Just yesterday it snowed like crazy. The biggest snowflakes I’ve ever seen.
Seemed like it would be winter forever.
One hour later, it was all gone.
I know it will probably be winter for another 2 months at least, but I already have that spring feeling.
The days are brighter and longer and the light today was just amazing. I couldn’t stop taking pictures and ended up filling my 8 gigabyte card (yikes!).
On the other hand, how could you not have spring feelings when you find lilacs in the flower shop (yes, lilacs!!)? I’m not sure what the other flowers are, but they definitely make me think of spring. Delicate and beautiful.
I’ve been wanting to make this carrot cake again for quite some time. The recipe is from my first book (which I just proofread in English by the way, yaay!) so I knew it would be delicious. It’s super moist, stuffed with nuts and lots and lots of grated carrot, it has just the right amount of cinnamon and it’s filled with cream cheese frosting, which is always equally awesome. It doesn’t end there though, on top of all that, there’s a whole lotta coconut chips. Yeah. That’s what makes it deluxe!
Carrot cake deluxe
Recipe from my book, Lomelinos tårtor (Lomelino’s cakes)
150 g butter
3 large eggs
150 g (1/2 cup & 1 heaping tablespoon) granulated sugar
120 g (1/2 cup & 1 heaping tablespoon) brown sugar, firmly packed
1 tsp vanilla sugar or extract
180 g (1 1/4 cups) all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
250 g (about 1 3/4 cups) carrots, finely grated
100 g walnuts (or pecans), chopped
150 ml (1/2 cup & 1 heaping tablespoon) apple sauce
Cream cheese frosting
100 g softened butter
300 g cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla sugar or 1/2 tsp vanilla extract
Coconut chips or grated coconut
1. Heat oven to 350F (175°C).
2. Butter and flour two 6-inch (15 cm) cake pans.
3. Melt butter and leave to cool.
4. Beat eggs and sugars until fluffy and lighter in color. Add butter and vanilla and beat until combined.
5. Mix flour, baking powder, baking soda and cinnamon in a bowl, then sift into the batter. Stir until just smooth.
6. Add grated carrot, nuts and apple sauce and stir until combined. Divide batter between the two cake pans.
7. Bake for about 40-45 minuter, or until a cake tester comes out clean.
8. Leave to cool for 20 minutes, then turn out onto a wire rack to cool completely.,
Cream cheese frosting
1. Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth.
2. Put the bowl in the fridge while you cut the cake.
1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.
2. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a (don’t make it too thick as the cake might will be a bit wobbly at first) layer of frosting on the first layer. Repeat this until you’ve used up all layers.
3. Spread a thin layer of frosting all over the cake (crumb coating), and put in the fridge for 15 minutes (this is optional, mostly to secure any loose crumbs). Spread the rest of the frosting on the cake. Press (more like throw!) coconut chips over the top and the side of the cake. Keep the vacuum nearby!
Carling Stiksma says
Thank you so much!
Linda, it's so amazing!
Thank you! <3
Your pictures light up my day! Thank you so much!
Can I ask you the diameter of the baking pan?Thank you
15 cm/6 inch as stated in the recipe 🙂
Amy Lau says
That has to be the most beautiful looking cake I've ever seen- it looks too good to eat!!
Why, thank you Amy! x
cynthia | two red bowls says
This is simply gorgeous, Linda! Your photography is endlessly inspirational. Thank you so much for this 🙂
You are ever so sweet Cynthia! Thank you! x Linda
I've made this cake for my birthday last September and everyone loved it (it's one of my favourites from your book). So I recommend it to everyone 🙂 I think it's because of your book I found my love for baking.
Aww, that is too sweet Sam! I'm so glad you like my book and that you found your love for baking 🙂 x Linda
Anoushka Unknown says
My fiance and I love carrot cake! One problem was that we did not know how to make it look good/festive for our wedding…This has just resolved this issue. It's beautiful, and I can only imagine how it tastes….
Thank you! 🙂
Lovely! I'm so glad I could help 🙂
How big ate the two cake pans you have used for this cake?
15 cm/6 inch 🙂
Sini | my blue&white kitchen says
I know exactly what you mean, Linda! Am getting that spring feeling too. The changing of the seasons is always a special time. This carrot cake is lovely and the coconut flakes make it extra special. Would be lovely as an engagement or wedding cake! Or on a regular Thursday night.
It sure is. There is just something in the air..
Absolutely divine. Thank you for this post!
Thank you Marie! x
this is just awesome 😀 i've been reading your blog for quite a while now, but it seems, each post gets better and better 🙂
thanks a lot for sharing all that inspiration with us 🙂
greetings from vienna,
How sweet of you to say so Salma! Thank you so so much!
Thanks Alessandra! x
Telling Little Stories says
Mmmmmmhhh, Nice cake, Nice pictures And really Nice presentation!!!!! Congratulations
Thank you so much!
Wow… These pictures are so inspiring and beautiful! And the cook is to die for…
Let it be Cosy – Food, Photography, Beauty
Sabrina Lucille says
this looks absolutely amazing!!
Sabrina Lucille says
carrot cake is by far my favourite cake 🙂
followed you on bloglovin! xx
Katrina @ Warm Vanilla Sugar says
Carrot cake is my faaaaaav! This looks lovely!
One of my faves too! Thanks Katrina!
Cake looks amazing- as does the light! So hard to imagine all that snow when here in Australia we are dealing with weeks of 40 plus degree celcius weather xxx The snow must be so pretty x
Thank you Kylie!
