Hello! I’m Cassandre. Today on Caramel Loafing, I’m sharing a beloved British dessert that’s taken both Paris and London by storm: the classic carrot cake. It’s delicious, easy to make, and absolutely unforgettable.
Carrot cake is a time-honored treat with roots tracing back to medieval Europe. Back then, sugar was a luxury, so people often relied on naturally sweet ingredients like carrots to make desserts. Today, it’s still a staple across many European countries—especially in the UK, where its popularity shows no signs of fading.
Over a decade ago, carrot cake had a brief boom in Taiwan, showing up in cafés across the country. Though less common now, it still holds a special place in many hearts.
This particular recipe is inspired by the iconic British bakery Rose Bakery in Paris, where their carrot cake is a bestseller, often selling out just hours after baking. It’s been hailed by the media as one of the best carrot cakes ever, and honestly, it’s also our family’s #1 favorite.
It’s moist, tender, and bursting with warm spice. Despite the generous amount of carrots, there’s no hint of vegetable flavor—just pure cake goodness. Topped with a lush cream cheese frosting, it’s bliss in every bite. Enjoy it with a hot cup of tea for the perfect afternoon indulgence.
If you love baking and enjoy discovering new flavors, this bold, character-filled carrot cake is a must-try. Don’t miss it!
More to try: If you loved this moist and flavorful Carrot Cake, then you definitely won’t want to miss these other equally popular and must-try dessert recipes:
A picture-perfect treat adored by both kids and adults: Caramel Pudding Castella Cake
Light, fluffy, and irresistibly soft—an all-time favorite: Dutch Baby Pancake
A Tokyo dessert sensation featured in the Japanese drama Solitary Gourmet: Honey Castella Pancakes
Classic, simple, and timeless—an irresistible choice for chocolate lovers: Chocolate Marble Cake (Marbré au Chocolat)
Delicate, dreamy, and melt-in-your-mouth perfection: Chocolate Cloud Cake by Richard Sax
Classic Carrot Cake Recipe (Inspired by Rose Bakery)
Ingredients
Pan size: 15cm (6-inch round)
Serves: 6–7 people (Makes one 15 cm round cake + 2 cupcakes)
To adjust for different pan sizes, use our Pan Size Calculator
☞ For the Carrot Cake
- Carrots – 250g (8.8 oz), peeled and trimmed
- Eggs – 2, at room temperature
- Granulated sugar – 112g (3.95 oz)
- Vegetable oil – 150ml (5 fl oz) (Olive oil also works well)
- All-purpose flour – 150g (5.3 oz)
- Ground cinnamon – 1.3g (0.05 oz)
- Aluminum-free baking powder – 2g (0.07 oz)
- Baking soda – 1.5g (0.05 oz)
- Salt – 1.6g (0.06 oz)
- Walnuts – 75g (2.65 oz), roughly chopped
☞ For the Cream Cheese Frosting
- Cream cheese – 125g (4.4 oz), softened
- Unsalted butter – 62g (2.2 oz), softened
- Vanilla extract – 2g (0.07 oz)
- Powdered sugar – 30g (1.06 oz)
Curious about the nutritional breakdown? Use our Nutrition & Calorie Calculator to find out more.
Instructions
- Preheat your oven to 340°F (170°C).
- Grease your cake pan lightly with butter and line the bottom with parchment paper.
- Roughly chop the walnuts and pulse them in a food processor until finely ground—use pulse mode to avoid turning them into paste.
- Peel and trim the carrots, cut into chunks, and pulse in a food processor until fine but still textured. Avoid blending into a puree.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat the eggs and sugar on medium speed for about 3 minutes until pale, fluffy, and thick.
- Slowly drizzle in the oil (as if making mayonnaise), mixing on low speed. Once fully added, beat for another 2 minutes until fully emulsified.
- Fold in the shredded carrots. Then sift in the dry ingredients and fold gently until no dry flour remains. Add walnuts and fold just until combined. Do not overmix.
- Pour the batter into the prepared cake pan, filling it about 60% full. Use remaining batter to make 2 small cupcakes. Bake immediately—do not let the batter sit. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan. Once the pan is cool to the touch, remove the cake and transfer to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened butter with vanilla until light and pale. Add the softened cream cheese and beat until smooth. Finally, mix in the powdered sugar until fully combined.
- Frost the top of the cake with a spatula—feel free to smooth it out or leave rustic swirls. Chill in the fridge for at least 1 hour before serving for best texture.
