Carrot Cake Recipe
Carrot Cake
Total time: 30 to 60 minutes

Preheat the oven to 200°C (400°F.)
Preparation time: 15 minutes
Baking time: 30 minutes
Cost: Economical

Difficulty: Easy
Chef's Note

To create the decoration, set aside a little of the icing and add a few drops of food coloring. Pipe out the carrot with a pastry bag: use a round tip for the carrot and a half-shell tip for the stem.

For the icing
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For 1 cake

- 200 g (7 oz.) carrots
- 3 whole eggs
- 1 packet yeast (or substitute 1 level tbsp. baking powder)
- 40 ml (3 tbsp.) vegetable oil or other neutral oil that can stand up to high heat
- Nutmeg and cinnamon to taste
- 120 g (4 oz. / 2/3 cup) brown sugar
- 200 g (7 oz. / 2 cups) flour
- 100 g (3 1/2 oz.) dates
- 100 g (3 1/2 oz.) raisins
- A pinch of salt

- 500 ml (2 cups) cream cheese
- 250 ml (1 cup) icing sugar
- 2 tsp. pure vanilla extract
  1. Wash, peel and grate the carrots finely.
  2. Dissolve the yeast in a little warm water to obtain a light, airy crumb.
  3. Place the flour, yeast, sugar and eggs in a bowl. Whisk vigorously until smooth.
  4. Add the oil, carrots and spices. Mix well.
  5. Coarsely chop the dates; blend them into the batter with the raisins.
  6. Pour the batter into a non-stick cake pan - if using an ordinary pan, butter and sugar all the surfaces.
  7. Bake in a 200° C (400° F) oven for 30 minutes. Check for doneness with a skewer or the point of a knife.
  8. Turn out of the pan onto a rack and let cool.


  1. Beat the cream cheese until soft and smooth.
  2. Mix in the icing sugar and vanilla.
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