• Raw carrots, finely grated
    2 cups
  • Sugar
    2 cups
    – 470 kcal
  • Vegetable oil or canola oil
    1 1/2 cups
  • Eggs
    – 130 kcal
  • Vanilla extract 1 teaspoon
  • Flour
    3 cups
  • Baking powder
    2 teaspoons
    – 156 kcal
  • Sodium bicarbonate 1 teaspoon
  • Salt
    1 teaspoon
    – 1 kcal
  • Ground cinnamon 1 teaspoon
  • freshly grated nutmeg
    1/2 teaspoon

Calories refer to 100 grams of the product.

If you love homemade carrot cake, it’s time to try carrot bread. This delicious version of the traditional carrot cake is shaped like a loaf of bread, cut into thick slices and filled with all sorts of flavors. Carrot tortillas are super soft, with incredible flavor thanks to warm spices like cinnamon and nutmeg. The nuts add texture to the recipe and are a delicious addition to the soft texture of the cake, which melts on the tongue. The recipe can also be easily adapted: nuts can be replaced by dried fruit, chocolate pieces or raisins. Whatever you decide, we guarantee you’re going to love this carrot cake!

How to make a carrot cake roll

Preheat oven to 350°F. Lightly spray two pans with baking spray. Carrots in a bowl.

Sift the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Mix well.

Combine grated carrots, sugar, oil, eggs and vanilla in a medium bowl.

Add the carrot mixture to the flour mixture and stir well. Carefully fold in the chopped nuts.

Fill each pan about halfway with dough.

Lightly brush the dough with the cream cheese icing.

Cover the cream cheese frosting with the rest of the heat. You can garnish it with additional chopped nuts if you like.

Bake for 45-55 minutes, then remove from oven and allow bread to cool for 10 minutes before removing from pan. Allow the cake to cool completely before cutting. Have fun!

How to make cream cheese frosting

Mix the cream cheese, egg, sugar, vanilla and flour. Mix well.


  • Although this recipe is for baking pans, you can break out your pan to make a larger cake, or turn this recipe into a delicious muffin from a muffin pan.
  • Season this carrot cake with ginger and cloves.
  • You don’t like nuts? Replace them with raisins or nuts.
  • Add a little orange or lemon zest to the cream cheese topping for a lively flavor.

frequently asked questions

What flavors go well with carrot cake?

Sweet fruits like pineapple and raisins go well with carrot cake; in fact, they are often added to the dough. What about filling and glazing? The nutty flavors harmonize well with the tangy sweetness of the carrot cake.

Why doesn’t carrot cake taste like carrots?

The more you think about carrot cake, the more illogical it becomes. As the name suggests, it contains carrots, but not carrots – the subtle flavor is overwhelmed by very strong brown sugar, a warm cinnamon embrace with nutmeg and cloves.

Is carrot cake better with butter or oil?

Carrot cake is made with oil, not butter. This allows it to stay moist and sustain itself for a few days. Unfortunately, it also means you lose the leavening power that butter and sugar would give you. … To avoid a thick butter-based cake, many hobby cooks make too much by adding too much baking powder.

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