Ottolenghi Carrot Cake

Published: Mar 29, 2020 · Modified: Jul 20, 2023 by Irina · This post may contain affiliate links, read the disclaimer for details · 61 Comments

Jump to Recipe

Here is the best carrot layer cake, with a twist on the recipe for the Yotam Ottolenghi carrot cake. It is beautifully moist, filled with healthy carrots, walnuts, warm spices, and a delicious cream cheese frosting.

Sliced Ottolenghi carrot cake on a serving plate

If you have been looking for the best carrot cake recipe, here is the answer. This carrot cake is dried fruit-free, not overspiced, and incredibly moist.

Jump to:

What is carrot cake?
Ottolenghi carrot cake recipe
Ingredients
How to make carrot cake
Expert Tips
Recipe variations
Storing and freezing
Recipe FAQ
Love carrot desserts? Try these next!
Need to adjust your baking pan size?
Recipe card
Comments

But if you want to try something new and interesting but still hold on tightly to your taste for comfort cake - this Italian carrot cake is another option.

It is warm-spice-free and represents all the carrot cakes' simplicity and Italian authenticity.

What is carrot cake?

Carrot cake is a moist cake filled with grated carrots, and warm spices and topped with cream cheese frosting. Its first recipe was probably published in 1827.

The cake came to the States during the 1960s' and became one of the most famous American classic desserts.

National Carrot Cake Day is celebrated annually on February 3 in the United States. Carrot lovers worldwide celebrate International Carrot Day annually on April 4th.

Ottolenghi carrot cake recipe

This walnut and 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. Read more about how to make cakes moist.

The cake has a make-ahead option, and its maximum flavors get released the next day.

This carrot cake with a twist will impress you no matter how advanced or beginner baker you are. It is incredibly easy and doesn't require any special skills.

A single slice of carrot cake on a dessert plate with a fork

Ingredients

Here is a quick overview of what ingredients you will need. Find the recipe card below for exact amounts and detailed instructions. I recommend making the recipe as written for the best results.

Flour: The recipe calls for all-purpose flour.

Leavening agents: baking powder and baking soda help raise the cake.

Spices: Use a mix of ground cinnamon and ground cloves to spice up the cake.

Eggs: Use chilled eggs and an egg separator to separate the yolks from the whites. Ensure to bring the eggs to room temperature afterward, as per the recipe.

Sunflower oil brings moisture to the cake. Replace it with flavorless grapeseed oil if desired.

Sugar: The recipe calls for granulated or caster sugar.

Nuts: Use raw walnuts or pecans interchangeably.

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 fine shredding attachment on a food processor. Try to avoid store-bought shredded carrots since they are thick and dry.

Keep grated carrots in the fridge until you are ready to use them. Make this step yourself a day ahead of time.

Salt enhances the flavors of the cake.

Icing sugar: Make it yourself 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 or heavy whipping cream must have at least 30% fat content.

Butter: Use unsalted butter at room temperature. Take it out of the fridge 1 hour before you start.

Honey: Use any honey you prefer, excluding buckwheat honey, for its intense flavor. Opt for acacia honey, known for its neutrality. Read on how to liquify honey.

Sliced layered carrot cake with cream cheese frosting on a plate

How to make carrot cake

Step 1. Preheat oven to 340°F (170°C). Grease and layer the bottom and sides of an 8-inch (20 cm) round cake pan with parchment paper.

Step 2. To make a cake batter, sift dry ingredients: flour, baking powder, baking soda, and spices in a large bowl and set aside.

Step 3. 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 or a mixing bowl using an electric mixer. Beat for one minute at medium speed (photo 1).

Step 4. Decrease the speed and add beaten eggs. Add chopped walnuts, desiccated coconut, grated carrots, sifted dry ingredients, and mix just to combine (photo 2).

Photo 1: Oil and sugar mixture in a bowl Photo 2: Halfway ready batter in a bowl — PHOTO 1 PHOTO 2

Step 5. Using an electric mixer, beat egg whites with salt until firm (photo 3). Carefully add the whites to the main preparation in three additions and mix them with a rubber spatula (photo 4).

