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 15 votes

Carrot cake, the carrot and spice cake

The essential, very soft Anglo-Saxon cake ...
Preparation1 h
Baking30 min
Total1 h 30 min
Recipe type: Dessert, Snack
Kitchen room: American, French
Quantity: 10 parts

Ingredients:

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

Icing

  • 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

Preparation:

  • 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.

Notes:

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 :)

// EQUIPMENT USED //

Plat gâteau pied
Plateau tournant
Robot pâtissier artisan Kitchenaid
Grille gâteau 32
Moule rond 15cm PME
Spatule coudée
Plat gâteau pied
Plateau tournant
Robot pâtissier artisan Kitchenaid
Grille gâteau 32
Moule rond 15cm PME
Spatule coudée
Plat gâteau pied
Plateau tournant
Robot pâtissier artisan Kitchenaid
Grille gâteau 32
Moule rond 15cm PME
Spatule coudée
March 16, 2017

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49 comments

  1. Reply

    Aude

    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

    Sarah

    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

    charlie

    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

    margauxdiy

    March 4, 2017

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

  7. Reply

    Ariane

    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

        Ariane

        April 18th

        Thank you for your answer Aurélie :-)

  8. Reply

    Zoe

    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

    Ass

    March 11, 2017

    Hi
    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

    Lilou25

    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.
    Goodbye

    • 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

    Amandine

    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

    Navy

    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

    Adrien

    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

    Sara

    2th October

    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

    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

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

  16. Reply

    Carla

    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

    Garnet

    2th June 2018

    Hi
    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

    Celine

    August 31, 2018

    Hello,
    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

    Faonia

    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

    Diot

    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

    soukayna

    17th October

    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

    Helen

    16th December 2019

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

  23. Reply

    Aline

    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

    missgredin

    18th October

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

  25. Reply

    Annabelle

    November 27, 2020

    Hello,

    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

    Sophia

    11th December 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

      17th December 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

    15th December 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

      17th December 2020

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

  28. Reply

    Leila

    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

    Lea

    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

    Axelle

    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 :)

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