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    10 Wonderful Carrot Cake Recipes From Around The World

    15 Mins Read

    Welcome to this special collection from foodten.com – 10 unique and delicious carrot cake recipes from around the world! Carrot cake is a timeless dessert classic, with its perfect combination of naturally sweet carrots, aromatic spices, and smooth creamy frosting.

    From beloved traditional versions to creative variations like Indian-style carrot cake with rose water or no-bake carrot cake, this collection promises to satisfy every palate. We’ve meticulously selected and tested each recipe to ensure perfect results even for beginners.

    Whether you’re looking for a gluten-free option, a low-sugar version for a healthier diet, or a luxurious variation with special salted caramel topping, this collection has the answer for you. Explore and discover your own favorite carrot cake recipe!

    1. Traditional Carrot Cake

    Ingredients:

    • 2 cups all-purpose flour
    • 2 cups finely grated carrots
    • 4 eggs
    • 1 cup vegetable oil
    • 2 cups granulated sugar
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup chopped walnuts
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves

    For the cream cheese frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract

    Instructions:

    1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
    3. In another bowl, beat together eggs, oil, and sugar until well combined and slightly lighter in color.
    4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
    5. Fold in the grated carrots and chopped walnuts.
    6. Divide the batter evenly between the prepared pans.
    7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

    For the frosting:

    1. Beat cream cheese and butter together until smooth.
    2. Gradually add powdered sugar, mixing well after each addition.
    3. Stir in vanilla extract.
    4. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
    5. Decorate with additional chopped walnuts if desired.

    Serve at room temperature or chilled. Store in the refrigerator for up to 5 days.

    2. Pineapple and Coconut Carrot Cake

    Ingredients:

    • 2 cups all-purpose flour
    • 2 cups grated carrots
    • 1 cup crushed pineapple, drained
    • 1 cup shredded coconut
    • 3/4 cup vegetable oil
    • 3 eggs
    • 1 1/2 cups granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger

    For the frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup toasted coconut flakes for garnish

    Instructions:

    1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
    2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger.
    3. In a large bowl, beat together eggs, oil, and sugar until smooth.
    4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    5. Fold in grated carrots, drained pineapple, and shredded coconut.
    6. Pour batter into the prepared pan.
    7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
    8. Allow cake to cool completely in the pan on a wire rack.

    For the frosting:

    1. Beat cream cheese and butter until smooth and creamy.
    2. Gradually add powdered sugar and vanilla, beating until light and fluffy.
    3. Spread frosting over the cooled cake.
    4. Sprinkle with toasted coconut flakes.

    Store in the refrigerator for up to 1 week.

    3. Gluten-Free Carrot Cake

    Ingredients:

    • 2 cups rice flour
    • 1/2 cup almond flour
    • 2 cups grated carrots
    • 4 eggs
    • 1 cup coconut oil, melted
    • 1 1/2 cups brown sugar
    • 2 teaspoons baking powder (gluten-free)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon xanthan gum
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped pecans (optional)

    For the frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract

    Instructions:

    1. Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
    2. In a large bowl, whisk together rice flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, and xanthan gum.
    3. In another bowl, beat eggs, melted coconut oil, brown sugar, and vanilla extract until well combined.
    4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
    5. Fold in the grated carrots and chopped pecans if using.
    6. Divide the batter evenly between the prepared pans.
    7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

    For the frosting:

    1. Beat cream cheese and butter together until smooth.
    2. Gradually add powdered sugar and vanilla, beating until creamy.
    3. Once cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

    Store in an airtight container in the refrigerator for up to 5 days.

    4. Vegan Carrot Cake

    Ingredients:

    • 2 1/2 cups all-purpose flour
    • 2 cups grated carrots
    • 1 cup unsweetened applesauce
    • 1 cup vegetable oil
    • 1 1/2 cups granulated sugar
    • 1/4 cup plant-based milk (almond, soy, or oat)
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon vanilla extract
    • 1/2 cup raisins (optional)
    • 1/2 cup chopped walnuts (optional)

    For the vegan cream cheese frosting:

    • 8 oz vegan cream cheese
    • 1/2 cup vegan butter
    • 3 cups powdered sugar
    • 1 teaspoon vanilla extract

    Instructions:

    1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan.
    2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
    3. In another bowl, mix together oil, sugar, applesauce, plant-based milk, apple cider vinegar, and vanilla extract until well combined.
    4. Add the wet ingredients to the dry ingredients and stir just until combined.
    5. Fold in the grated carrots, raisins, and walnuts if using.
    6. Pour the batter into the prepared pan.
    7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool completely in the pan on a wire rack.

