Carrot cake (Yotam Ottolenghi)
06 November 2026
Difficulty:
Price: Cheap
🔥 650 calories per serving
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Autumn, the best season to put vegetables in spice cakes and indulge! So after the pumpkin cake, here comes the carrot cake, and not just any carrot cake since it’s Yotam Ottolenghi's recipe (found on the blog C’est ma fournée). I use his savory recipes a lot, but his sweet recipes are excellent too, and this cake won't make me say otherwise. Very moist, well-flavored, humid, and melting, with its creamy frosting, this cake should please you 😉
Shopping list :
160g of flour
2g of baking powder
2.5g of baking soda
0.7g of ground cloves
3g of cinnamon
1 egg
1 egg yolk
2 egg whites
1 pinch of salt
200g of neutral oil (grape seed oil for example)
270g of powdered sugar
50g of chopped nuts (or pecans) + a few for decoration
135g of grated carrots
50g of grated coconut
175g of Philadelphia
70g of butter
35g of icing sugar
25g of honey
Preparation time: 30 minutes + 1 hour of baking
For two 18cm cakes (I made one 20cm cake + one 16cm cake):
The cake :
160g of flour
2g of baking powder
2.5g of baking soda
0.7g of ground cloves
3g of cinnamon
1 egg
1 egg yolk
2 egg whites
1 pinch of salt
200g of neutral oil (grape seed oil for example)
270g of powdered sugar
50g of chopped nuts (or pecans)
135g of grated carrots
50g of grated coconut
Whisk the oil with the sugar, add the egg and the egg yolk.
Add the grated carrots, then the nuts (pecans for me) and the coconut.
Finally, incorporate the previously mixed and sifted powders (flour, baking powder, baking soda, salt, and spices).
Beat the egg whites until stiff, and gently fold them into the previous batter.
Bake for 1 hour in the preheated oven at 150°C (to be adjusted according to your mold and oven). Unmold and let cool on a rack.
The frosting :
175g of Philadelphia
70g of softened butter
35g of icing sugar
25g of honey
A few chopped nuts or pecans
Whisk the Philadelphia to soften it, then whisk the softened butter with the icing sugar and honey. Mix the two preparations (if you wish, you can add a bit of vanilla, cinnamon, or even orange zest).
Spread (or pipe) the frosting on the cake, then decorate with a few chopped nuts before indulging!
Shopping list :
160g of flour
2g of baking powder
2.5g of baking soda
0.7g of ground cloves
3g of cinnamon
1 egg
1 egg yolk
2 egg whites
1 pinch of salt
200g of neutral oil (grape seed oil for example)
270g of powdered sugar
50g of chopped nuts (or pecans) + a few for decoration
135g of grated carrots
50g of grated coconut
175g of Philadelphia
70g of butter
35g of icing sugar
25g of honey
Preparation time: 30 minutes + 1 hour of baking
For two 18cm cakes (I made one 20cm cake + one 16cm cake):
The cake :
160g of flour
2g of baking powder
2.5g of baking soda
0.7g of ground cloves
3g of cinnamon
1 egg
1 egg yolk
2 egg whites
1 pinch of salt
200g of neutral oil (grape seed oil for example)
270g of powdered sugar
50g of chopped nuts (or pecans)
135g of grated carrots
50g of grated coconut
Whisk the oil with the sugar, add the egg and the egg yolk.
Add the grated carrots, then the nuts (pecans for me) and the coconut.
Finally, incorporate the previously mixed and sifted powders (flour, baking powder, baking soda, salt, and spices).
Beat the egg whites until stiff, and gently fold them into the previous batter.
Bake for 1 hour in the preheated oven at 150°C (to be adjusted according to your mold and oven). Unmold and let cool on a rack.
The frosting :
175g of Philadelphia
70g of softened butter
35g of icing sugar
25g of honey
A few chopped nuts or pecans
Whisk the Philadelphia to soften it, then whisk the softened butter with the icing sugar and honey. Mix the two preparations (if you wish, you can add a bit of vanilla, cinnamon, or even orange zest).
Spread (or pipe) the frosting on the cake, then decorate with a few chopped nuts before indulging!
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