Can I freeze this cake?

According to MenuCochon: Yes, without frosting, it freezes for 3 months. Frost after thawing.

How to grate the carrots?

According to MenuCochon: Use the large holes of a box grater or the shredding disc of a food processor.

According to MenuCochon: Yes, replace with unsweetened coconut flakes for similar texture.

Is the frosting mandatory?

According to MenuCochon: No, but it's the perfect combination! You can also dust with powdered sugar.

Best Carrot Cake ultra moelleux

Name: Delicious Carrot Cake
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 12 portions
Cuisine: Québécoise
Ingredients: 560 ml all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp salt; 4 eggs, separated; 430 ml brown sugar; 180 ml canola oil; 125 ml orange juice; 1 liter peeled and grated carrots; 250 ml chopped walnuts; 125 ml raisins; 250 g softened cream cheese; 30 ml softened unsalted butter; 750 ml powdered sugar

FR|EN

Dessert Pâtisseries

Delicious Carrot Cake

Prep40 min

Cook70 min

Servings12

DifficultyMedium

By Menu Cochon|

December 20, 2025

|Updated: Apr 5, 2026

Dessert Pâtisseries

Delicious Carrot Cake

Prep40 min

Cook70 min

Servings12

DifficultyMedium

By Menu Cochon|

December 20, 2025

|Updated: Apr 5, 2026

This dessert is simply the best carrot cake you'll ever taste! Ultra moist thanks to grated carrots and orange juice, flavored with cinnamon and nutmeg, filled with crunchy walnuts and raisins. Originating from British tradition, it has become a staple in North American homes over the years. The natural sweetness of carrots gives it an unmatched moist texture while remaining relatively light. The secret? Whipping egg whites to stiff peaks and folding them in gently for an airy texture. The cream cheese frosting brings the perfect finishing touch with its sweet-tangy balance. Adding a hint of vanilla to the frosting can also enhance the flavors.

Ingredients

Servings

Cake

Frosting

Preparation

Instructions

0/8

Prepare the pans
Preheat oven to 180°C (350°F). Butter two 20 cm springform pans and line bottoms with parchment paper.
Mix dry ingredients
In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
Whip the whites
Beat egg whites until foamy. Gradually add 250 ml brown sugar while beating until stiff peaks form.
Prepare the base
In another bowl, mix egg yolks, oil, orange juice, and remaining brown sugar.
Assemble the batter
Fold dry ingredients into yolk mixture. Gently fold in whipped whites, then carrots, nuts, and raisins.
Bake
Divide between pans. Bake 1h10 or until a toothpick comes out clean. Cool completely.
Prepare the frosting
Beat cream cheese and butter. Gradually add powdered sugar until smooth and creamy.
Frost the cake
Unmold cakes. Spread frosting between layers and on top of cake.

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Our Tips

Chef's tips for making this recipe

For an extra kick, add a pinch of ginger. You can also substitute walnuts with pecans for a different twist in flavors. Wrap it tightly in aluminum foil to prevent drying. If you prefer a gluten-free version, substitute the flour with a gluten-free flour blend. You can even add orange zest for an extra citrusy touch.

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Serving Suggestions

This recipe keeps 5 days in the refrigerator. Take it out 30 minutes before serving so the frosting is creamier and tastier. Whether for a special occasion or a weekday dessert, this treat will please everyone. Pair it with an Earl Grey tea or a latte for a perfect match, or try a sweet wine like Muscat for those who enjoy sweeter drinks.