This caramel twist on the Ottolenghi carrot cake recipe is a beautifully moist cake filled with healthy carrots, warm spices and layered with a delicious cream cheese frosting. Adding caramel with caramelized pecans to the chef's recipe takes the cake to a new level. Try it today!
If you have been looking for the best carrot cake recipe, here is the answer.
It is a carrot cake with a twist on Ottoleghi's classic: fruit-free, not overspiced, and incredibly moist cake.
The experiment resulted in an absolutely delicious caramel carrot cake. The cream cheese frosting and added salted caramel gave it the perfect balance of sweet and salty flavors. Pecans brought up another layer on top as well.
But if you want to try something new and interesting but still hold on tightly with your taste for comfort's cake - this Italian carrot cake is perfect.
It is warm-spices-free and represents all the carrot cakes' simplicity and Italian authenticity.
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Why you should try this recipe
This carrot cake is so simple to make; you will want it for your birthday, as an afternoon snack, or anytime.
It is super moist due to sunflower oil and grated carrots - ingredients that provide prime moisture for the cake.
The cake has a make-ahead option, and its maximum flavors get released the next day. Doesn't it sound wonderful?
This cake will impress you no matter how advanced or beginner bakers you are. It is incredibly easy and doesn't require any special skills.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Also, read How To Make A Cake Moist.
Flour: the recipe calls for all-purpose flour.
Baking powder and baking soda are leavening agents.
Spices: use a mix of ground cinnamon and ground cloves to make the recipe.
Eggs: the recipe calls for large eggs. To separate egg whites from the yolks, use chilled eggs and an egg separator. Then bring the eggs to room temperature before starting.
Sunflower oil: use sunflower oil, but you can replace it with flavorless grapeseed oil if desired.
Sugar: the recipe calls for granulated sugar or caster sugar.
Pecans: use raw pecans or candied pecans. You can also replace them with walnuts.
Coconut: use shredded coconut to make the recipe or replace it with the same amount of raisins.
Carrots: grate carrots finely, using the small shred of a grater or the shredding attachment on a food processor.
Try to avoid store-bought shredded carrots since they are thick and dry.
Keep grated/shredded carrots in the fridge until you are ready to use them. Make this step yourself a day ahead of time.
Salt: it enhances the flavors of the cake.
Icing sugar: you can make it at home with a coffee grinder or use store-bought powdered sugar.
Cream cheese: make sure to use cream cheese (not cream cheese spread) at room temperature.
Heavy cream: it is recommended to have at least 36% fat content.
Butter: use unsalted butter at room temperature. Take it out of the fridge 1 to 2 hours before you start.
Honey: use your favorite honey, but avoid buckwheat honey due to its strong flavor. Use acacia honey as the most neutral one if desired.
How to make Ottolenghi's carrot cake
Preheat oven to 340 degrees F/170 degrees C.
To make the cake batter, sift dry ingredients: flour, baking powder, baking soda, and spices.
Whisk the whole egg with one egg yolk in a separate small bowl.
Place sunflower oil and granulated sugar in the bowl of a stand mixer and mix for one minute, using medium speed (photo 1).
Then decrease speed and add beaten eggs. Add chopped pecans, desiccated coconut, grated carrots, sifted flour/spices mixture, and mix just to combine (photo 2).
Beat egg whites with salt until firm (photo 3).
Carefully add the whites to the main preparation in three times and mix them with a rubber spatula (photo 4).
Grease and layer the bottom and sides of an 8 inch/20 cm round cake pan with parchment paper.
Pour the cake batter into the pan (photo 5) and bake for about 1 hour.
Check the cake's doneness with a toothpick or tester-skewer: the cake is ready if it comes out dry. Take the cake out of the oven and let it cool (photo 6).
To caramelize pecans, place pecans and powdered (icing) sugar in a non-stick frying pan (photo 7).
Heat the pan over medium heat and mix with a wooden spatula until nuts are covered with caramel.
Transfer pecans on parchment paper and let cool (photo 8). Chop nuts into medium-sized pieces.
To make the salted caramel, heat granulated sugar in a heavy-bottomed saucepan over medium heat, shaking the pan over the stove.
Sugar will start forming clumps that will eventually melt into a golden-colored caramel.
Remove the pan from heat, add the butter cut into small cubes, and stir.
Add warm heavy cream (be careful of the splash) and bring it to cook for about one minute. Remove from heat and mix one pinch of salt (photo 9).
To make the cream cheese frosting, place cream cheese at room temperature in a bowl and beat with an electric mixer.
Whisk softened butter, icing sugar, and honey in a separate bowl. Add this mixture to cream cheese and whisk again (photo 10).
