💡 Recipe Highlights
- •The Cake: An ultra-moist carrot cake packed with nuts and yogurt, finished with a luscious cream cheese frosting.
- •Time Needed: Quick and easy batter prep, followed by an oven bake time of under an hour.
- •Method: Carrots and nuts are chopped right in the Thermomix® and mixed effortlessly into a smooth batter.
Looking for a go-to dessert that’s insanely moist, totally delicious, and feels just a tiny bit “healthy”? You *have* to try this Carrot Cake with Cream Cheese Frosting!
The fresh carrots, crunchy nuts, and warm spices blend together so perfectly, and that rich, creamy cream cheese frosting makes it completely irresistible.
If you want to bake a foolproof classic cake that stays ridiculously tender for days thanks to the carrots and yogurt, this recipe is guaranteed to be the star of your weekend brunch or afternoon treat!
Best of all, it’s completely fuss-free to whip up and a huge hit with the whole family!
Why you’re going to love this cake:
- Super easy to bake.
- Incredibly moist and rich.
- A total classic dessert.
- Topped with a deliciously creamy cream cheese frosting.
- Packed with warm, cozy spices and crunchy nuts.
- Wonderfully tender thanks to the fresh carrots and yogurt.
- A guaranteed crowd-pleaser that everyone loves.
- Uses simple, basic pantry staples.
- Perfect for afternoon coffee, gatherings, or weekend treats.
- A totally foolproof recipe.
My Top Baking Tips
Here is my #1 golden rule for cake batter: Once you add the dry ingredients, yogurt, and carrot-nut mixture, do NOT overmix! Mix for just 10 seconds on Speed 4 if you’re using a Thermomix, or gently stir by hand until everything is just combined. Overmixing will make your cake dense and tough instead of light and fluffy.
If you see any leftover flour sticking to the sides of the bowl, gently fold it in with a rubber spatula at the very end.
Line the bottom of a 10-inch (26 cm) springform pan with parchment paper, and be sure to grease and flour the sides well so your cake slides right out after baking.
Bake the cake on the lower rack of your oven. The 50-minute bake time is just a guideline, so always do a quick toothpick test:
Insert a toothpick into the center of the cake—if it comes out clean (or with just a few moist crumbs), your cake is done!
Make sure to let the cake cool completely on a wire rack before making and spreading the cream cheese frosting! Otherwise, it’ll melt right off or get super runny.
For an extra creamy frosting, make sure your cream cheese and quark (or Greek yogurt) aren’t ice cold. Whisk them together with the powdered sugar using a whisk (or a hand mixer on low speed) until nice and smooth.
To make the carrot roses, grab a vegetable peeler and shave super thin ribbons from a peeled carrot. Tightly roll the strips up and gently press them into the frosting around the edge of the cake.
Can You Make This Ahead of Time and Store It?
You can peel, chop, and grate the carrots and nuts the day before—just store them well-wrapped in the fridge. You can also go ahead and mix the dry ingredients (flour, baking powder, spices, etc.) in advance!
The batter itself is best made fresh and baked right away.
Once baked and fully cooled, the unfrosted cake will keep wrapped tightly in plastic wrap, foil, or in a cake keeper at room temperature for 3 to 4 days—or even longer in the fridge.
Once frosted, it will stay fresh in the fridge for 3 to 4 days.
Can you freeze it? Absolutely! Just freeze the fully cooled cake (ideally unfrosted) either whole or in individual slices. Make sure to wrap it really well!
When you’re ready to serve, thaw it at room temperature and top with a fresh batch of cream cheese frosting.
Easy Recipe Variations
Add Dried Fruit: Fold a handful of raisins, dried cranberries, or chopped dried apricots into the batter.
Bright Citrus Zest: Add a little orange zest or a splash of fresh orange juice to either the batter or the frosting. It pairs amazingly well with the carrot and cinnamon flavors!
A Kick of Ginger: A pinch of ground ginger or finely grated fresh ginger in the batter adds a lovely, cozy warmth.
Extra Spice: Add a pinch of nutmeg or ground cloves along with the cinnamon to give the batter a cozy holiday flavor.
Pineapple: Fold in well-drained crushed pineapple (canned) for extra moisture.
Switch Up the Nuts: Walnuts are fantastic here, but feel free to try almonds, hazelnuts, or pecans!
Cupcakes: Bake the batter in muffin tins for a shorter bake time (about 20-25 minutes).
