Carrot Cake Recipe: How to Make This Classic American Cake

The History of Carrot Cake

• Carrot cake’s origins trace back centuries. Historians found the first carrot cake recipe in a 10th-century Arab cookbook. The cake arrived in Europe during the 16th century, with a mention in a British cookbook.
• Carrot cake crossed the Atlantic in the luggage of British colonists. According to historians, on November 25, 1783—the day the last British troops left New York—General George Washington celebrated the end of the Revolutionary War with carrot cake at Fraunces Tavern. The tavern still stands at 54 Pearl Street in the Financial District.
• Carrot cake in those days wasn’t quite like 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 (small groceries with sandwich counters).

Ingredients for 6 to 8 Servings

• 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 perfectly 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/ Coat 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 fluffy.
• 5/ Add the vanilla bean seeds.
• 6/ Zest the orange and stir the zest into the mixture. Squeeze the orange and add the juice.
• 7/ Stir 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.
• 10/ Add the carrots, nuts, and drained raisins.
• 11/ Butter and flour a baking pan. Use a loaf pan for a traditional shape or a 22 cm (8.7 in) round cake pan for a taller cake.
• 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 horizontally. You can make 2 or 3 layers if you like.
• 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 first layer. Top with the next layer and frost the top.
• 17/ Refrigerate for about 12 hours before serving.
• 18/ Decorate with orange zest, chopped nuts, or a small marzipan carrot. Let your creativity shine and enjoy!

Share Your Carrot Cake Photo!

• Your carrot cake ready? Post your photos on our Destination New York Facebook group.
• Feel free to contact me if you’d like to share a recipe or culinary challenge.