English Carrot Cake or Carrot Cake

Name: English Carrot Cake or Carrot Cake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 10
Ingredients: Carrots 2 ¾ cups; Eggs 6; Type 00 flour 2 ½ cups; Sunflower seed oil 1.6 cups; Whole cane sugar 1 ¾ cup; Baking powder 3 ½ tsp; Baking soda 2 tsp; Cinnamon powder 1 tbsp; Egg whites (approximately 2) 5.3 tbsp; Powdered sugar 1 ¾ cup; Marzipan 2.5 oz; Food coloring orange (or red and yellow) as needed; Food coloring green as needed

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727

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 727
Carbohydrates g 86.1
of which sugars g 63.2
Protein g 8.9
Fats g 38.5
of which saturated fat g 5.19
Fiber g 2.1
Cholesterol mg 124
Sodium mg 257

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 5 min
Serving: 10
Cost: Low

PRESENTATION

Golden color and a moist, fluffy texture really set carrot cake apart at family gatherings or during weekend celebrations. Warm, cozy spices blend with a tall, soft crumb to create a dessert that always draws attention—one look at those layers topped with smooth cream cheese frosting makes it hard for anyone to resist. Families looking for something a little special find that the gentle sweetness of carrot cake pairs perfectly with that classic tangy topping, and those little orange flecks give every slice a nice homemade look. Whether decorated simply or with a sprinkle of chopped nuts, this cake just feels right at birthdays, school parties, or holiday dinners with relatives. Reliable for any season, carrot cake carries that old-fashioned feeling most home cooks recognize, offering a dessert that’s both inviting and DELICIOUS for all ages.

Busy families lean on this carrot cake for its crowd-pleasing flavor and simple assurance that everyone gets a slice they love—it’s really that dependable. Holiday brunch, casual potlucks, cozy Sunday desserts...practically any occasion works for this cake. The classic combination of sweet carrot and plenty of spices delivers a rich flavor every time, and it’s easy to make this cake your own—try raisins, coconut, or even a great pineapple twist. Kids usually go for the thick layer of cream cheese frosting, while adults often reach for it because the balance of tangy and sweet just feels right. You can serve it chilled or at room temperature, either way this carrot cake recipe turns out moist, tender, and pretty inviting on the plate. Always the first to disappear at get-togethers, it’s a good reminder that some classic cakes stick around for very practical reasons—unbeatable taste, reliable results, easy serving options, and a tradition everyone still eagerly enjoys together. Perfect choice for making people happy without any fuss.

INGREDIENTS

727

Calories per serving

for a 28 cm diameter mold: Carrots 2 ¾ cups (350 g); Eggs 6; Type 00 flour 2 ½ cups (300 g); Sunflower seed oil 1.6 cups (350 g); Whole cane sugar 1 ¾ cup (350 g); Baking powder 3 ½ tsp (16 g); Baking soda 2 tsp (10 g); Cinnamon powder 1 tbsp (8 g)

for the frosting: Egg whites 5.3 tbsp (75 g) - (approximately 2); Powdered sugar 1 ¾ cup (230 g)

for decoration: Marzipan 2.5 oz (70 g); Food coloring - orange (or red and yellow) as needed; Food coloring - green as needed

Preparation

How to prepare English Carrot Cake or Carrot Cake

To make the English carrot cake, start by preparing the carrots: peel them 1 and finely grate them 2, you will need to obtain 330 g. Then pour the brown sugar into the bowl of a stand mixer with beaters 3,

add the eggs as well 4 and run the machine for at least 10 minutes, until you have a frothy mixture 5. With the beaters still running, add the oil slowly 6.

Then stop the mixer, add the sifted flour directly into the bowl 7 and gently mix with a hand whisk 8, without deflating the mixture. Then add the baking soda 9,

the baking powder 10, the cinnamon powder 11 and gently mix to combine the dry ingredients. Also add the carrots and fold them into the batter 12.

Transfer the batter into a 28 cm cake pan, previously lined with parchment paper (13-14) and bake in a preheated static oven at 350°F for 50 minutes. Then cover the cake with aluminum foil and bake for another 15 minutes, so the cake's surface won't darken excessively (if using a fan-forced oven, bake at 320°F for 45 minutes). After the baking time, remove your carrot cake from the oven 15 and let it cool.

Only when the cake has completely cooled, proceed to make the frosting. Start whipping the egg whites 16 (with the leftover yolks you could prepare a delicious Pastry cream) and gradually add the powdered sugar 17, until you get a smooth and lump-free frosting 18.

Remove the carrot cake from its pan and place it on a serving dish. Then, using a spoon, spread the frosting on the cake 19 and use a spatula 20 to cover the entire surface smoothly 21.

While the frosting dries, make the sugarpaste carrots. Divide the marzipan into 2 parts 22, one of 50 g and one of 20 g. Take the larger part and color it by adding a drop of yellow and a drop of red color 23. By kneading with your hands (use gloves to prevent staining) you will get a lively orange color 24.

Take the smaller part of marzipan and color it by adding 1 drop of green food coloring 25 and kneading it with your hands 26 until you get a uniform color. At this point, form the carrots using 5 grams of orange marzipan for each piece. Use your fingers to shape each marzipan piece into a tapered shape similar to carrots 27.

Then divide the green part into pieces of about 2 grams and by modeling with your fingers, you should obtain the carrot tops. Then join the two parts 28, carrot and top, and using a small knife, divide the green part into 3 small strands 29. Once you've finished all the little carrots, use them to decorate your carrot cake 30!

Tip

With this same recipe (but halving the amount of batter), you can make about 10-12 cupcakes; get some paper muffin cups and, once baked (it will take 10-15 minutes in a 350°F oven), cover the cupcakes with the frosting or the fresh cheese cream mentioned above. Get creative with decorations using sugar flowers, silver balls, or creating different subjects with marzipan yourself.

Curiosity

The English fill and cover the cake with fresh cheese (like Philadelphia or mascarpone) mixed with butter and sweetened with powdered sugar. If you are using an electric mixer to mix the mascarpone with the other ingredients, set it to the minimum speed and do not use it for too long, because the cream might separate into granules and be irreparably ruined; alternatively, use a wooden spoon.

For the translation of some texts, artificial intelligence tools may have been used.