Different Frosting: A simple powdered sugar glaze with lemon juice makes a lighter alternative to the cream cheese frosting.
Ingredients You’ll Need for This Carrot Cake
For the Batter:
- 200 g carrots
- 100 g nuts (hazelnuts or walnuts)
- 3 large eggs
- 175 g sunflower oil (or vegetable oil)
- 175 g sugar (brown or granulated white)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 250 g all-purpose flour
- 75 g plain whole-milk yogurt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
For the Cream Cheese Frosting:
- 175 g full-fat cream cheese (like Philadelphia)
- 100 g full-fat quark (or sour cream)
- 40 g powdered sugar
For the Toppings:
- 2 carrots
- chopped walnuts
- fresh mint leaves
How to Make This Carrot Cake
Prep Work:
Preheat your oven to 350°F (175°C).
Peel the carrots and cut them into rough chunks, then line a 10-inch springform pan with parchment paper.
Making the Batter:
First, place the nuts into the mixing bowl and chop for 1 sec / Speed 6. Transfer them to a small bowl, then add the carrots to the mixing bowl.
Chop the carrots for 5 sec / Speed 5, then add them to the bowl with the nuts.
Next, add the sugar, vanilla sugar, eggs, and oil to the mixing bowl and mix for 40 sec / Speed 4.
Whisk together the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon. Add them to the mixing bowl along with the yogurt, chopped nuts, and carrots. Mix for 10 sec / Speed 4 until combined into a smooth batter.
Use a spatula to quickly scrape down the sides of the bowl and fold in any stray flour. Pour the batter into your prepared springform pan and give it a gentle shake to spread it evenly.
Bake on the lower oven rack for about 50 minutes.
Toward the end of the baking time, insert a toothpick into the center to test for doneness.
Once baked, remove the cake from the oven and let it cool completely before spreading on the cream cheese frosting.
Making the Cream Cheese Frosting:
Add the cream cheese, quark (or Greek yogurt), and powdered sugar to a bowl and whisk until smooth.
For a picture-perfect look, slice off the domed top of your cooled cake to level it, then use an offset spatula (or a cake server) to spread the cream cheese frosting evenly over the top.
Next, use the tip of your offset spatula or the back of a teaspoon to gently swirl a pretty spiral into the frosting.
To Decorate:
Garnish the edges with chopped walnuts. Then, peel 1 to 2 carrots and use your vegetable peeler to shave them into super thin ribbons.
Tightly roll each carrot ribbon into a little rose and gently press it into the cream cheese frosting around the top border of the cake.
Finish it off by tucking a few fresh mint leaves around your carrot roses.
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
I hope you have fun baking this!
If you loved this recipe, you might also like my Cinnamon Apple Walnut Cake 🙂
Happy baking,
Christoph
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Carrot Cake
Click stars to rate now
Zutaten
For the batter:
- 200 g Carrots
- 100 g Nuts hazelnuts or walnuts
- 3 Medium eggs
- 175 g Sunflower oil
- 175 g Sugar brown or granulated
- 1 packet Vanilla sugar
- 250 g All-purpose flour
- 75 g Plain yogurt 3.5% fat (whole milk)
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
For the cream cheese frosting:
- 175 g Full-fat cream cheese (e.g., Philadelphia)
- 100 g Full-fat Quark (40% fat)
- 40 g Powdered sugar
For decoration:
- 2 Carrots
- Chopped walnuts
- Fresh mint leaves
Zubereitung
Prep:
- Preheat your oven to 350°F (175°C) conventional heat.
- 200 g CarrotsPeel the carrots, cut them into large chunks, and line a 10-inch (26 cm) springform pan with parchment paper.
Making the batter:
- 100 g Nuts, 2 CarrotsFirst, add the nuts to the mixing bowl and chop for 1 sec / Speed 6. Transfer to a bowl, then add the carrots to the mixing bowl.
- Chop the carrots for 5 sec / Speed 5, then transfer them to the bowl with the nuts.
- 3 Medium eggs, 175 g Sugar, 1 packet Vanilla sugar, 175 g Sunflower oilNext, add the sugar, vanilla sugar, eggs, and oil to the mixing bowl and blend for 40 sec / Speed 4.