And so hard for me to imagine it being over 40°C! It's hardly ever that warm here, not even during the summer! x
Olga Nunez Miret says
Beautiful and it looks yummy!
Thank you Olga!
OJ vad gott! Den här måste jag baka, älskar morotskaka 😀
Härligt! Hoppas du gillar den 🙂
Coco Cake Land says
i'm in LOVE! i need to come to sweden to have a cake party with you. xo
Yesss! That would be one awesome party! xo
Laura (Tutti Dolci) says
So gorgeous, I love the cream cheese frosting and coconut chips!
Thanks Laura! Me too! x
Beautiful photos, love the coconut chips on top! My favorite carrot cake always has lots of walnuts in it and a little bit of mixed spice, other than that this is pretty much my perfect cake 😀
Thank you Sofia!
Almost the same them, except there is only cinnamon in this one 🙂
It looks so delicious! And your pictures are just amazing, I also get spring feelings seeing them 😉 rebecca
Thank you Rebecca! Happy to hear that as those were my intentions.. spring is on its way! x
Nancy @ gottagetbaked says
I love everything about this post: the beautiful photos, the incredible cake with the lovely coconut covering that creamy frosting, the delicate flowers in vases. It's all so beautiful.
What a sweet comment Nancy! Thank you! x
Laura@baking in pyjamas says
I love carrot cake so this is definitely getting pinned and saved. Is your book out as an english publication? Beautiful photography.
Thank you Laura!
No, not yet but it will be available this autumn!
Fashion Ganache says
Looks absolutely amazing! I can't wait to try this out myself!!
Now following you on Bloglovin'!
Tsui @ Fashion Ganache.
Awesome! Let me know how it goes if you do try 🙂
Melissa @ Treats With a Twist says
I'm just so in love with this cake. Ever since I saw you IG it. Can't stop staring. My favorite.
Thank you so much Melissa! x
Your photography on this is amazing!! Definitely bookmarking this to make on a future date <3 Thanks for the recipe!
Thank you Annie! <3 x Linda
Absolutely delish. Looks sooo lovely.
Thanks so much!
I wish I'd have so much space for pictures. Now my "photo booth" is single table and wall 🙂
And a cake – OMG I wish I could cook it now. I definetely have to give it a try for next event – maybe for moms bday. Just she's not a fan of nuts due to fake teeth – what do you suggest to exchange it for?
I think you could omit the nuts altogether! I haven't tried it though 🙂
This look so festive and yummy!
Thank you for the recipe, you are o talented!!
Thank you so much! x
I love that your cakes are 6 inches! For a smaller household it it a perfect size and you don't see a lot of these recipes for cakes in this size.
I agree! I love this size so much. It's easier to work with too!
Thanks Johanna! 🙂
In Belgium, we don't have apple sauce sent in grocery store…
Can I replace it with maple syrup or something else?
I wouldn't suggest replacing it with maple syrup.. maybe you could use yogurt or something like that. I haven't tried though so I can't say for sure!
Hi! I'm belgian and we actually have apple sauce in stores 😉 it's "compote de pommes" in French or applemoes in nederlands 🙂
your blog is so perfect, oh mon Dieu, it's so amazing here 🙂
Thank you kindly!
Nicole (Bellenza Party Suite) says
Looks so tasty! Love the lilacs, too!
Thank you Nicole! I love them too 🙂
Involtini di Peperone says
This is a real cake in blossom!!! It looks so good and delicious! I tried other recipe of carrot cake, one with olive oil instead of butter…I will try yours asap so to decide which one is my fave! 🙂
Thank you so much! Let me know how it goes 🙂
I just followed your recipe for this delicious cake & it turned out so great!! I've never baked a Carrot cake that's as good as this. The whole family Loved it 🙂
Thank you Linda and hope to see more recipes from you soon. ♥
Bárbara González says
Carrot cake has always been one of my favorites
I would love to make this cake for my birthday! But in Holland we're not that familiar with cream cheese on cakes, what kind of brand did you use? and is is possible to replace the all purpose flour for spelt flour?
Hi, I'm belgian and I used the cream cheese from colruyt. I think you can also use "petit suisse"
This cake looks incredible, as do all your recipes! I wanted to ask how long this cake will last? I'd like to make it for my mum's birthday but I would only have time to make this on Wednesday night, would it still be fresh for Friday? Maybe I could ice it on Friday? Thanks J
I tried your recipe this week and it was really good! thank you very much!
Wedding Cake Toppers says
Orange zest is one of those little-known secrets to making perfect carrot cake, and can really take your cake from tasting 'good' to tasting great. Just grate the zest of one large orange and mix it into the batter with the carrots.
Elma Rama says
Hello dear! I am totally in love with your posts. Gorgeous and delicious recipes!
Take a look at my blog as I also do cooking and photography posts:
Thanks doll and have a great day!
Hello! I love your cakes!
If I want to make a 12" cake, can I just double the recipe?
Hi, thank you!
You could do that for sure, but I don't know how tall it will be since I haven't tried. And remember to adjust baking time 🙂 Best of luck!
I love your blog. I've tried a couple of recipes and they work every time.
I'm planning on doing this cake but im not sure what Apple Sauce is.
Is it something you buy ready made? or your prepare it at home?
I don't think I can find it here so I'm thinking of preparing it at home. I looked for some recipes online. Do you recommend any?
I'm so happy to hear that they are working for you! 🙂
I usually buy it ready made but it's actually very simple to make at home. I don't have a specific recipe for it, but I'm sure you can find something good online (such as the one on Allrecipes which has a high rating)! Best of luck to you!
Great : )
Thank you Linda!