107 When Carrot Cake reaches perfection

Nothing better on a cold, rainy day than a piece of carrot cake. Beautifully indulgent and fairly easy to make. Dare to try?

I know I did post a recipe for carrot cake a while ago, claiming it was finally the end of my search for the perfect, rich and moist cake. nothing more wrong. the other recipe is, sure, tasty, with its generous cinnamon addition it somehow brings the atmosphere of Christmas. but this recipe is the answer to everything i have ever expected from a carrot cake. moist, soft, fragrant and fluffy, perfectly balanced with the sweetness of cream cheese frosting.
i found the recipe on my (probably) favourite website, when it comes to baking Kwestia Smaku. one can always rely on their recipes for cakes!




for the cake
300g finely grated carrots
100g pineapple (fresh or from a tin), drained and finely chopped
40g walnuts, finely chopped
30g almond flakes, finely chopped
80g desiccated coconut
300g flour
1 tsp vanilla extract
2tsp cinnamon
1tsp mixed spice
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3 eggs
200g brown sugar
225ml vegetable oil

for the frosting
60g butter, room temperature
230g cream cheese, room temperature
220g icing sugar, sifted
1tsp vanilla extract
1 tsp finely grated lemon zest

for assembling and decoration
100ml of good quality rum
crushed walnuts

1. Grease a round (approx. 24-25cm) cake tin with butter. Set aside. Preheat the oven to 150 degrees Celsius. Add grated carrot, chopped pineapple, walnuts, almonds and desiccated coconut to a bowl. Leave as it is, without mixing the ingredients. Set aside.
2. Sieve the flour into the second bowl, mix in spice, cinnamon, baking soda, baking powder and pinch of salt, mixed until combined.
3. Add eggs to a third bowl and beat them with your electric mixer, until doubled in size. Start gradually adding sugar, and continue mixing until the mixture will be smooth and fluffy. Still mixing, start adding oil, pouring it delicately and slowly into the mixture.
4. Add everything from the bowl with carrots to the mixture plus 1tsp of vanilla extract. Mix delicately with a wooden spoon, just until combined.
5. Add everything from the bowl with flour into the mixture and stir delicately with a wooden spoon, just until combined.
6. Pour the ready mixture into the previously prepared cake tin and put it in the oven. Bake for about 70-80 minutes (or until the wooden stick comes out clean). Take out of the oven and let it cool down completely.
7. Time to make the frosting. In a bowl with an electric mixer, beat the butter until fluffy. Add cream cheese and mix until combined. Gradually, start adding sifted icing sugar and keep mixing, on low speed. Add the vanilla extract and lemon zest, mix until combined.
8. Place the frosting in the fridge, while waiting for the cake to cool down.
9. When carrot cake is completely cooled, cut it into three. Place the bottom layer on the plater or plate, sprinkle with a bit of rum and spread some cream cheese frosting (bearing in mind, we need to divide it into 3 equal parts). Cover with the next layer of cake, add rum and cream cheese frosting. Press lightly. Add last layer of carrot cake and decorate the top and sides with remaining cream cheese frosting. Decorate with crushed walnuts. Refrigerate the cake for at least 3 hours (preferably all night), until the frosting sets properly.

All done!




  1. This really looks like the ultimate carrot cake. Beautiful! :)


  2. Once you find it, you’ll stick with it :) Must give it a try!


    1. Let me know how it went, if you do try. I’m making it again soon :)


  3. Looks perfect! Yum!


  4. No kto to widzial zeby tak kusic porzadnych ( i glodnych! ) ludzi takim pysznym ciastem!!! ;)


    1. Bardzo latwe do zrobienia! Jak sie podoba, to trzeba robic :) I dziekuje za komplementy 😉


      1. Alez prosze :) Wyprobuje wkrotce. Dodatkowo popatrze sobie na inne twoje przepisy. Tylko musze cos najpierw zjesc, bo ogladanie na glodno jest bolesne! ;)

  5. I must say that cake looks really delish


    1. Thank you so much! I might make it for Christmas this year, I’ll make sure there is a piece for you :)


  6. I love how you made thinner multiple layers, it adds to the perfect eye candy it already is! Just the other day I had a carrot, pear and ginger cake which was delicious, but you putting pineapple in yours is now making me reconsider… I’m having terrible doubts as to what to try next! Difficult choice… ;)


  7. Thanks for stopping by. Nice photography !


  8. THE BEST CAKE Ever. I swear.

    Ps. To moja prawdziwa miłość (zaraz po Jarku ofc haha) x


    1. Awwwww kochana! ^^


  9. Czy jest gdzieś polski przepis? Takie to smaczne


    1. Polski przepis już na stronie, pod wersją angielską. Przepis w pliku pdf, łatwym do ściągnięcia i wydrukowania! :)


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