This traditional carrot cake is a timeless favorite with a moist crumb and flavor bursting with the natural sweetness of grated carrots. Topped with a decadent cream cheese frosting, a slice is the perfect accompaniment to a cup of coffee or tea. This cake requires 3 cups of grated carrots, or about 8 whole medium carrots (326g, if you’d like to weigh them). I’ve used English walnuts in this recipe, but pecans could also be used. The crushed pineapple can be replaced with an equal amount of raisins, if you prefer. See recipe notes for other variations and substitutions.
Preheat the oven to 350°F. Lightly grease three 9” round cake pans
In the bowl of an electric mixer, combine the oil, sugar, salt, eggs, cinnamon, ginger, cloves, baking powder, and baking soda. Mix well to combine. Add the flour and mix until just combined.
Add in the grated carrot, nuts, and crushed pineapple. Mix until just blended.
Divide the batter between the three pans. Bake for 35-45 minutes, or until a toothpick tester inserted near their centers comes out clean, or with a few moist crumbs attached. Allow the cakes to cool 7-10 minutes in the pans, and then turn out to a wire rack to cool completely.
Cream cheese frosting
Cream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth.
Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.
Place a cake layer on a serving plate or cake stand. Top with a generous layer of frosting; stack another layer and frost. Top with the third cake layer. Apply a thin crumb coat of frosting to the outside of the cake. Refrigerate until set, about 15 minutes. Cover the cake with the remaining frosting. Smooth top and sides using a cake smoother or bench scraper. Immediately press the chopped walnuts onto the bottom edge of the cake. Reserve any small amount of leftover frosting for attaching marzipan carrots to the top of the cake.
Marzipan carrots
Place the marzipan in a bowl and add in 1/4 teaspoon of orange gel food color. Knead with gloved hands until the marzipan is consistently orange. If the color is not rich enough, knead in a little more color. The marzipan should not be sticky because of the naturally present almond oil in the dough, but if you find the mixture sticky, knead in a little powdered sugar.
Roll the orange marzipan into 8 equal walnut-sized balls (1 oz. each). Place a ball on a flat work surface, from the center of the ball, roll it under your palm until one side becomes cone-shaped/pointed. Roll into a carrot shape to 4” length. Use the back of a butter knife to make lines in the marzipan carrot (see video for method). Repeat with remaining marzipan balls.
Use a toothpick to make a small deep hole in the blunt end of each marzipan carrot. Insert a sprig of parsley into each hole for the carrot greens.
Use leftover frosting, to attach the carrots to the top of the cake. Place carrots around the top edge of the cake in a radiating fashion with the pointed ends of the carrots meeting in the center of the cake.
Notes
What to expect: This cake is supremely moist with the classic carrot cake texture, lightly spiced flavor, and sweetness from grated carrots. The cream cheese frosting is a wonderful creamy contrast to the textured interior.
Grate Fresh Carrots: For the best flavor and moisture, use freshly grated carrots rather than pre-packaged ones. This ensures that the carrots are at their peak freshness and will impart the best flavor to the cake.
Inclusions and Substitutions: In place of the walnuts and crushed pineapple, which equals 1 1/2 cups combined, you may add in any combination of add-ins you like, such as raisins, coconut, and nuts. Just keep all the add-ins to 1 1/2 cups total.
Drain Excess Liquid from Pineapple: If using canned crushed pineapple, drain it first, then measure to 1/2 cup before adding it to the batter. Too much liquid can make the cake soggy.
Toast the Walnuts: Toasting the walnuts before adding them to the batter enhances their nutty flavor and adds a delightful crunch to the cake. Simply spread the walnuts on a baking sheet and bake at 350°F in a preheated oven until fragrant, about 5-7 minutes.
Chill the Cake Before Frosting: For easier assembly and frosting, chill the cake layers in the refrigerator for about 30 minutes before adding the cream cheese frosting. This helps firm up the cake and prevents the frosting from melting.
Add the Parsley to the Marzipan Carrots Last: The marzipan carrots can be sculpted and pierced with their toothpick holes then assembled on top of the cake in advance. But hold off inserting the parsley stems for the carrot greens until just before serving the cake. The parsley will wilt slightly over the course of about 2 hours.
See blog post for freezing and thawing instructions.The cake layers for this recipe were adapted from King Arthur's Carrot Cake.
Keyword carrot cake, classic carrot cake, cream cheese frosting, crushed pineapple, english walnuts, grated carrots, homemade carrot cake, marzipan carrots, spring dessert, traditional dessert