    For the frosting:

    1. Beat vegan cream cheese and vegan butter until smooth.
    2. Gradually add powdered sugar and vanilla, mixing until creamy.
    3. Spread the frosting over the cooled cake.

    Store in the refrigerator for up to 5 days.

    5. Low-Sugar Carrot Cake

    Ingredients:

    • 2 cups whole wheat flour
    • 2 cups grated carrots
    • 4 eggs
    • 1/2 cup extra virgin olive oil
    • 1/2 cup honey
    • 1/4 cup apple juice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1/2 cup chopped walnuts
    • 1/4 cup ground flaxseed

    For the light cream cheese frosting:

    • 8 oz low-fat cream cheese
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • 2 tablespoons Greek yogurt

    Instructions:

    1. Preheat oven to 325°F (165°C). Grease and line a 9-inch square baking pan.
    2. In a bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground flaxseed.
    3. In another bowl, beat eggs, olive oil, honey, apple juice, and vanilla extract.
    4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
    5. Fold in the grated carrots and chopped walnuts.
    6. Pour the batter into the prepared pan.
    7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the cake to cool completely in the pan on a wire rack.

    For the frosting:

    1. Beat cream cheese until smooth.
    2. Add honey, vanilla extract, and Greek yogurt, and mix until well combined.
    3. Spread the frosting over the cooled cake.

    Store in the refrigerator for up to 1 week.

    6. Mini Carrot Cake Cupcakes

    Ingredients:

    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups grated carrots
    • 2 eggs
    • 2/3 cup vegetable oil
    • 3/4 cup granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon vanilla extract
    • 1/4 cup chopped pecans

    For the frosting:

    • 4 oz cream cheese, softened
    • 2 tablespoons unsalted butter, softened
    • 1 1/2 cups powdered sugar
    • 1/2 teaspoon vanilla extract
    • Tiny carrot decorations made from fondant (optional)

    Instructions:

    1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
    2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    3. In another bowl, beat together eggs, oil, sugar, and vanilla extract until well combined.
    4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
    5. Fold in the grated carrots and chopped pecans.
    6. Fill each mini muffin cup about 2/3 full with batter.
    7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    For the frosting:

    1. Beat cream cheese and butter until smooth.
    2. Gradually add powdered sugar and vanilla, mixing until creamy.
    3. Pipe or spread the frosting onto the cooled cupcakes.
    4. Top with tiny fondant carrots if desired.

    Store in an airtight container in the refrigerator for up to 5 days.

    7. Indian-Style Carrot Cake

    Ingredients:

    • 2 cups all-purpose flour
    • 2 cups grated carrots
    • 3 eggs
    • 1 cup vegetable oil
    • 1 1/2 cups granulated sugar
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup golden raisins soaked in rose water
    • 1/4 cup chopped pistachios
    • 1 tablespoon rose water

    For the frosting:

    • 8 oz mascarpone cheese
    • 1/2 cup heavy cream
    • 1/3 cup powdered sugar
    • 1 tablespoon rose water
    • Dried rose petals and chopped pistachios for garnish

    Instructions:

    1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
    2. In a bowl, sift together flour, baking powder, baking soda, salt, garam masala, cardamom, cinnamon, and ginger.
    3. In another bowl, beat eggs, oil, and sugar until well combined.
    4. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
    5. Fold in the grated carrots, drained soaked raisins, chopped pistachios, and rose water.
    6. Pour the batter into the prepared pan.
    7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow the cake to cool completely in the pan on a wire rack.

    For the frosting:

    1. Beat mascarpone cheese until smooth.
    2. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form.
    3. Fold the whipped cream into the mascarpone, then add rose water.
    4. Spread the frosting over the cooled cake.
    5. Garnish with dried rose petals and chopped pistachios.

    Store in the refrigerator for up to 3 days.

    8. Carrot Cheesecake

    Ingredients:

    For the carrot cake base:

    • 2 cups all-purpose flour
    • 2 cups grated carrots
    • 4 eggs
    • 1 cup vegetable oil
    • 1 1/2 cups granulated sugar
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt

    For the cheesecake layer:

    • 16 oz cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract

    For the topping:

    • 4 oz cream cheese, softened
    • 2 tablespoons unsalted butter, softened
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/4 cup chopped walnuts for garnish

    Instructions:

    1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.

    For the carrot cake base:

    1. In a bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
    2. In another bowl, beat eggs, oil, and sugar until well combined.
    3. Add the dry ingredients to the wet mixture and stir until just combined.
    4. Fold in the grated carrots.
    5. Pour 2/3 of the carrot cake batter into the prepared pan, reserving the remaining 1/3 for later.

