Winter Carrot Cake

2 h


16 pieces

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4.8 193


Adjust Servings
260 g flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon powder
1 tsp ginger powder
1 tsp cloves powder
1 tsp nutmeg powder
1 vanilla
300 mL sunflower oil
200 g honey
4 eggs
400 g carrots, peeled and grinded
For the frosting
230  g butter, softened
300  g cream cheese
400  g powder sugar
250  mL whipping cream
freshly squeezed lemon juice from 1 lemon




Preheat the oven to 180 degrees Celsius. Grease three 24 cm round baking pans.
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Carrot cake batter

In a bowl mix the dry ingredients. Mix nicely.
In another bowl mix the liquid ingredients. Mix nicely.
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Combine the dry and the liquid ingredients in a single bowl.
Gently fold in the shredded carrots.
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Divide the batter equally in the three baking pans. Bake for approximately 30 min or until a toothpick comes out clean.
Let them cool completely.
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In one bowl whip the whipping cram until firm.
In another bowl mix the butter and the powdered sugar until they become fluffy. Add the cream cheese. Mix thoroughly using a hand mixer.
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Gently fold in the whipping cream to the rest of the frosting. Add the vanilla.
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Place one batter layer on a cake plate. Put 1/3 of the frosting on it and spread evenly on the batter surface. Do the same with the two other layers.
Leave some frosting so you can cover the rest of the cake and the sides.
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For a winter look, get some winter flowers, cloves, orange and cinnamon and conifer cone. You can also use blueberries and anise stars.
If you want to get a snowy look on the cake you can sprinkle some powder sugar on it.
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