To assemble the cake, remove the cooled cake from the pan and cut it horizontally with a serrated knife or a cake leveler.
Mix the caramel with two-thirds of the chopped caramelized pecans.
Cover the first cake layer with half of the cream cheese frosting and caramel/pecan mixture (photo 11).
Place the second cake layer, cover the remaining cream cheese frosting, folding waves on top.
Sprinkle with the remaining chopped caramelized pecans (photo 12).
Recipe variations
The single layer of this easy treat featuring the cream cheese frosting and topped with extra strips of candied carrots is a simplified version of this carrot cake.
Cream cheese frosting is a classic, but try the whipped cream if you look for a different type of frosting.
Whisk whipping cream with one tablespoon of icing sugar until firm and spread on the carrot cake.
If the cream isn't your thing, there is another non-cream alternative: choose vanilla buttercream instead.
If you want to go with a lighter taste, make your own lemon glaze. Just mix 1 cup plus 3 tablespoons or 150 g icing sugar and 2-3 tablespoons of water. The acidity from the fruit will perfectly complement this cake.
But dusting your carrot cake with a veil of powdered sugar and arranging candied carrots on top is probably the simplest decoration your cake needs.
Storing and freezing
Store the carrot cake unfrosted in an airtight container at room temperature for 1-2 days. You can enjoy it longer, up to 7 if stored refrigerated.
The frosted cake is best if refrigerated for about a week.
Can you freeze carrot cake? Yes, absolutely! Cover the unfrosted cake with double plastic wrap and place it in a freezing bag or an airtight container. Freeze the cake for up to 2-3 months.
To thaw, leave the cake in the refrigerator overnight. Then, decorate your cake in the way you desire.
Expert tips
- Use store-bought caramel and candied pecans if they're not available on your own time.
- Make sure the cream cheese (not cream cheese spread) is at room temperature.
- Cover top of the cake with foil if it starts getting dark during baking.
- Bake the cake one day in advance, wrap it in plastic film and refrigerate. The next day, assemble the cake and let it chill for 2 to 3 hours before serving.
Frequently asked questions
Carrot cake is a moist cake filled with grated carrots. Food historians discovered that its first recipe was published in 1827. The cake came to the States during the 1960' and became one of the most famous American classic desserts.
The exact inventor of the modern American carrot cake remains mysterious, but a carrot pudding cooked in Medieval palace was the beginning of carrot cake history. There are several different stories about how this pudding became a cream cheese-filled American favorite.
Carrots are rich in vitamins, minerals, and fiber. Due to antioxidants, they reduce free radicals, lower cancer risk, and play a significant role in blood sugar regulation. In addition, thanks to vitamin C, carrots help boost the immune system during the flu season.
National Carrot Cake Day is celebrated annually on February 3rd in the United States.
Carrot lovers worldwide celebrate International Carrot Day annually on April 4th.
Love carrot desserts? Try these next!
Craving more sweets? Follow me on Facebook, Instagram, Pinterest, and Yummly, and subscribe via email to receive all of the new recipes. Also, have a look at my favorite baking tools I use daily.
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Recipe card
Ottolenghi Carrot Cake
This caramel twist on the Ottolenghi carrot cake recipe is a beautifully moist cake filled with healthy carrots, warm spices and layered with a delicious cream cheese frosting. Adding caramel with caramelized pecans to the chef's recipe takes the cake to a new level.
- Total Time: 2 hours
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: British
Ingredients
For the cake batter:
- 1 cup + 4 ½ tablespoons (160 g) flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 large egg
- 1 egg yolk
- ⅔ cup +3 ½ tablespoons ( 200 g) sunflower oil
- 1 cup + 3 tablespoons (270 g) granulated sugar
- 1.7 oz (50 g) raw pecans
- 1.7 oz (50 g) shredded coconut
- 4.7 oz (135 g) carrots
- 2 egg whites
- 1 pinch of salt
For the caramelized pecans:
- 3.7 oz (105 g) raw pecans
- ½ cup (62 g) powdered (icing) sugar
For the salted caramel:
- ⅓ cup + 1 tablespoon (90 g) granulated sugar
- ⅓ cup + 1 tablespoon (90 g) heavy cream
- 1 oz (30 g) butter
- 1 pinch of salt
For the cream cheese frosting:
- 12.3 oz (350 g) cream cheese
- 5 oz (140 g) unsalted butter
- ½ cup + 1 tablespoon (70 g) powdered (icing) sugar
- 2 ½ tablespoons (50 g) honey
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 340 degrees F/170 degrees C. To make the cake batter, sift dry ingredients: flour, baking powder, baking soda, and spices. In a separate small bowl, whisk whole egg with one egg yolk. Place sunflower oil and granulated sugar in the bowl of a stand mixer and mix for one minute, using medium speed. Then decrease speed and add beaten eggs. Add chopped pecans, desiccated coconut, grated carrots, sifted flour/spices mixture, and mix just to combine. In a separate bowl, beat egg whites with salt until firm. Carefully add the whites to the main preparation in three times and mix them with a rubber spatula.
