Carrot Cake Recipe: How to Make This Classic American Cake

The History of Carrot Cake

• Carrot cake has ancient roots. Historians found the first recipe for a carrot cake in a 10th-century Arabic cookbook. The cake arrived in Europe during the 16th century, with mentions appearing in British cookbooks.
• Carrot cake crossed the Atlantic in the luggage of British colonists. According to historical accounts, on November 25, 1783—the day the last British troops left New York—General George Washington celebrated the end of the Revolutionary War by eating carrot cake at Fraunces Tavern. The tavern still stands at 54 Pearl Street in the Financial District.
• Carrot cake in those days was not quite the same as today’s version. The signature cream cheese frosting wasn’t added until the 1960s.
• Carrot cake remains deeply tied to New York. You’ll find it easily in New York bakeries and on the menus of American restaurants, diners, and delis.

Ingredients (Serves 6 to 8)

• 280 g (9.9 oz) carrots.
• 240 g (8.5 oz) flour.
• 3 large eggs or 4 small eggs.
• 130 g (4.6 oz) brown sugar.
• 130 g (4.6 oz) melted butter.
• 1 vanilla bean.
• 50 g (1.8 oz) raisins.
• 25 g pecans, roughly chopped.
• 25 g walnuts, roughly chopped.
• 1 large orange (for zest and juice).
• 2 teaspoons cinnamon.
• 1 teaspoon baking soda.
• ½ teaspoon salt.
• ½ teaspoon baking powder.
• A few grinds of black pepper.

For the Frosting

• 200 g (7.1 oz) powdered sugar.
• 50 g (1.8 oz) softened butter.
• 100 g (3.5 oz) cream cheese.
• 2 or 3 drops lemon juice.

These quantities work well for frosting the top. If you want to frost the entire cake, double the amounts.

Recipe Steps

• 1/ Peel the carrots and grate them finely.
• 2/ Toss the carrots with 1 tablespoon of flour. Set aside.
• 3/ Soak the raisins in warm water for 5 minutes.
• 4/ Whisk the eggs and sugar in a bowl or mixer until light and fluffy.
• 5/ Stir in the vanilla bean seeds.
• 6/ Zest the orange and fold the zest into the mixture. Mix well. Squeeze the orange and add the juice to the mixture.
• 7/ Fold in the melted butter with a wooden spoon.
• 8/ Add the cinnamon, baking soda, salt, and a pinch of pepper.
• 9/ Gradually fold in the flour and baking powder until smooth and combined.
• 10/ Add the carrots, nuts, and drained raisins.
• 11/ Butter and flour a baking pan. For a loaf-shaped cake, use a loaf pan; for a taller, rounder cake, use a 22 cm (8.7 in) round pan.
• 12/ Pour the batter into the pan.
• 13/ Bake at 180°C (350°F) for 40 to 45 minutes.
• 14/ Once cooled, slice the cake carefully lengthwise. You can make 2 or 3 layers if you prefer.
• 15/ Make the frosting by mixing the softened butter, powdered sugar, and lemon juice. Add the cream cheese and blend until smooth.
• 16/ Spread frosting on the top of the first slice. Place the second slice on top and frost again.
• 17/ Refrigerate the carrot cake for about 12 hours before serving.
• 18/ Decorate with orange zest, chopped nuts, or even a small marzipan carrot. Let your creativity shine—and enjoy!

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