023

    Good morning. The recipe makes my mouth water but I don't see where the ingredients are indicated?

    • Reply

      Lilie bakery

      December 14, 2023

      Hello Camille, the complete recipe card is located at the bottom of the page, after my written advice. See you soon :)


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