Carrot cake

By Annegret Henninger
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Forget cream cheese icing - carrots are the star of this dessert. 



For the cake:

  • 3 medium eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 orange, zested
  • 1 1/8 cups canola oil
  • 480 grams grated carrots (use the small side of a box grater and medium sized carrots)
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder

For the icing:

  • 3/4 cup unsalted butter
  • 3 cups icing sugar
  • 2 teaspoons maple syrup
  • 3 teaspoons whole milk
  • 2 teaspoons almond extract
  • 1/2 cup of crème fraiche


  1. Preheat the oven to 400F and grease and flour a round 10.5” cake pan (preferably spring form).
  2. In a standing mixer, mix the eggs and sugar with the whisk attachment at medium speed (until pale pastel is yellow in colour).
  3. Add the vanilla, salt and orange zest.
  4. Slowly pour the vegetable oil into the mixer so that it emulsifies, like a mayonnaise.
  5. Add the carrots and mix until combined.
  6. Sift together the flour, baking soda, baking powder and cinnamon, and add to the mixer in two portions. Mix only until just fully integrated.
  7. Fill the pan 70% full and bake for approximately 45 minutes, until a toothpick comes out clean. Let cool in pan.
  8. To make the icing, use the standing mixer and whisk attachment on medium-fast speed to beat the butter, icing sugar, maple syrup, milk and almond extract until fluffy. Add the crème fraiche and mix until combined.
  9. Once the cake is cool, ice it with the icing.


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