Moist Carrot Cake
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Indulge in the irresistible charm of our carrot cake, a delightful fusion of moist cake infused with the natural sweetness of freshly grated carrots, the satisfying crunch of nuts, and the burst of tartness from plump cranberries.
Baked to perfection, this classic treat is crowned with a luscious cream cheese sauce, adding a velvety richness that elevates every bite.
With a perfect balance of textures and flavors, this carrot cake is not just a dessert; it's a celebration of wholesome goodness. Get ready to savor the warmth and comfort in each slice!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 40 mins / Servings: 8 people
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Carrot Cake
4 - Eggs
½ cup (100g) - Sugar
½ cup (70g) - Light brown sugar
10.5 oz (300g) - Melted butter
1 tsp (6g) - Baking soda
2 tsp (8g) - Baking powder
1 tsp (5g) - Himalayan salt
2 tsp (4g) - Cinnamon
½ tsp (2g) - Clove
2 cups (250g) - Flour
6 cups (350g) - Grated carrots
½ cup (50g) - Chopped pecans
¼ cup (50g) - Dried cranberries
½ cup (70g) - Raisins
Cinnamon Cream
4 oz (115g) - Cream cheese
1 tsp (2g) - Cinnamon
¼ tsp (1g) - Clove
1 tsp (4g) - Vanilla extract
½ cup (50g) - Powdered sugar
2 cups (480g) - Heavy cream
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, and mixing bowls.
Carrot Cake
1 - Preheat your oven to 350°F (175°C).
2 - Grate the carrots with a box grater.
3 - In a mixing bowl, gently mix the flour, salt, clove, cinnamon, baking powder, and baking soda using a whisk.
4 - In another mixing bowl, crack the eggs and add both the sugar and the light brown sugar. Mix until a golden color appears.
5 - Pour the liquid mixture (from step 4) into the dry one (from step 3). Stir a little with a spoon to start combining the ingredients, then pour the melted butter into the mix. Mix more thoroughly until a homogeneous texture is reached. You may also use a hand mixer.
6 - Add the carrots to the mix and mix. Add the cranberries, raisins, and chopped pecans and mix some more until the mixture is homogeneous.
7 - Coat the inside of a cake pan with melted butter using a pastry brush (boar/silicone) and fill the pan with the mixture from step 6. Flatten the mixture with a spatula to give it some density.
Tip: For a beautiful-looking cake, we recommend the Heritage Bundt® Pan from Nordic Ware. We love their high-quality cake pans in general!
8 - Bake at 350°F (175°C) for 40 minutes.
Cinnamon Sauce
1 - Put the cream cheese in a mixing bowl and microwave it for 30 seconds.
2 - Once softened, add the cinnamon, clove, and vanilla extract. Whisk until well combined. Incorporate the powdered sugar and mix thoroughly until a uniform beige texture appears. Pour the heavy cream and mix until the texture becomes more liquid and a homogeneous off-white.
3 - Pour the cinnamon sauce over the carrot cake.
4 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.