Carrot cake

Indulge in the delightful flavors of our Carrot Cake, featuring a harmonious blend of spiced carrots, creamy vanilla, and zesty lemon. This easy-to-follow recipe calls for everyday ingredients like self-raising flour, cinnamon, and a touch of ginger, topped with a luscious cream cheese frosting and a sprinkle of crunchy pistachio nuts. Perfect for any occasion, it's a treat your friends and family will adore!

  • 21 Mar 2025
  • Cook time 60 min
  • Prep time 20 min
  • 10 Servings
  • 11 Ingredients

Carrot cake

Carrot cake is a deliciously moist and flavorful dessert that perfectly combines the natural sweetness of carrots with the warm spices of cinnamon and ginger. It is topped with a creamy, tangy cream cheese frosting and garnished with zesty lemon and crunchy pistachio nuts. This cake is not only a treat for the taste buds but also visually appealing, making it a great choice for celebrations and gatherings.

Ingredients:

3 eggs
150g
1/2 cup sugar
100g
4 cups carrots
480g
2 cups self-raising flour
300g
1 tsp cinnamon
3g
1 tsp ginger
5g
1/3 cup cream cheese
72g
1/2 cup powdered sugar
80g
2 tsp vanilla extract
8g
2 tbsp lemon zest
30g
2 tbsp pistachio nuts
30g

Instructions:

1. Prepare Carrots:
- Wash and peel the carrots.
- Grate the carrots finely and set aside.
2. Make the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
- Gradually add the grated carrots to the egg mixture, folding them in gently until evenly distributed.
- Sift the self-raising flour, ground cinnamon, and ground ginger together in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix.
3. Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
4. Prepare the Frosting:
- While the cake is cooling, prepare the cream cheese frosting.
- In a medium mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the lemon zest to add a zing of flavor.
5. Frost the Cake:
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Sprinkle the chopped pistachio nuts over the frosting for added texture and flavor.
6. Serve:
- Slice the cake and serve. Enjoy your delicious Carrot Cake!

Tips:

- Grate the carrots finely to ensure they blend well with the cake batter.

- Measure the self-raising flour accurately to avoid a dense cake.

- Let the cake cool completely before applying the cream cheese frosting to prevent it from melting.

- For an extra burst of flavor, toast the pistachio nuts lightly before sprinkling them on top of the cake.

- If you want a nuttier flavor, consider adding a handful of chopped walnuts or pecans into the batter.

Enjoy your freshly baked carrot cake, a dessert that delights with its rich flavors and moist texture. The combination of spicy undertones, creamy frosting, and nutty crunch will surely make it a favorite among your friends and family. Pair it with a warm beverage for the perfect ending to any meal.

Nutrition Facts
Serving Size130 grams
Energy
Calories 260kcal13%
Protein
Protein 7g5%
Carbohydrates
Carbohydrates 45g13%
Fiber 2.78g7%
Sugar 20g21%
Fat
Fat 4.71g6%
Saturated 1.42g5%
Cholesterol 63mg-
Vitamins
Vitamin A 440ug49%
Choline 60mg11%
Vitamin B1 0.16mg13%
Vitamin B2 0.12mg9%
Vitamin B3 1.05mg7%
Vitamin B6 0.12mg7%
Vitamin B9 30ug7%
Vitamin B12 0.22ug9%
Vitamin C 2.94mg3%
Vitamin E 0.57mg4%
Vitamin K 7ug6%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.13mg15%
Iron, Fe 1.02mg9%
Magnesium, Mg 24mg6%
Phosphorus, P 110mg9%
Potassium, K 280mg8%
Selenium, Se 12ug21%
Sodium, Na 80mg5%
Zinc, Zn 0.79mg7%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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