Years ago, I decided I no longer wanted to make Naturally Granola from home. The first place that let me bake was a lovely little sandwich spot just around the corner from me. We made a barter deal: I could bake granola there four times a week, and in return I baked for her once a week.
And I was allowed to bake whatever I wanted.
Cheesecakes, brownies, cookies, carrot cake — all the good things.
That is where I found this carrot cake recipe, and honestly, it became one of my all-time favourites. It was so good that at one point we even had a regular customer ordering a whole cake. So after all these years, I finally decided it was time to share it with you.
The original recipe is not mine, but comes from the blog Freutcake. I have simply loved it for years.
This carrot cake is soft, rich, warmly spiced and packed with freshly grated carrots and pecans. Finished with cream cheese frosting and a little Signature Granola for crunch, it is the kind of cake that always disappears quickly.
Why you will love this recipe
- Soft, rich and full of warm spice
- A true classic that always impresses
- Freshly grated carrots make all the difference
- Cream cheese frosting keeps it rich and indulgent
- Even better with a little granola crunch on top
Ingredients
For the cake
- 4 eggs
- 1 1/4 cup sunflower oil
- 2 cups caster sugar
- 2 tsp vanilla extract
- 2 cups plain flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 cups freshly grated carrots
- 3 to 4 cups chopped pecans
- Handful of Signature Granola
For the frosting
- 1/2 cup butter, at room temperature
- 225 g cream cheese
- 2 cups icing sugar
- 1 tsp vanilla extract
- Pinch of salt
Method
- Preheat the oven to 176°C. Grease two 22 cm round cake tins, dust with flour and set aside. You can also line the bottoms with baking paper for extra security.
- Peel and grate the carrots and place them in a bowl. Freshly grated carrots are important here, as pre-grated carrots tend to be too dry.
- In a large bowl, whisk together the eggs, oil, sugar and vanilla extract.
- In a separate bowl, mix the flour, baking soda, baking powder, salt and cinnamon.
- Stir the dry ingredients into the egg mixture until just combined.
- Fold in the grated carrots and chopped pecans.
- Divide the batter between the two prepared cake tins.
- Bake for 40 minutes, turning the tins once after 20 minutes so the cakes bake evenly. The cakes are ready when a skewer inserted into the centre comes out clean.
- Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting
- Beat the butter and cream cheese until light and fluffy.
- Slowly add the icing sugar, salt and vanilla extract and mix until smooth.
To assemble the cake
- Place one cake layer on a cake stand or plate.
- Spread about 1 cup of frosting on top, or as much as you like.
- Place the second cake layer on top.
- Spread a thin layer of frosting over the whole cake. This is the crumb coat.
- Place the cake in the freezer for 30 minutes to firm up.
- Frost the cake with the remaining frosting.
- If you like, press chopped pecans into the sides of the cake.
- Finish with a handful of Signature Granola for extra crunch.
- Keep in the fridge until ready to serve.
Tips
- Freshly grated carrots really do make the cake better
- Do not skip the crumb coat if you want a cleaner finish
- Let the cakes cool completely before frosting
- Signature Granola adds a really nice crunchy finish on top
- This cake is perfect for birthdays, gatherings or weekend baking
FAQ
Why do I need to use freshly grated carrots?
Freshly grated carrots have more moisture and give the cake a softer texture. Pre-grated carrots are usually too dry.
Can I make this carrot cake ahead of time?
Yes, you can bake the cake layers in advance and frost them later, or make the whole cake a day ahead and keep it chilled.
What makes this carrot cake extra special?
The combination of warm spice, cream cheese frosting, pecans and a crunchy granola finish makes it feel extra rich and memorable.
Can I use granola on carrot cake?
Yes, absolutely. A handful of Signature Granola on top adds texture and makes the cake feel even more special.