Slightly adapted from Snacking Cakes by Yossy Arefi
Freshly grated carrots, warm spices, and a rich crème fraîche frosting come together in this cozy homemade carrot cake recipe. Made with whole wheat pastry flour, pecans, currants, and hints of cardamom and cinnamon, this simple carrot cake is perfect for spring gatherings, brunches, or an everyday Northern Michigan dessert made with wholesome ingredients.
How to Make Carrot Cake
- Fine zest from 1 lemon
- 1/2 cup sugar
- 3/4 cup salted butter, melted
- 1/2 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups finely grated carrots
- 1/2 cup currants
- 1/2 cup chopped pecans
Instructions:
- Heat oven to 350ºF. Spray an 8-inch baking pan with cooking spray.
- Add the lemon zest, sugar, and eggs to a large bowl. Whisk until pale and foamy, about 1 minute. Add the melted butter, spices, and salt and mix until smooth.
- Add the flour, baking soda and powder and mix with a wooden spoon until combined and smooth. Fold in the carrots, currants, and pecans.
- Spread the batter in the pan and bake for 2- 30 minutes. Check at 25 minutes with a cake tester or sharp knife. When it comes out clean, it’s done. Let cool on a wire rack. Frost with crème fraîche frosting.
How to Make Crème Fraîche Frosting:
- 1/4 cup butter, softened
- 1/2 container Crème fraîche (4 oz)
- 1 teaspoon vanilla
- 3 cups powdered sugar
Instructions:
Beat the butter until fluffy in the bowl of a stand mixer using the paddle attachment. Beat in the Crème fraîche until smooth. Add the powdered sugar 1/2 cup at a time and beat until smooth. Beat in the vanilla. Spread on cooled carrot cake.
Ways to Enjoy Carrot Cake
We love a slice of homemade carrot cake alongside a hot cup of coffee or tea, but there are plenty of other delicious ways to enjoy this classic spring dessert, including:
- Brunch spreads
- Easter dessert tables
- Mother’s Day gatherings
- Afternoon coffee breaks
- Picnics and potlucks
- With fresh berries or whipped cream
- As a sweet breakfast treat the next morning
A Short History of Carrot Cake
Carrot cake’s origins date back to medieval Europe, with some of the earliest mentions of carrots being used appearing in the 10th century. By the 1500s, Europeans were making carrot pudding with grated carrots, cream, eggs, and many of the spices mentioned in the carrot cake recipe you’re using right now! By the 19th century, French chef Antoine Beauvilliers popularized “Gateau de Carottes” in 1814 – it soon became a popular dessert staple in Europe and North America!
Today, carrot cake remains a traditional choice for birthdays, holidays, and family get-togethers year-round.
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