This carrot cake is perfectly spiced, moist and unbelievably good! Using candied carrot peels as decoration (optional), cream cheese frosting and sweetened shredded coconut, this cake is simply the best — I make it all the time! A half batch can be made in three 6-inch round cake pans and it only needs to bake 20-25 mins.
4.87 stars (83 reviews)
candied carrot peels, carrot cake, carrot cake with cream cheese frosting
- Preheat the oven to 200°F / 95°C. Line two baking sheets with a silicone baking mats.
- In a saucepan over medium-low heat, bring the sugar, water, orange blossom water (optional), and salt to a simmer. Cook until the sugar is completely melted, about 5 minutes. Turn off the heat, add the carrot peels, and let them sit in the hot syrup just until the peels are turning translucent, about 10 to 15 minutes.
- Remove the excess syrup from the peels by gently squeegeeing them between your fingers, then lay them out on the prepared baking sheet. (see the YouTube Video)
- Bake until the carrot peels start to curl up, anywhere from 30-60 minutes, depending on their thickness. Run the blade of a small offset spatula under the peels and gently flip them over. continue to bake until they are completely dry; this can take several hours. Transfer to an airtight container and store in a cool, dry place for up to 48 hours. Pro Tip: The candied carrot peels do not do well in a humid environment. If it is humid, they will soften and wilt. This is also true if you put them in the refrigerator.
- Preheat oven to 350°F / 175°C. Generously grease two 8 by 3-inch cake pans, then line them with greased parchment paper. (or for a half batch, three 6-inch pans)
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
- In a separate bowl, whisk together both sugars, oil, eggs, vanilla, orange zest, 1 3/4 cups / 150g of the coconut, dried fruit, and carrots. Then add the dry ingredients and mix just until uniformly combined.
- Divide the batter into the two prepared pans and spread evenly using an offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
- Bake until a tester comes out clean, 50 to 55 minutes. (or for a half batch, just 20-25 minutes). Let cakes cool completely before removing from the pans. Remove the parchment paper and place one cake layer on a serving plate.
- Put one of the layers** of cake on an 8-inch Cardboard Cake Circle and then top it with 1 cup of the cream cheese icing. Repeat with the next layers.**Pro Tip: The photos above show an 8-inch cake with four layers. I cut the two 8-inch cake layers in half before layering them with the cream cheese frosting.
- Cover the cake with a thin crumb coat (watch video for crumb coat instructions). Then finish with a coating of the cream cheese icing (watch video for smooth icing instructions). You can leave it simple OR press coconut onto the sides OR make the candied carrot peels to decorate the sides. Serve cake immediately or store in the refrigerator (***see note about candied carrot peels), covered, for up to 3 days.
- If you make this recipe in April, I hope you'll join us for Zoë Baking Academy for a chance to win a copy of my book, Zoë Bakes Cakes! Details here. Don't forget to leave a rating and review!