When it comes to timeless classics in the dessert world, Carrot Cake holds a special place. Its moist, spiced crumb paired with the rich tang of cream cheese frosting is a combination that’s hard to resist. Whether you’re making it for a family gathering, a special occasion, or to satisfy a craving, this carrot cake is bound to be the star of the dessert table.
What Makes Carrot Cake So Special?
Carrot cake isn’t your average cake—it’s a perfect marriage of sweet and savory flavors. The addition of freshly grated carrots not only adds natural sweetness but also creates an incredibly moist texture that other cakes just can’t replicate. Each bite is infused with the warm spices of cinnamon and nutmeg, making it a comforting treat that’s delicious all year round.
The Perfect Cream Cheese Frosting
What’s carrot cake without its signature cream cheese frosting? This luscious, slightly tangy frosting beautifully complements the cake’s sweetness, creating a perfect balance. The smooth and creamy texture of the frosting melts into each slice, making every bite a delight. A thick layer on top, combined with crunchy walnuts or pecans, elevates the cake’s richness and adds a satisfying contrast in texture.
Decorative Touches to Make It Stand Out
Carrot cake is also a great canvas for some creative decorating. In this version, the cake is topped with charming miniature carrots made of fondant or marzipan, along with a generous scattering of whole walnuts. The walnuts add crunch and depth to the cake, while the carrots give it a whimsical and colorful appearance. It’s a simple yet striking way to turn an already delicious dessert into a visually appealing centerpiece.
Ingredients Note:
- Brown Rice Flour: A gluten-free base that provides structure with a light, slightly nutty flavor.
- Oat Flour: Adds a mild sweetness and soft texture, while also retaining moisture to keep the cake tender.
- Cane Sugar: Sweetens the cake and aids in caramelization, giving it a golden-brown color.
- Baking Soda: Helps the cake rise by reacting with acidic ingredients, making it light and fluffy.
- Cinnamon Powder: Adds warmth and spice, enhancing the sweetness of the carrots.
- Flax Seeds + Water: A vegan egg substitute that binds ingredients together, while also adding fiber and a mild nutty taste.
- Shredded Carrots: The key ingredient for flavor and moisture, bringing natural sweetness and texture to the cake.
- Apple Cider Vinegar: Works with baking soda to help the cake rise and adds a touch of tang to balance the sweetness.
- Full-Fat Coconut Milk: This contributes richness, moisture, and a subtle coconut flavor, keeping the cake creamy and soft with its high-fat content.
Best Tips
- To get the most out of this classic carrot cake, here are some tips:
- Use freshly grated carrots: Pre-grated carrots can be too dry. Freshly grated ones will give the cake extra moisture and a better texture.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix until the ingredients are just combined for a lighter, fluffier cake.
- Let the cake cool completely before frosting: This ensures that your cream cheese frosting won’t melt and slide off the cake, giving it a smooth and professional finish.
Serving Suggestions
This Carrot Cake is perfect for a variety of occasions. Serve it with a cup of tea or coffee for a relaxing afternoon treat, or pair it with a glass of cold milk for a nostalgic dessert experience. You can also add a scoop of vanilla ice cream on the side for an extra indulgent twist. No matter how you serve it, this carrot cake is sure to impress!
Love cakes? Be sure to check out these other delicious cake recipes!
Carrot Cheesecake Bundt Cake
Blueberry Cream Cheese Coffee Cake
Apple Cider Bundt Cake
German Chocolate Cake
Carrot Cake
Ingredients
- 1/2 cup brown rice flour 70 g
- 3/4 cup oat flour 85 g*
- 1/2 cup cane sugar 100 g
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 2 tbsp flax seeds + 6 tbsp water
- 1 cup shredded carrots 150 g
- 1 tbsp apple cider vinegar
- 3/4 cup full-fat coconut milk 180 g
- 1/3 cup chopped walnuts 40 g
- 1/3 cup raisins 50 g
- Vegan cashew frosting optional
- More chopped walnuts and raisins on top optional
Instructions
- Preheat the oven to 390ºF or 200ºC.
- Mix the dry ingredients in a large mixing bowl (the brown rice flour, oat flour, sugar, baking soda, and cinnamon powder).
- To make the flax eggs, just blend the flax seeds and the water in a blender.
- Transfer to a jar or a bowl and let stand for at least 5 minutes to get a thick consistency.
- We peeled, chopped, and blended the carrots in a food processor, but you can also use a blender or a grater.
- Add the flax eggs, shredded carrots, vinegar and coconut milk to the bowl and mix until well combined. Then add the walnuts and the raisins and stir.
- Grease the cake pan with some oil (coconut oil is my favorite one). If you use a non-stick pan, you can omit this step.
- We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used an 8 2/3 ” or 22 cm pan in diameter.
- Pour the batter into the pan.
- Bake for about 30 minutes or until it’s fully cooked.
- Remove the cake from the oven and let it cool down completely.
- We added some vegan cashew frosting, chopped walnuts, and raisins on top.
Notes
- Blend rolled or instant oats in a blender.
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