Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Carrot Cake

Ola Rokita23 September 2019Comments (0)

Carrot Cake

Carrot cake is one of my favorites to bake during the fall season. While pumpkin is the popular choice for most around this time, I prefer the delicate and sweet taste of carrot and cinnamon.

Simple ingredients means less work for you!

I almost always have two or three extra carrots laying around, so I don’t need to hunt for special ingredients to make this delicious dessert. Carrots are also less expensive and available all-year round in most grocery stores, so you don’t have to go to specialty stores for the ingredients or, wait for fall to make this treat.

Many ways to eat it and serve it.

The other reason carrot cake is one of my favorites is that it’s very simple to make. You can serve it with or without frosting. Personally I can skip the frosting and just enjoy this moist cake straight from the oven. Either way, carrot cake can be eaten in all kinds of fun ways. My kids love it as a snack, but it’s not just for kids.  Carrot cake goes wonderfully with tea or coffee.

Layer it with cream cheese frosting for richer taste.

For special occasions, I make cream cheese frosting and layer it so that the cake is richer in flavor. With frosting and some decorative touches, it’s great for a birthday cake, and it’s a healthier option too.

Enhance the flavor with other ingredients.

You can make your carrot cake even more flavorful by adding grated coconut, walnuts, or hazelnuts.

As always, I use the All-Purpose wheat flour from Poland for this recipe.

Carrot Cake


  • 2.5 cups flour
  • 4 whole eggs
  • 1 cup sunflower oil
  • 1 cup cane sugar
  • 2 tbsp brown sugar
  • 3-4 carrots (finely grated)
  • 1/2 cup grated coconut (optional)
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp orange or lemon zest
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp bread crumbs (to cover baking pan)
  • 1/2 tsp butter (to cover baking pan)

Cream Cheese Frosting

  • 1 cup cream cheese
  • 1 cup unsalted butter
  • 4 tbs cane sugar
  • 1 tsp vanilla


  1. Preheat the oven to 350 degrees Fahrenheit or 180 drgrees Celsius

  2. In a medium mixing bowl, add sunflower seed oil.

    sunflower oil
  3. Then add the sugar, eggs, vanilla, and lemon or orange zest

    eggs and oil
  4. Mix all the wet ingredients together using a hand blender or a whisk.

  5. In a large measuring cup, measure two and a half cups of flour, add baking powder, baking soda, salt, and cinnamon.

  6. Mix the dry ingredients thoroughly together and then combine the dry ingredients with the wet ones.

    adding flour
  7. Finally, add the grated carrot. Pour out the juice if there is too much. You can also add coconut if you wish for added flavor.

  8. Pour the mixture onto a greased pan covered with a layer of bread crumbs to prevent the cake sticking to the walls.

    baking pan
  9. Bake for 40 to 45 minutes.

    baking carrot cake

Cream Cheese Frosting

  1. In a small bowl add cream cheese, butter at room temperature, vanilla, and sugar together.

    cream cheese frosting
  2. Using a mixer, mix all the ingredients together until smooth and fluffy.

  3. Cut the carrot cake into three layers and layer the cream cheese frosting in between.

    cream cheese frosting cake
  4. Refrigirate the cake with frosting, or store the frosting for later in a refrigrator.


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