- 250 g All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, 1 tsp Ground cinnamon, 75 g Plain yogurtWhisk together the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—and add them to the mixing bowl along with the yogurt, chopped nuts, and carrots. Process for 10 sec / Speed 4 to form a smooth batter.
- Use a spatula to gently scrape down the sides and fold in any remaining flour. Pour the batter into the prepared springform pan and give it a light shake to level it out evenly.
- Bake on the lower oven rack for about 50 minutes. Toward the end of the baking time, test with a toothpick to make sure it comes out clean.
- Once baked, remove the cake from the oven and let it cool completely before adding the cream cheese frosting.
Making the cream cheese frosting:
- 175 g Full-fat cream cheese (e.g., Philadelphia), 100 g Full-fat Quark (40% fat), 40 g Powdered sugarAdd the cream cheese, quark, and powdered sugar to a bowl and whisk with a wire whip until completely smooth.
- For a gorgeous, level finish, carefully trim off the domed top of the cooled cake, then spread the cream cheese frosting evenly over the top using an offset spatula (or cake server).
- Using the tip of your offset spatula or the back of a teaspoon, create a pretty spiral pattern in the cream.
Decorating:
- Chopped walnuts, Fresh mint leavesGarnish the outer edge with chopped walnuts. Peel 1–2 carrots, then use a vegetable peeler to shave off very thin ribbons. Tightly roll each ribbon into a tiny carrot rose and gently press them into the frosting along the top edge. Finish by tucking a few fresh mint leaves around the carrot roses.
Carrot Cake
Click stars to rate now
Zutaten
For the batter:
- 200 g Carrots
- 100 g Nuts hazelnuts or walnuts
- 3 Medium eggs
- 175 g Sunflower oil
- 175 g Sugar brown or granulated
- 1 packet Vanilla sugar
- 250 g All-purpose flour
- 75 g Plain yogurt 3.5% fat (whole milk)
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
For the cream cheese frosting:
- 175 g Full-fat cream cheese (e.g., Philadelphia)
- 100 g Full-fat Quark (40% fat)
- 40 g Powdered sugar
For decoration:
- 2 Carrots
- Chopped walnuts
- Fresh mint leaves
Zubereitung
Prep:
- Preheat your oven to 350°F (175°C) conventional heat.
- 200 g CarrotsPeel the carrots, cut them into large chunks, and line a 10-inch (26 cm) springform pan with parchment paper.
Making the batter:
- 100 g Nuts, 2 CarrotsFirst, add the nuts to the mixing bowl and chop for 1 sec / Speed 6. Transfer to a bowl, then add the carrots to the mixing bowl.
- Chop the carrots for 5 sec / Speed 5, then transfer them to the bowl with the nuts.
- 3 Medium eggs, 175 g Sugar, 1 packet Vanilla sugar, 175 g Sunflower oilNext, add the sugar, vanilla sugar, eggs, and oil to the mixing bowl and blend for 40 sec / Speed 4.
- 250 g All-purpose flour, 1 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, 1 tsp Ground cinnamon, 75 g Plain yogurtWhisk together the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—and add them to the mixing bowl along with the yogurt, chopped nuts, and carrots. Process for 10 sec / Speed 4 to form a smooth batter.
- Use a spatula to gently scrape down the sides and fold in any remaining flour. Pour the batter into the prepared springform pan and give it a light shake to level it out evenly.
- Bake on the lower oven rack for about 50 minutes. Toward the end of the baking time, test with a toothpick to make sure it comes out clean.
- Once baked, remove the cake from the oven and let it cool completely before adding the cream cheese frosting.
Making the cream cheese frosting:
- 175 g Full-fat cream cheese (e.g., Philadelphia), 100 g Full-fat Quark (40% fat), 40 g Powdered sugarAdd the cream cheese, quark, and powdered sugar to a bowl and whisk with a wire whip until completely smooth.
- For a gorgeous, level finish, carefully trim off the domed top of the cooled cake, then spread the cream cheese frosting evenly over the top using an offset spatula (or cake server).
- Using the tip of your offset spatula or the back of a teaspoon, create a pretty spiral pattern in the cream.
Decorating:
- Chopped walnuts, Fresh mint leavesGarnish the outer edge with chopped walnuts. Peel 1–2 carrots, then use a vegetable peeler to shave off very thin ribbons. Tightly roll each ribbon into a tiny carrot rose and gently press them into the frosting along the top edge. Finish by tucking a few fresh mint leaves around the carrot roses.