- Grease and layer the bottom and sides of an 8 inch/20 cm round cake pan with parchment paper. Pour the cake batter into the pan and bake for about 1 hour. Check the cake's doneness with a tester-skewer: the cake is ready if it comes out dry. Take the cake out of the oven and let it cool.
- To caramelize pecans, place pecans and powdered (icing) sugar in a non-stick frying pan. Heat the pan over medium heat and mix with a wooden spatula until nuts are covered with caramel. Transfer pecans on parchment paper and let cool. Chop nuts into medium-sized pieces.
- To make the salted caramel, heat granulated sugar in a heavy-bottomed saucepan over medium heat, shaking the pan over the stove. Sugar will start forming clumps that will eventually melt into a golden-colored caramel. Remove the pan from heat, add the butter cut into small cubes, and stir. Add warm heavy cream (be careful of the splash) and bring it to cook for about one minute. Remove from heat and mix one pinch of salt.
- To make the cream cheese frosting, place cream cheese at room temperature in a bowl beat with an electric mixer. In a separate bowl, whisk softened butter, powdered (icing) sugar, and honey. Add the mixture to cream cheese and whish again.
- To assemble the cake, remove the cooled cake from the pan and cut it horizontally with a serrated knife or a cake leveler. Mix the caramel with two-thirds of the chopped caramelized pecans. Cover the first cake layer with half of the cream cheese frosting and caramel/pecan mixture. Place the second cake layer, cover with the remaining cream cheese frosting, folding waves on top. Sprinkle with the remaining chopped caramelized pecans.
Notes
- Use store-bought caramel and candied pecans if they're not available on your own time.
- Make sure the cream cheese (not cream cheese spread) is at room temperature.
- Cover the top of the cake with foil if it starts getting dark during baking.
- Bake the cake one day in advance, wrap it in plastic film and refrigerate. The next day, assemble the cake and let it chill for 2 to 3 hours before serving.
- Store the cake in an airtight container refrigerated for up to 7 days.
Nutrition
- Serving Size: 1 slice
- Calories: 715
- Sugar: 45.5 g
- Sodium: 257 mg
- Fat: 52.3 g
- Saturated Fat: 20.7 g
- Carbohydrates: 59.7 g
- Fiber: 2.8 g
- Protein: 7 g
- Cholesterol: 106 mg
Keywords: Ottolenghi carrot cake, caramel carrot cake, carrot cake with pecans, moist carrot cake
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://ottolenghi.co.uk/. It was originally published on November 10, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Kim says
This is seriously the best carrot cake I've tasted. It's super moist, perfectly spiced and quite easy to make. This is now my go-to recipe for when I'm craving carrot cake. Thank you so much for the inspiration.
★★★★★
Irina says
I am so happy to hear that you liked the cake. Thank you!
Elena says
I'm interested in ur recipes.
Irina says
I am happy to hear that, Elena. Please, follow me on FB, IG or Pinterest, or subscribe to recipe newsletters.
Alexandra Coleman says
What kind of flour is used? Plain flour?
Irina says
Yes, it is all-purpose flour.
Beth says
This recipe would be a huge hit around my home but I do like your idea of changing it up with a lemon glaze - Delish!
★★★★★
Irina | Baking Like a Chef says
I believe that a tangy lemon glaze would perfectly fit the Carrot cake. Thank you for your comment.
Natalie says
I love a good carrot cake! Looks so delicious and soft!
★★★★★
penelopi says
I love carrot cakes! I will try to Veganize it and bake it ?
★★★★★
Laura | Wandercooks says
OOoh yes, who knew the humble carrot was such a powerhouse ingredient! Just the justification I needed to eat this frequently haha. 😀
★★★★★
Irina | Baking Like a Chef says
I know, I know.. There are so many Carrot cake recipes! I hope you enjoy this version of Carrot cake!
Farah says
This looks so moist and decadent. I absolutely love carrot cake! Will have to give it a try thanks for the recipe!
★★★★★
Irina | Baking Like a Chef says
I might fall in love with this Carrot cake!:) Enjoy!
