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This carrot cake recipe features a tender crumb, flavorful spices, crunchy nuts, and rich cream cheese frosting. Filled with fresh grated carrots, rich vanilla and coconut sugar, this cake is sure to hit the spot. Fresh carrots and vegetable oil keep the cake very tender for several days. If you like cream cake try my gluten free Mille Feuille cake recipe or chocolate cream cheese cake recipe.

Ingredients for the recipe

Whole Wheat Flour – I love this flour in baking. It makes the cakes very tender. It can be replaced with all-purpose flour.

Baking powder – helps the cake rise. Baking powder can be replaced with baking soda.

Vegetable oil – choose oil without much flavor. I used refined sunflower oil.

Sugar – There are two types of sugar in this carrot cake recipe. I put coconut sugar in the cakes. and granulated sugar in the form of powder in the glaze. Coconut sugar will give the cake a caramel flavor.

Eggs are the connecting link in the recipe.

Vanilla – Use good quality vanilla extract.

Carrots – will give a magical texture and taste. Use only fresh grated carrots. It will be more juicy.

Walnuts – Chopped walnuts are optional but desirable. Walnuts can be replaced with pecans. If desired, you can do without nuts and add only raisins.

Cream Cheese Frosting – You will need a block of cream cheese, not whipped, unsalted butter, vanilla extract and powdered sugar. All ingredients should be at room temperature.

How to make Carrot Cake

First we will bake the cakes. There are two of them in the recipe. If you have two pans, bake both layers at the same time. In this case, knead the dough all at once and then divide it in half. If you have one pan knead the dough for each cake separately. In the recipe card I will write the ingredients for one cake layer.

Cake layers

So, let’s begin. In a bowl, combine whole wheat flour, cinnamon powder and baking powder. In another bowl, whisk together eggs, vegetable oil, vanilla extract and coconut sugar. Then add the dry ingredients to the wet ingredients. Mix everything until smooth.

Then add grated carrots, chopped walnuts, raisins and mix with a spatula. Place parchment on the bottom and sides of the pan and pour in the dough. I will bake the cakes in a multicooker. You can use the oven for this. In the multicooker, select the BAKE program. Bake the cake for 35 – 40 minutes at 135°C / 275°F. In the oven, bake for approximately 25 – 30 minutes at 180°C / 350°F until the toothpick is dry. Baking time depends on the individual characteristics of the oven.

Let the cakes cool completely in the pan on a wire rack. Then remove the cake from the pan and remove the parchment. Make another crust using the same recipe.

Cream cheese frosting

For the glaze, the ingredients should be at room temperature. First, using a mixer, beat the butter and powdered sugar. Then add cream cheese and vanilla extract and beat until smooth and fluffy.

And now let’s start assembling the cake. Place one cake layer on a cake stand or simply on a platter. Spread half the frosting onto the cake. Next, place the second cake top side down on top of the frosting. Spread the remaining frosting on top of the sides of the cake. If desired, decorate the cake with nuts. Before cutting, place the cake in the refrigerator for 30 minutes to allow the glaze to set.

That’s it, our wonderful cake is ready. Write your comments. Share the recipe with your friends.

I almost forgot. Just for you, I have a great no-bake Chocolate Cheesecake recipe. Try the cheesecakes, they’ll love it.

Enjoy!

Be healthy and love yourself!