Photo 3: Beaten egg whites in a bowl Photo 4: Ready cake batter in a bowl — PHOTO 3 PHOTO 4

Step 6. Pour the cake batter into the prepared pan (photo 5) and bake for about 1 hour.

Step 7. Check the cake's doneness with a toothpick or a cake tester: the cake is ready if it comes out dry. Take the cake out of the oven and let it cool (photo 6).

Photo 5: Cake batter in a cake pan Photo 6: Baked carrot cake in the pan — PHOTO 5 PHOTO 6

Step 8. To make a cream cheese frosting, place room-temperature cream cheese in a bowl and beat with an electric mixer.

Step 9. Whisk softened butter, icing (powdered) sugar, and honey in a separate bowl. Add this mixture to the cream cheese and whisk again (photo 7).

Step 10. To assemble the cake, remove the cooled cake from the pan and cut it horizontally with a serrated knife or a cake leveler.

Step 11. Place the first cake layer on a cake board or a serving plate. Spread half of the cream cheese frosting.

Step 12. Place the second cake layer, and cover the remaining frosting, making waves on top. Sprinkle with chopped walnuts (photo 18).

Photo 7: Cream cheese frosting in a bowl Photo 8: Cake topped with frosting and nuts — PHOTO 7 PHOTO 8

Expert Tips

Use this simple cake pan calculator to recalculate the ingredients for a different pan size.
Cover the top of the cake with foil if it starts getting dark during baking.
Make sure the cream cheese (not cream cheese spread) is at room temperature.
Make-ahead option: 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.

Recipe variations

A single layer of the carrot cake featuring a classic cream cheese frosting is a traditional carrot cake. But how to make a carrot cake without cream cheese?

Try sugar-free whipped cream or crème Chantilly as a cream cheese frosting alternative.

Choose vanilla buttercream if whipped cream isn't your thing.

Experiment with creating a carrot cake with chocolate frosting.

Make your lemon glaze for a lighter taste. Mix 1 cup plus three tablespoons (150 g) icing sugar and 2-3 tablespoons of water.

Finally, dust your carrot cake with a veil of powdered sugar, and arrange candied carrots on top.

Storing and freezing

Store unfrosted carrot cake in an airtight container at room temperature for 1-2 days. Enjoy it longer, up to 7, if refrigerated. Store frosted cake under a glass dome in the fridge for about a week.

Can you freeze carrot cake? It isn't recommended to freeze frosted cake, but you can freeze unfrosted one for up to 2-3 months.

Cover the cake with double plastic wrap and place it in a freezing bag or an airtight container. To thaw, leave the cake in the refrigerator overnight.

Recipe FAQ

Who invented carrot cake?

The exact inventor of the modern American carrot cake remains mysterious, but a carrot pudding cooked in a Medieval palace began carrot cake history. There are several stories about how this pudding became a cream cheese-filled American favorite.

What is carrot good for?

Carrots are rich in vitamins, minerals, and fiber. Antioxidants 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.

What does carrot cake taste like?

Carrot cake tastes like a spice nut cake, a blend of flavors topped with cream cheese frosting. It gets its flavors mainly from carrots and warming spices like cinnamon, cloves, ginger, and nutmeg.

How long does carrot cake last?

Carrot cake with cream cheese frosting lasts for a week in the refrigerator.

Love carrot desserts? Try these next!

Craving more sweets? Follow me on Facebook, Instagram, and Pinterest, and subscribe to receive new recipes. Also, have a look at my favorite baking tools I use daily.

Need to adjust your baking pan size?

No worries! This simple cake pan converter is here to help. Easily adjust any pan size to fit your needs with just a click.

Get the Right Pan Size Now!

Recipe card

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. This recipe has been updated and may differ from what was initially published.

« French Chocolate Crepes Recipe

The Best Savoy Cake Recipe »

Comments