The Carrot Cake of my Dreams

As this page should not all be about travelling and I do enjoy cooking & baking quite a bit, I thought I provide you with my favourite recipes. First up, Carrot Cake! It has slowly but surely made the cut to be my favourite cake ever and this recipe from Stylish Living. It is again in German, but to be fair it is almost impossible to find an English recipe with ml and gram and not only cups and other weird measures I can’t wrap my head around. First up I did modify it slightly so I will give you my take on it. You can easily use the original recipe for a more fancy cake. Here it goes, step by step for even the most untalented of bakers out there.

Step 1: Get the goodies

Carrot Cake 5

I prefer to get all the ingredients ready so I only have to chug them in once it’s their turn. I recently also started measuring them up, already. Firstly it allows for Instagram and Blog worthy pictures and the main job is done before the mixing starts. Full disclosure, you will have a bit more dishes to wash but if you are a beginner or really like aesthetically pleasing pictures this is your way to go. Get the measuring cups out and start weighing your flour, but as with every recipe or exam, you better read through the whole thing first to see if you actually have everything.


  • 200g Brown Sugar
  • 180g Plant-based Oil (thistle, sunfolwer, colza)
  • 3 tablespoons Yogurt
  • 3 Eggs
  • 1 teaspoon Vanilla Extract or fresh
  • 250g Flour
  • 1 teaspoon Baking Powder
  • 1 tablespoon Cinnamon
  • 1/2 teasoopn Nugmeg
  • 1 pinch of Salt
  • 260g grated Carrots
  • 150g chopped Hazelnuts


  • 300g Cream Cheese
  • 80g roomtemp. Butter
  • 135 g Powdered Sugar
  • Zest of 1 Lemon
  • 1 pinch of Salt

Step 2: Start the batter

Carrot Cake 6

Don’t go crazy already on the frosting, you better get your hands dirty with the batter. Even before that, you should preheat the oven to 180°C. Well, not literally dirty as you hopefully have a mixer to do the work for you. Start mixing the eggs, pinch of salt and oil first, then slowly add the brown sugar on the highest speed. Add the yogurt and vanilla extract, it should look nice and smooth, basically like a moisturizer if you’re more familiar with beauty world terms.  It’s time to give the whole thing a cake like texture so add the flour, baking powder, nutmeg and cinnamon, bearing in mind you should not mix too fast so the slowest speed will suffice. Now the real juicy stuff happens, adding the finely grated carrots and hazelnuts to the batter, preferably not with the mixer but simply with a spatula to carefully mix the whole mass.

Step 3: Bake the Cake

Carrot Cake 9


First question you’re going to ask yourself is: ‘Where am I supposed to put it in?’ Well get a cake pan, I prefer to use a loaf pan for this cake however, a round one will do just as fine. Butter it up, making sure you get every little corner of it, so the finished cake will not stick to the pan. The final step to get it in the oven is to pour the finished batter in the pan. You have to bake it for about 35 – 40 minutes in the preheated oven on 180°C. How you know it is done? You do the stick test: My mom always uses a metal knitting needle but I reckon any stick shaped thingy will do. If there is no batter left on it when you pull it out after sticking it in the cake means you can go ahead and take it out the oven. It is cooling time!

Step 4: Frost the Ting

Carrot Cake 10

I do love a good cream cheese frosting, so here’s my take on a classic. You first mix together the butter and cream cheese until it is a homogeneous mass. Then slowly add the powdered sugar by straining it through a sieve, so it is fluffy and fine. In between putting the powdered sugar in you should add the zest, so you get a slight lemony flavour off of it. Once it is finished, the cake should be cooled down enough to add the topping. Go ahead and spread the cream cheese lemon frosting evenly on the loaf. All you have to do now is put it in the fridge for a couple of hours to completely cool down.

Carrot Cake 11

After that there is really just one thing to say: ENJOY! I hope you like the cake as much as I do and maybe get inspired to give it a shot. Talking about shots…the lemon part of the frosting can be easily substituted with Bailey’s, you just need to add a little bit more powdered sugar then.

One Comment Add yours

  1. mistimaan says:

    So yummy and tasty it is 🙂

    Liked by 1 person

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