Carrot Cake with Cream Cheese Frosting



For the Cake:

  • 3 cups of flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 1/2 cup grapeseed oil
  • 2 cups sugar
  • 3/4 cup aquafaba or 1 cup applesauce
  • 1 cup crushed pineapple, drained
  • 2 cups grated carrots
  • 1 cup walnuts, chopped and lightly floured
  • 1/2 cup raisins, lightly floured

For the Frosting:

  • 250g cream cheese
  • 2 cups confectioner’s sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla

To Assemble (optional):

  • Chopped toasted walnuts
  • Dehydrated diced pineapples
  • Dehydrated carrot ribbons
  • Toasted coconut


For the Cake:

Preheat oven to 350˚F (175˚C) and line a round cake pan with parchment paper. In a mixing bowl, place the flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside. In another large mixing bowl, mix the oil, the sugar and the aquafaba or applesauce. Add the pineapple, carrots, walnuts and raisins, and mix well. Add the flour mixture slowly, incorporating well as you go. Place the mixture in the round cake pan, transfer to the oven and bake for 1 hour and 10 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from the oven, let rest in the pan, until cooled. Remove from the pan, let cool completely. The cake is then ready to frost.

For the Frosting:

Beat the cream cheese and butter together into a cream. Add the confectioner’s sugar, 1/2 cup at a time, and integrate as you go. Add the vanilla, blend until you obtain a smooth consistency. Frost the cake, decorate to your taste and enjoy. Bon appétit!

Keywords: cake, carrots, cream cheese

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