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Moist Carrot Cake

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55



For the batter

  • 1 cup (130g) carrots, finely grated
  • 2 eggs
  • 1/4 cup (60g) yogurt
  • 3 tbsp. oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 2 cups (200g) ground almonds
  • 1/2 cup (115g) sugar
  • 2 tsp. baking powder
  • 1/4 teaspoon salt
  • 1/4 tsp. ginger powder

For the frosting

  • 4 tbsp. (60g) butter, room temperature
  • 4 oz (120g) cream cheese, room temperature
  • 1/2 tsp. vanilla
  • sweetener to taste

For the decoration

  • marzipan
  • food color (yellow and green)


  1. Preheat the oven to 350°F (175°C). In a large bowl beat the eggs with yogurt, oil, vanilla and orange zest. In a second bowl combine ground almonds, sugar, baking powder, salt and ginger powder. Add to the egg mixture and mix well. Stir in carrots.
  2. Pour into a greased 8 inch (20cm) cake pan and bake for about 40 minutes or until toothpick inserted in the middle of the cake comes out clean. Let cool completely.
  3. For the frosting combine butter, cream cheese, sweetener and vanilla and beat until smooth. Spread the icing on the cake and cut with a warm knife into eight pieces.
  4. For the decoration carrots color on part of the marzipan with yellow and a small part with green to form 8 carrots. Place one carrot on each piece of cake.


  • Enjoy baking!


  • Serving Size: 8