April 2, 2023

Carrot Cake

Carrot cake is the gateway to the wonderful world of veggies in desserts. My carrot cake has a moist, tender crumb, and boasts sweet, sunny pineapple to brighten up this dessert. This treat is infused with spices as well. The cinnamon and nutmeg give this slice of cake a rich warmth. No nuts, raisins or coconut in sight! Carrot cake pairs so well with cream cheese frosting. The frosting has a subtle citrus tang thanks to the lemon juice.



The crushed pineapple in this recipe adds some fruity sweetness and tenderness to the cake.  If ever you can’t get your hands on a can, or aren’t fond of that fruit, replace the crushed pineapple with applesauce.

Lemon Cream Cheese Frosting

The frosting quantity will give your cake a bit of a naked cake look on the sides.  You might want to double the frosting recipe if you’re a frosting lover. The lemon is subtle in this recipe. If you want to amp it up, add lemon zest.


Kitchen scale

Oven thermometer

3 8-inch round cake pans

Parchment paper

Stand mixer fitted with the paddle attachment




Offset spatula
Small offset spatula

Measuring cup

1/2 tsp, 1 tsp, 1 tbsp

Wire rack

Cake turntable to help frost the cake (optional)

Bon appétit!


Carrot Cake

This carrot cake has a moist, tender crumb, is infused with spices, and boasts sweet, sunny pineapple to brighten up this dessert. The refreshing cream cheese frosting has a subtle citrus tang thanks to the lemon juice.


Ariane | Miel et Ganache










  • 280g (2 cups) all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp kosher salt
  • ¾ cup vegetable oil
  • 250g (1 ¼ cups) granulated sugar
  • 100g (½ cup packed) dark brown sugar
  • 4 large eggs, room temperature
  • 390g (4 cups, 5 carrots) shredded carrots
  • 225g (¾ cup) crushed pineapple


  • 115g (½ cup) cream cheese, softened
  • 113.5g (½ cup, 1 stick) unsalted butter, softened
  • 425g (3 ½ cups) icing sugar
  • 2 tbsp (½ lemon) lemon juice
  • ½ tsp pure vanilla extract


  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 350°F.
  3. Butter three 8-inch round cake pans.  Line the bottoms with parchment paper and dust the sides with flour.  Set aside.
  4. Stir the flour, baking powder, baking soda, cinnamon, nutmeg and salt together in a small bowl.  Set the dry ingredients aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, dark brown sugar and oil together on medium speed for 2 minutes.
  6. Bring the speed down to low and add the eggs one at a time.
  7. Gently fold the dry ingredients into the batter.  Be careful not to overmix!
  8. Fold the pineapple and shredded carrots into the batter until incorporated.
  9. Pour the batter evenly into the 3 prepared cake pans.
  10. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let the cakes cool completely in the pans on a wire rack.
  12. Run a small offset spatula along the edges of the pan to help unmold the cakes.  
  13. Flip the pans upside down.  Once the cakes are released from the pans, peel off the parchment paper.
  14. For the frosting, beat the butter and cream cheese together in the bowl of a stand mixer fitted with the paddle attachment.
  15. Add the vanilla and lemon juice, beating until combined.
  16. Reduce the speed to low as you slowly incorporate the icing sugar, then bring the speed up to medium-high to beat the frosting until you reach an airy consistency.
  17. Assembly: place the bottom layer of the cake on your serving platter.  Add ⅓ of the frosting and use an offset spatula to spread it evenly across the layer.  Repeat for cake layers 2 and 3. 
  18. Slice the cake into 8 generous portions, or 12 more modest slices.
  19. Store in an airtight container in the fridge for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!