I used to dislike carrot cake a lot—after all, it’s kind of a strange thought throwing vegetables into cake. However, as I get older, the more I appreciate it. Highly underrated, in my honest opinion!


  • 1 cup (150g) all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1/2 cup (100g) sugar
  • 1/2 cup (100g) brown sugar
  • 2 eggs
  • slightly more than 1/2 cup (~150ml) vegetable/neutral oil
  • splash of vanilla paste or essence/extract
  • 2-3 carrots, grated (150g)
  • handful of walnuts (around 1/2 cup)
  • frosting: 1/2 cup (115g) cream cheese, 1 cup (130g) powdered sugar, 2 tbsp heavy cream, splash of vanilla paste or essence/extract


  1. Preheat oven to 175 degrees Celcius.
  2. Combine dry ingredients (all-purpose flour, sugar, brown sugar, baking soda, cinnamon, salt) in one bowl.
  3. In a separate bowl, combine wet ingredients (eggs, oil, vanilla).
  4. Combine dry and wet ingredients. Mixture will feel slightly drier than typical cake batter, but the carrots will add a lot of moisture here.
  5. Fold in grated carrots and walnuts. It will seem like a lot of carrots but they will reduce when they bake into the cake.
  6. Bake for 40-45 minutes or until a skewer inserted comes out clean.
  7. Remove cake from oven and let cool completely.
  8. Beat cream cheese, powdered sugar, cream, and vanilla, then spread over cooled cake. Sprinkle with chopped walnuts.

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