Looking for a carrot cake that’s incredibly moist, beautifully spiced, and filled with fresh creaminess? This is your perfect bake! The combination of sweet carrots, warm spices and a tangy lemon cream cheese filling makes this cake a showstopper for spring, Easter, birthdays, or Sunday brunch. It’s one of those cakes people ask you for the recipe. 🥕🍋
Moist Carrot Cake with Lemon Cream Cheese Filling 🥕
Stefie
12
25 minutes
International
Desserts
1h
45-55 min
Ingredients
- 300 g (about 2 cups) finely grated carrots
- 200 g (1 ½ cups) all-purpose or spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger or nutmeg (optional)
- 1 pinch of salt
- 100 g (1 cup) ground almonds or hazelnuts
- 3 medium eggs
- 150 g (¾ cup) brown sugar
- 120 ml (½ cup) neutral oil (e.g. sunflower oil)
- 1 tsp vanilla extract
For the filling:
- 200 g (7 oz) full-fat cream cheese
- 150 g (5.3 oz) mascarpone
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- Zest of 1 organic lemon
- Optional: 2–3 tbsp lemon juice
Directions
- Preheat oven & prepare panPreheat oven to 175 °C (350 °F) top/bottom heat. Grease a springform pan (22–24 cm / 8–9 inch) and line the base with parchment. Grate carrots finely and set aside.
- Mix dry ingredientsIn a bowl, mix flour, baking powder, baking soda, cinnamon, salt, nuts and optional spices.
- Whip eggs & sugarIn a separate large bowl, beat the eggs with brown sugar and vanilla on high speed for 3–5 minutes until the mixture becomes pale and voluminous.
- Emulsify with oilSlowly drizzle in the oil while mixing on medium speed to create a smooth emulsion. Gently fold in the grated carrots.
- Combine & bakeAdd the dry ingredients to the wet mixture and fold everything together until just combined. Pour the batter into the prepared pan and smooth out the top.
Bake for approx. 45 minutes. Use a skewer to test doneness. Let the cake cool completely (about 1 hour), then carefully slice horizontally into two layers. - Prepare the fillingIn a bowl, combine cream cheese, mascarpone, powdered sugar, vanilla and lemon zest. Mix until smooth and fluffy. Add lemon juice to taste if you prefer a fresher note.
- Assemble the cakePlace the bottom cake layer on a serving plate and spread with the lemon cream. Place the second layer on top. Optionally spread a thin layer of cream on top and decorate with chopped nuts, lemon zest or carrot curls.
Hi! I’m Stefie 👩🏻🍳
with over 10 years of experience in Michelin-starred & simpler kitchens. I am so committed to the mission of sharing INSIDER TRICKS from the professional kitchen & exclusive recipes. Join me & elevate your kitchen journey today :)
Unlock my cheatsheets & get
Learn professional techniques for your home, SAVE money & 182 hours in the kitchen while boosting your cooking skills with ease. All that for LESS THAN A CUP OF COFFEE ★ ★ ★ ★ ★
