A Slice of Memory: The Carrot Cake That Started It All
The very first carrot cake I ever tasted was in a small bagel shop tucked away in the streets of Aix-en-Provence. At the time, I was still coming to terms with the idea of enjoying vegetables beyond savoury dishes, and the thought of including them in dessert seemed, frankly, absurd.
It was my friend Ornella who finally convinced me. She insisted—repeatedly—that I had to try it. I was hesitant. Carrots? In a cake? I’d already had my share of greens at lunch, thank you very much. But I agreed to take a bite, if only to quiet her down. To my surprise, that first mouthful completely changed my perspective. I was instantly hooked—and I didn’t hesitate to rush back to the counter to claim the last slice.
Since then, I’ve tasted countless carrot cakes in various countries, each with its own take on the classic. But none have quite matched the flavour of that very first piece. I made a point of returning to Aix-en-Provence several times over the years, always stopping by for a slice. Unfortunately, on my last visit, the shop had closed. That particular chapter, it seemed, had come to an end.
Naturally, I began searching for a new favourite, this time closer to home in Luxembourg. And after a fair bit of tasting, I can confidently say that the best one I’ve found is from Konrad—a cosy café in the heart of Luxembourg City. Their version is rich, balanced, and simply delicious.
Eventually, the urge to bake one myself became too strong to ignore. I had a reliable recipe that worked beautifully in my old oven. But after moving flats, things changed. The cake came out too moist, and not in a good way. That old oven in my former Luxembourg apartment had its quirks—let’s call it “particular.” So I went back to the drawing board, tweaking the recipe until it worked perfectly in more standard conditions.
Now, I’ve finally landed on a version that bakes beautifully no matter what oven you’re using (as of April 2025, at least). It’s been tested in my own kitchen, in my parents’ home, and by a few trusted bakers I know. Even colleagues who aren’t usually fans of carrot cake gave it their seal of approval. That, I think, speaks for itself.
If you’re a fan of carrot cake—or even if you’re a little sceptical, like I once was—I think you’ll enjoy this recipe. It might not be the slice from that little shop in Aix-en-Provence, but it comes pretty close.
Why you’ll love this recipe?
A classic with a nutty twist: The addition of walnuts brings a satisfying crunch that pairs beautifully with the moist, spiced carrot cake.
Perfectly balanced flavours: The warm cinnamon notes in the cake are complemented with the tangy cream cheese frosting, creating a harmonious and irresistible combination.
A crowd-pleasing dessert: With its familiar flavours and luxurious frosting, this cake is always a hit at gatherings or as a special treat.
Homemade with some wholesome notes: Packed with real carrots and healthy nuts, this cake delivers a comforting dessert made with love and care.
Carrot Cake
Ingredients
Cake
- 225 g flour
- 175 g brown sugar
- 135 ml sunflower oil
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 250 g carrots grated
- 50 g walnuts chopped
- 160 g pineapple chopped
- 30 g coconut desiccated
Icing & decoration
- 130 g cream cheese
- 400 g icing sugar
- 1 pack marzipan carrots
Instructions
Cake
- reheat the oven to 180°
- Grate the carrots, chop the walnuts and the pineapple into small chunks.
- Then, whisk together the oil, eggs, flour, sugar and cinnamon until well combined.
- Add the carrots, the walnuts and the pineapple.
- Pour the dough into a round cake tin and bake for around 1 hour (or depending on your oven, until a skewer comes out clean).
Icing & decoration
- While the cake is baking, prepare the icing.
- Cut the butter into little cubes, then whisk together with the cream cheese. Once you get an even mixture, slowly add the icing sugar and my until any lumps have disappeared. Put the icing into the fridge to set a little bit.
- Now your cake should be ready as well. Let it cool for 20 minutes before turning it onto a wire rack.
- Let the cake cool completely before you spread the icing over the top!
- Decorate with the marzipan carrots and you're good to go.
- Enjoy!!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
For my kid’s birthday, I made two of these delicious carrot cakes! They were easy to bake, very moist, and tasted just like carrot cake should. I highly recommend this recipe if you’re a carrot cake fan.