Watch the full step-by-step video: Classic Carrot Cake by Rose Bakery (Video Tutorial)
Carrot Cake FAQ and Baking Tips
This Classic Carrot Cake is famous for its moist, tender crumb and warm spice flavor. But because it’s made with high-moisture ingredients (carrots, oil, nuts, cream cheese frosting), it can be tricky to bake perfectly. Below, we’ve gathered the most common questions with clear, beginner-friendly tips—all aligned with the exact measurements and steps of this recipe—so you can achieve the best carrot cake results every time.
Why does my carrot cake always turn out wet in the center, almost like it’s underbaked?
Carrot cake is naturally moist, but if the center is still sticky and gooey, it’s underbaked. Stick to 340°F (170°C) as recommended in this recipe and bake until a toothpick or knife inserted into the center comes out clean. If using a convection oven, lower the temperature by about 10–20°F (5–10°C), since the fan can brown the surface too quickly while leaving the middle raw. For best results, always perform the toothpick test.
Why does my carrot cake fall apart after baking, breaking when I remove it from the pan?
This issue usually isn’t about baking time but about timing the batter. The biggest mistake is not baking the batter immediately after mixing. Since the recipe uses both baking soda and baking powder, the leavening reaction starts right away. If the batter sits too long, excess bubbles form, making the cake structurally unstable. It may look fine on the outside, but the crumb is weak, so it crumbles when lifted or unmolded. Quick tip: always bake the batter as soon as it’s mixed—don’t wait.
Sometimes my carrot cake tastes greasy, other times it feels dry. What’s going wrong?
If it’s greasy, the problem is usually improper emulsification or too much oil. When adding oil, drizzle it in slowly on low speed—like making mayonnaise—until fully absorbed and glossy. If the cake feels dry, it’s likely overbaked. Once done, wrap it in plastic as it cools and refrigerate overnight; the texture will become moister and pair beautifully with the frosting.
How finely should I grate the carrots? Should I squeeze out the moisture?
In this recipe, we use a food processor to finely chop the carrots, leaving just a little texture. If you prefer grating, use a medium-fine grater so it blends smoothly into the batter. There’s no need to squeeze out all the liquid—some moisture helps keep the cake tender. If the carrots are extremely juicy, gently press out just a small amount.
Will adding extra baking soda or baking powder make the cake fluffier? Why does it sometimes taste bitter?
Never change the leavening ratios on your own. Baking soda needs acid to neutralize it; without enough acid, it leaves a bitter, soapy aftertaste. Always follow the recipe ratio: 2g aluminum-free baking powder and 1.5g baking soda, and make sure your leavening is fresh and not expired.
What’s the best oil for carrot cake? Will olive oil or coconut oil overpower the flavor?
A neutral vegetable oil is the safest choice for balance. That said, this recipe also recommends olive oil, which adds a subtle fruity note, while coconut oil lends a light tropical aroma. These options add depth of flavor but won’t harm the cake’s structure.
How much cinnamon should I use? What other spices work well in carrot cake?
This recipe calls for 1.3g ground cinnamon, which provides the perfect balance. If you prefer a stronger flavor, adjust between 1–2g. You can also add ginger or nutmeg, zest some orange peel, or include a splash of vanilla extract for more layered flavor.
Why is my cream cheese frosting too runny, and why does it pull up crumbs when I spread it?
The secret is in softening and mixing order. First, beat unsalted butter and vanilla extract until pale and fluffy. Then add softened cream cheese and mix until smooth, finishing with powdered sugar. If it’s too runny, chill briefly. When frosting, apply a thin “crumb coat” first, then a second layer to seal in crumbs.
How do I adjust baking time for different pan sizes?
The original recipe uses a 6-inch (15cm) round pan for 45–50 minutes. For an 8-inch (20cm) pan, add 5–10 minutes. For cupcakes, bake about 20–25 minutes. Rule of thumb: larger pans need more time, smaller pans need less. Always rely on the toothpick test for accuracy.
Note: Every oven is different. These times are general guidelines. Watch the cake’s color and use a toothpick test for the most reliable results.
Can I make carrot cake ahead of time? How should I store it?
Yes! The cake stores well at room temperature for 1 day, in the refrigerator for 3–4 days, or frozen for up to 1 month. Store the frosting separately and apply before serving, or if already frosted, keep it sealed in the fridge. Pro tip: refrigerating overnight makes the carrot cake taste even better, with flavors blending more fully.
Does carrot cake really taste like carrots or vegetables?
No—baking transforms carrots into natural sweetness that blends with sugar, oil, and spices. The result is a fragrant, spiced cake with no “vegetable” taste. For best results, choose sweet, deep-colored carrots and process them finely.
Should I line the pan with parchment paper? Any tricks for unmolding the cake?
Yes—line the bottom with parchment and lightly oil the sides for best results. After baking, let the cake cool in the pan until warm but no longer hot before transferring to a wire rack. This prevents cracks or breakage when unmolding.