Today’s recipe
Who doesn’t love a good carrot cake? We certainly do. It’s one of the easiest cakes to bake and always turns out wonderfully moist and flavorful. The cream cheese frosting adds a tangy, sweet finish that pairs perfectly with the spiced cake.
While carrot cake likely originated elsewhere in Western Europe, it’s beloved around the world. We wanted to share our version with you. Danes often add grated carrots to baked goods (see gulerodsboller), so this recipe felt like a natural fit. It’s perfect for celebrations or a cozy weekend bake.
Vegetables in cake…?
If you’ve ever wondered why carrots belong in a cake, the reason is simple: they add moisture and a subtle, sweet texture without dominating the flavor. Carrots complement warm spices and brown sugar, producing the classic carrot cake profile many of us love.
A good carrot cake should be light and tender, not dense. If you’ve had a disappointing version before, give this recipe a try — it’s designed to be fluffy and balanced, showcasing the harmony between vegetable sweetness and spice.
A delicious carrot cake
A delicious carrot cake should be moist, tender, and warmly spiced. Our version is flavored with cinnamon, vanilla, and brown sugar for a comforting, nostalgic taste that works any season. It’s equally at home on a chilly afternoon or a bright spring day.
For the frosting, we highly recommend adding orange zest to the cream cheese mixture. The citrus lifts the flavor, giving the frosting a bright, slightly tangy note that balances the cake’s sweetness. If you prefer, vanilla buttercream or white chocolate ganache would also work well.
If you have doubts about carrot cake, try this recipe — it might convert you.
Ingredients you’ll need
This recipe uses classic cake staples: eggs, brown and granulated sugar, all-purpose flour, oil, milk, baking powder, and salt. The signature components are ground cinnamon, vanilla extract, and plenty of grated carrot — approximately 350 grams, which will equal about five or six medium carrots depending on size.
For the frosting, you’ll need softened unsalted butter, cream cheese, powdered sugar, a splash of vanilla, a pinch of salt, and optional orange zest. Finish with any decorations you like: chopped nuts, sprinkles, or fresh flowers all work beautifully.
How to make our carrot cake
The method is straightforward. Start by preheating the oven to 350°F (176°C). Wash, peel, and grate the carrots, then set them aside. In a mixer bowl, combine eggs with both sugars and whisk until pale, thick, and slightly increased in volume — this is the ribbon stage.
Whisk the dry ingredients (flour, baking powder, cinnamon, salt, and any optional spices) in a separate bowl. Mix the wet ingredients — milk, oil, and vanilla — in a measuring cup. Add half the wet mixture to the egg-sugar base and mix briefly, then add half the dry ingredients and incorporate. Repeat with the remaining wet and dry ingredients, folding gently to preserve air.
Fold in the grated carrots, then divide the batter evenly between two greased and lined 9-inch (23 cm) round pans. Bake on the center rack for about 25–35 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 5–10 minutes, then transfer to a wire rack to cool completely.
Decoration
To make the cream cheese frosting, beat softened butter until lighter in color. Gradually add the powdered sugar, then a pinch of salt, vanilla, and optional orange zest. Whip until light and fluffy. Add room-temperature cream cheese in two additions and mix until smooth and lump-free.
Trim the domed tops from the cooled cakes if needed, then slice each cake in half horizontally to create four layers. Place the first layer on a cake stand, spread an even layer of frosting, and continue stacking and frosting each layer. Reserve some frosting for piping and small decorations. For a rustic finish, leave the sides slightly bare for a “naked” cake look, or cover fully if you prefer.
Pipe small dollops around the top edge and finish with sprinkles or chopped nuts. Store the cake in the refrigerator and serve chilled or at cool room temperature. This carrot cake is reliably popular — give it a try and enjoy!
Gulerodskage (Carrot Cake)
Ingredients
CAKE BATTER
- 4 large eggs (room temperature)
- 200 grams brown sugar
- 100 grams granulated sugar
- 350 grams all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon (or pumpkin pie spice blend)
- 1/8 tsp ground ginger (optional)
- 1/8 tsp ground cardamom (optional)
- 1/8 tsp ground cloves (optional)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 175 ml milk (room temperature)
- 175 ml vegetable oil
- 350 grams grated carrot (about 3–6 carrots, depending on size)
FROSTING
- 226 grams (2 sticks) unsalted butter, softened
- 340 grams cream cheese, softened
- 200 grams icing/powdered sugar
- Splash of vanilla extract
- Orange zest (optional)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (176°C).
- Wash, peel, and grate the carrots. Set aside.
- Add eggs and both sugars to a mixer bowl.
- Whisk with a whisk attachment or hand mixer until pale and doubled in volume (ribbon stage).
- Whisk together dry ingredients: flour, baking powder, cinnamon, optional spices, and salt.
- Combine milk, oil, and vanilla in a measuring cup.
- Add half the wet ingredients to the egg mixture and mix briefly, then add half the dry ingredients and mix to incorporate. Scrape the bowl as needed.
- Repeat with the remaining wet and dry ingredients, folding gently at the end.
- Fold in the grated carrot.
- Grease and line two 9-inch (23 cm) round pans with parchment paper.
- Divide batter evenly between pans and bake on the center rack for 25–35 minutes, until a skewer comes out clean.
- Cool in pans for 5–10 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
- For the frosting, beat butter until lighter in color. Gradually add powdered sugar, pinch of salt, vanilla, and orange zest. Whip until fluffy, then add cream cheese in two batches and mix until smooth.
- Trim the cake tops if needed and cut each cake in half to create four layers.
- Assemble the cake by spreading frosting between layers, topping the final layer, and finishing the sides as desired. Pipe dollops around the top and add sprinkles or other decorations.
- Store the cake in the fridge and serve chilled or at cool room temperature.