The Classic Carrot cake holds a special place in the world of baking, bridging the gap between rustic comfort and decadent indulgence.

This timeless dessert combines the earthiness of carrots, the warmth of spices, and the richness of cream cheese frosting to create a treat that’s both nostalgic and universally loved.
Our version of the classic carrot cake takes it a step further by incorporating a few minor tweaks for added depth and flavor.

A Cake That Balances Tradition and Modern Touches
Carrot cake has a long history, believed to have originated during medieval times when sweeteners were scarce, and carrots served as a natural substitute for sugar.
Over the years, it has evolved into the dessert we know today—moist, flavourful, and often accompanied by creamy, tangy frosting.
In this version, we’ve made a few thoughtful adjustments to the traditional recipe to highlight the best of this classic cake while adding a modern twist.

First, we opted for a combination of granulated sugar and brown sugar to give the cake a more complex sweetness. The brown sugar adds a subtle molasses undertone, which complements the spices and grated carrots perfectly.
Another upgrade is the use of melted butter instead of oil. While oil is traditionally used to keep the cake moist, butter introduces a richer flavor profile that takes this cake to the next level.
The frosting is where this cake truly shines.
Instead of a dense cream cheese frosting, we’ve lightened it up by incorporating whipped heavy cream into the mix.
This adjustment results in a frosting that’s both airy and luxurious, perfect for layering and decorating. To enhance the natural sweetness of the carrots, we’ve sweetened the frosting with thyme honey, adding a hint of floral notes that elevate the overall flavor.

Why Toasted Walnuts Make a Difference
Though nuts are optional in carrot cake, we highly recommend incorporating toasted walnuts.
Toasting the nuts not only enhances their flavour but also adds a delightful crunch that contrasts beautifully with the tender crumb of the cake.
If you’re not a fan of walnuts, feel free to experiment with pecans or omit the nuts entirely for a smoother texture.
Note: I toasted the walnuts in the air fryer, at 180οC for 6 minutes. If you don’t have an air fryer you can toast then in a preheated over at same temperature, for about 20 minutes.
Tips for a Perfect Carrot Cake
Achieving the perfect carrot cake requires attention to detail, but it’s worth every step. Here are a few tips to ensure success:
- Grate the Carrots Finely: Finely grated carrots blend seamlessly into the batter, ensuring they add moisture without overpowering the texture.
- Don’t Overmix the Batter: Overmixing can develop too much gluten in the flour, resulting in a dense cake. Mix just until the dry and wet ingredients are combined.
- Use Room Temperature Ingredients: Allowing the eggs, cream cheese, and butter to come to room temperature ensures a smoother batter and frosting.
- Chill Before Slicing: While it may be tempting to dive right in, chilling the assembled cake for an hour allows the frosting to set and the flavors to meld beautifully.
Why We Love This Recipe
This classic carrot cake is more than just a dessert; it’s an experience. The warm spices, the delicate sweetness of honey, and the airy frosting create a harmonious balance that’s perfect for any occasion.
Whether you’re serving it at a family gathering or treating yourself to a well-deserved indulgence, this cake is sure to impress.
So, gather your ingredients, preheat your oven, and join us in creating this timeless classic. With each step, you’ll not only craft a delicious cake but also carry on the tradition of one of baking’s most beloved recipes.
Ingredients needed to make the Carrot Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground ginger (optional)
- Sea salt
- Granulated sugar
- Brown sugar (light or dark)
- Eggs
- Butter
- Vanilla extract
- Carrots
- Toasted walnuts
- Raisins (optional)
For the Cream Cheese Frosting:
- Cream cheese (softened)
- Heavy cream
- Thyme honey
- Vanilla extrac
- Bergamot Fruit Preserve (optional)
How to make the Carrot Cake:
- Divide the batter evenly between the two prepared pans. (If you don’t have two pans, you can still make the cake in one and then cut it in the middle. In this case, the time is increased to about 50 minutes).
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
- Beat the heavy cream until peaks form. Add the cream cheese and vanilla, beating until fully combined and fluffy.
Assemble:
- Spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides.
Decorate and Serve:
- Decorate with extra nuts, grated carrots, or a dusting of cinnamon if desired. (I used toasted walnuts and Bergamot fruit preserve which is a perfect combination).
- Refrigerate for a couple of hours before serving!
Slice and enjoy

Classic Carrot Cake with Honey Cream Cheese Frosting
The Classic Carrot cake holds a special place in the world of baking, bridging the gap between rustic comfort and decadent indulgence.
Ingredients
For the Cake:
- 250g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger (optional)
- 1/2 tsp salt
- 50g granulated sugar
- 180g brown sugar (light or dark)
- 4 large eggs (about 200g total)
- 200g melted butter
- 2 tsp vanilla extract
- 300g finely grated carrots (about 3–4 medium carrots)
- 100g toasted walnuts (optional)
For the Cream Cheese Frosting:
- 200g cream cheese (softened)
- 200g heavy cream
- 2 heaped tbsp thyme honey
- 1 tsp vanilla extract
For decoration:
- Toasted walnuts
- 1 bergamot fruit preserve
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line two 20cm (8-inch) round cake pans with
parchment paper. - In a large bowl, whisk together the flour, baking powder,
baking soda, cinnamon, nutmeg, ginger (if using), and salt. - In another bowl, whisk the eggs, granulated sugar, brown
sugar, vegetable oil, and vanilla extract until smooth. - Gradually add the dry ingredients to the wet mixture,
stirring until just combined (do not overmix). - Fold in the grated carrots, nuts, and raisins if using.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a knife inserted into
the center comes out clean. - Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.6.
- Prepare Frosting: Beat the heavy cream until peaks form. Add the cream cheese and vanilla, beating until fully combined and fluffy.
- Spread a layer of frosting on top of one cake layer. Place
the second layer on top and frost the top and sides. - Decorate with extra nuts, grated carrots, or a dusting of cinnamon if desired. (I used Bergamot fruit preserve and toasted walnuts).
Refrigerate for a couple of hours before serving!
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 579Total Fat 39gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 16gCholesterol 160mgSodium 592mgCarbohydrates 50gFiber 2gSugar 28gProtein 9g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Carrot Cakes
Here are some more Carrot cakes
Vegan Carrot and Banana Cake with Coconut Frosting
A very moist, delicious and healthy Vegan Carrot Cake with Banana, Spices and topped with Coconut frosting and Bergamot fruit preserve.
Vegan Carrot Cake with Chocolate
This vegan carrot cake is so easy to make, it is moist and tastes fantastic You can eat it as it is or add a glaze on top!
Vegan Chocolate Carrot Cake with Chocolate Tahini Glaze
This vegan Chocolate Carrot cake is moist and delicious with a chocolate - tahini glaze on top, which makes it not only healthy but also irresistible.
Kopiaste and Kali Orexi,