Michelle Miller says
This Carrot cake looks absolutely fantastic!!! So moist!!!
★★★★★
Irina | Baking Like a Chef says
It is so moist. You are right! Thank you, Michelle!
Anita says
This is definitely one of the best carrot cake recipe I've tried. The cake is moist and paired perfectly with the cream cheese frosting. Definitely a keeper. 🙂
★★★★★
Irina says
Thank you so much, Anita! Happy baking and enjoy!:)
Suzy says
I love finding out the history of where classic foods come from! This looks so good!
★★★★★
Irina says
I hear you, Sizy!:) Thank you for your comment.
Farah says
I loved Ottolenghi during my London trip, and now I have to try this recipe! Thank you for this!
★★★★★
Irina says
Here we go, Farah! Please, enjoy the recipe!
Michelle Miller says
Quite easy indeed! Not too overwhelming to make and it looks super moist which is important!
★★★★★
Irina says
Yes, Michelle, this Carrot Cake is easy, moist and delicious! Thank you for your comment.
Jo Allison says
Love how beautifully moist and simply delicious this carrot cake is. I will be making it again and again.
★★★★★
Irina says
Thank you! I am happy to hear that you love this cake!
Aimee Mars says
Carrot cake is so delicious and I think it works year-round. I also love the little history lesson you included. This recipe looks great!
★★★★★
Irina says
Digging into a cake history gives some ideas and inspirations. I find it interesting and useful. Thanks!
Georgie says
This looks amazing! I love carrot cake and that frosting is to die for! Can't wait to make this!
★★★★★
Irina says
Please, let me know how it went, Georgie!
Irina says
You will love this caramel version of the carrot cake. Enjoy the recipe, Georgie!
Julie says
This looks decadently delicious. We love carrot cake in my house. Will have to make it this week.
Irina says
Thanks and happy baking, Julie!
Irina says
Please, let me know how it went, Julie. Just enjoy the cake!
Jordin says
Wow, I need to try out this recipe ASAP! I love carrot cake, and the addition of caramel sounds amazing!
★★★★★
Irina says
Please, enjoy the cake, Jordin. Happy baking!
Irina says
Yes, the caramel brings a new taste and flavor to the carrot cake. Happy baking, Jordin.
Dannii says
You can't beat pecans in carrot cake. I am definitely going to try this caramel version!
★★★★★
Irina says
You will love this carrot cake, Dannii. Please, enjoy the recipe!
Irina says
You will love it, Dannii. It might become your new favorite:)
Farah Maizar says
This looks like an absolute dream! How could I not think of pairing caramel with carrot cake? A true match in heaven. Thanks for the wonderful recipe!
★★★★★
Irina says
You are very welcome, Farah! Yes, the caramel brings an unbeatable taste to the cake.
Irina says
You are welcome, Farah. Please, stay tuned for more recipes to come.
Anita says
This is an amazing carrot cake. I always tell myself that a carrot cake is healthy, so it's okay to eat more. I am sure your version with the caramelized pecans and salted caramel is still just as healthy! 😀
★★★★★
Irina says
Thank you, Anita. Surely, this caramel version is higher in calories, but the cake is divine!
Roxana Begum says
That cake looks so moist. One of the best carrot cake pics. Want to have a bite.
★★★★★
Irina says
Thank you so much, Roxana.
Noelle says
This was really simple to make, I loved all the flavors with the frosting added!!
★★★★★
Irina says
Yes, Noelle, this frosting is to die for. It will work for carrot cupcakes: it is just a tip.
Shannon says
I love carrot cake so much and adding caramel was a great idea! Saving this one for later.
★★★★★
Irina says
You will love this caramel version of the carrot cake, Shannon. Please, enjoy the recipe!
Kelly Anthony says
Caramelized pecans take this super moist carrot cake to the next level. I'm excited to make this for my family this Easter!
★★★★★
Irina says
Yes, I agree with you, Kelly. This carrot cake is a great Easter dessert. Thanks for your comment.
Vicky says
Can you make this as cup cakes? If so how would you adjust the cooking time?
Irina says
I assume that it is possible to try to make carrot cupcakes out of the same cake batter, but I have never tried to make them. So, unfortunately, I cannot recommend baking time.
Heather Flowers says
Can I double the recipe and bake in a 9x13 cake pan?
Irina says
Hello Heather, please, use this cake pan converter to adjust your cake pan and ingredients. Please, let me know if it works.
Jeanette de Vela says
Love your recipe. I hope you can make a video. Thanks.
Irina says
Thank you for visiting the recipe, Jeanette. I hope to do this one day. 🙂