    For the cheesecake layer:

    1. Beat cream cheese and sugar until smooth.
    2. Add eggs one at a time, beating well after each addition.
    3. Stir in vanilla extract.
    4. Carefully pour the cheesecake mixture over the carrot cake batter in the pan.
    5. Drop spoonfuls of the remaining carrot cake batter on top of the cheesecake layer.
    6. Use a knife to gently swirl the batters together, creating a marbled effect.
    7. Bake for 50-60 minutes, or until the center is almost set.
    8. Allow to cool completely in the pan, then refrigerate for at least 4 hours or overnight.

    For the topping:

    1. Beat cream cheese and butter until smooth.
    2. Gradually add powdered sugar and vanilla, mixing until creamy.
    3. Spread the topping over the chilled cake.
    4. Sprinkle with chopped walnuts.

    Store in the refrigerator for up to 5 days.

    9. No-Bake Carrot Cake

    Ingredients:

    For the crust:

    • 200g graham crackers, crushed
    • 1/2 cup unsalted butter, melted
    • 2 tablespoons granulated sugar

    For the filling:

    • 2 cups grated carrots
    • 16 oz cream cheese, softened
    • 1 cup granulated sugar
    • 2 tablespoons unflavored gelatin
    • 1/2 cup lemon juice
    • 1 cup heavy cream, whipped
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon vanilla extract

    For the topping:

    • 1 cup heavy cream, whipped
    • 2 tablespoons powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/4 cup finely grated carrots for garnish

    Instructions:

    For the crust:

    1. In a bowl, combine crushed graham crackers, melted butter, and sugar.
    2. Press the mixture firmly into the bottom of a 9-inch springform pan.
    3. Refrigerate while preparing the filling.

    For the filling:

    1. In a small bowl, sprinkle gelatin over lemon juice and let stand for 5 minutes to soften.
    2. Heat the gelatin mixture in the microwave for 15-20 seconds, or until dissolved.
    3. In a large bowl, beat cream cheese and sugar until smooth.
    4. Stir in the dissolved gelatin mixture, cinnamon, nutmeg, and vanilla extract.
    5. Fold in the grated carrots and whipped cream.
    6. Pour the filling over the prepared crust.
    7. Refrigerate for at least 6 hours or overnight until set.

    For the topping:

    1. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
    2. Spread or pipe the whipped cream over the set cake.
    3. Garnish with finely grated carrots.

    Store in the refrigerator for up to 3 days.

    10. Carrot Cake with Salted Caramel Sauce

    Ingredients:

    For the cake:

    • 2 cups all-purpose flour
    • 2 cups grated carrots
    • 4 eggs
    • 1 cup vegetable oil
    • 1 1/2 cups brown sugar
    • 1/2 cup caramel sauce
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon sea salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves

    For the salted caramel sauce:

    • 1 cup granulated sugar
    • 6 tablespoons unsalted butter, cubed
    • 1/2 cup heavy cream
    • 1 teaspoon sea salt

    For the frosting:

    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1/4 cup salted caramel sauce
    • Additional sea salt for sprinkling

    Instructions:

    For the salted caramel sauce:

    1. In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns amber in color.
    2. Add butter and stir until melted.
    3. Slowly pour in heavy cream (mixture will bubble rapidly) and continue stirring.
    4. Remove from heat and stir in sea salt.
    5. Allow to cool to room temperature.

    For the cake:

    1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
    2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
    3. In another bowl, beat eggs, oil, brown sugar, and 1/2 cup of the prepared caramel sauce until well combined.
    4. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
    5. Fold in the grated carrots.
    6. Divide the batter evenly between the prepared pans.
    7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    8. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.

    For the frosting:

    1. Beat cream cheese and butter until smooth.
    2. Gradually add powdered sugar, mixing well.
    3. Add 1/4 cup of the prepared caramel sauce and mix until incorporated.
    4. Once cakes are completely cool, place one layer on a serving plate and spread with some of the frosting.
    5. Place the second layer on top and frost the top and sides of the entire cake.
    6. Drizzle remaining caramel sauce over the top, allowing it to drip down the sides.
    7. Sprinkle with a small amount of sea salt.

    Store in the refrigerator for up to 5 days.

    Now you’ve explored 10 amazing carrot cake recipes from around the world. Each recipe offers a unique culinary experience, from traditional flavors to modern innovations. We hope you’ve found at least one favorite recipe to add to your personal collection.

    Carrot cake isn’t just a dessert – it’s love wrapped in layers of soft cake, joy spread through sweet aromas, and connection through moments shared around the dining table. Each slice tells a story, and we’re delighted to be part of your culinary journey.

    Have you tried any of these recipes yet? Share your results, photos, and thoughts in the comments section below. We’re always eager to hear about your cooking experiences! And don’t forget to follow foodten.com to discover more wonderful recipes from around the world.

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