The Best Carrot Cake In The World

The Best Carrot Cake In The WorldWho would have believed that a Parisian luxury hotel would offer a carrot cake on its Tea-time menu? When I arrived in Paris almost 12 years ago there were no big cookies, no babka and no carrot or pumpkin cakes. The French desserts were based on the classic French patisserie and only a few deviated from the mainstream.

The Best Carrot Cake In The WorldIn recent years with the development of social networks and the transformation of the world into one small village, foreign influences have entered both French cuisine and of course the French patisserie. Leading pastry chefs have begun to expand their range of desserts and have also included in their collections products that were not previously seen in the French pastry boutiques.

The Best Carrot Cake In The WorldThe cookies came in first, moist cookies, large, very soft and rich in various flavors and ingredients that have never entered cookies in France. Even the world’s leading pastry chefs have put the rich cookies into their Tea-time in luxury hotels in the city of lights.

The Best Carrot Cake In The WorldNext came the Babka, today this cake is so well known in Paris that there is a shop dedicated just for it and you can find it everywhere.

At the same time, coffee shops from the third wave, began to open in the Paris. A place where you can drink excellent coffee brewed by experienced baristas from quality coffee beans. Along with the coffee, salty and sweet “Coffee Shop” dishes are also served, such as banana bread, carrot cake, granola, scones and more.

The Best Carrot Cake In The WorldThus new types of cakes and desserts entered France. It’s clear that most of the innovations can be found in the capital and less in the countryside, but even in smaller cities in France the foreign influences can already be found.

The Best Carrot Cake In The WorldI got the recipe for this carrot cake from my friend Matthieu Carlin, the pastry chef of the luxury Hotel de Crillon in Concorde Square. I’ve previously shared a recipe by Carlin that has become one of the summer hits. This time it’s an easier recipe that’s made in a food processor in a few minutes.

The Best Carrot Cake In The WorldThis is the best carrot cake I’ve ever tasted, it’s juicy, soft, full of wonderful aromas and not too sweet. You can garnish the cake with this creamy frosting that gives it a delicate sourness, but you can make it without the cream as well.

The Best Carrot Cake
2 x 19cm loaf pan, 7cm high

Carrot Cake:
250g carrots, peeled and grated
60g pecans, roasted
60g raisins
210g flour
8g baking powder
5g baking soda powder
8g ground cinnamon 
6g salt (I use Fleur-de-Sel)
250g sugar
80g Muscovado sugar (or dark brown sugar)
230g canola/grape seed or other vegetable oil
40g olive oil
250g eggs (around 4 big eggs)

Creamy Frosting:
300g heavy whipping cream
40g confectioner’s sugar
170g Philadelphia cream cheese
70g Mascarpone cheese
pinch of ground cinnamon 

1. Carrot Cake: Place the grated carrots, pecans and raisins in a food processor and process until chopped. Add 2 tbsp of the flour and process for a few seconds. Transfer the mixture to a bowl.
2. In the same processor bowl process together all the rest of the ingredients till smooth. Add the carrot mixture and process for a few seconds. Refrigerate for 2 hours.
3. Preheat the oven to 170 degrees Celsius. line 2 x 19cm loaf pans with parchment paper.
4. Pour the mixture into the loaf pans and bake for 40-45 minutes or until just cooked when tested with a skewer. Allow to cool in the pan.
5. Creamy Frosting: In a mixer bowl whip together cream, confectioner’s sugar, cream cheese, mascarpone and cinnamon until stiff peaks form.
6. Pipe the cream on the cake, I use the Saint-Honoré piping tip.
Tip: The cake can be kept for about a week out of the fridge, without the cream cheese. You can make the cream and not pipe it on the cake but serve it next to it, so the cake will last longer.


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  • 03 January 2022

    Carrot cake is our favorite cake at home. Your recipe looks amazing. I devoutly follow your recipes which are so accurate and the results – all your cakes are eaten quickly, not a single crumb remained.
    It seems that the carrot cake will also enter the list of favorites at home 🥕🥕🥕

  • 03 January 2022
    Nupur Brahma

    Could I bake it in one go in a 8 inch round pan?

    • 04 January 2022

      Yes! I even tried muffins with this recipe. Works great as well!! Thank you Sharon! I’m a big fan!

  • 03 January 2022

    I love all your recipes and this one is a keeper since it’s so easy and probably done in a thermomix 👍👍

  • 03 January 2022

    Hi! Live that this one does not have almond flour in it (I’m allergic 😔). Where can I find the original recipe you shared a while ago? I couldn’t find it. Thank you!!

  • 03 January 2022

    Hello! Looks delicious can’t wait to give it a try soon. What can I replace the mascarpone cheese with? I can’t find it where I am unfortunately

      • 04 January 2022
        Mary Perry

        Can you use a tube pan

  • 03 January 2022

    Hi, this sounds amazing! I’ve been looking for a good carrot cake recipe. To make one cake instead of two I just halve the recipe?

  • 04 January 2022
    Mitzi P. Saladan

    Love dis🧡🧡🧡

  • 04 January 2022

    Hi paris, thanks for the lovely recipe. Could you please explain the reason for refrigerating the batter? If I make it immediately, would the texture be any different. Thanks much 🙂

  • 04 January 2022

    This looks like a very dreamy cake and I’d like to make it, but what exactly is a 19 cm loaf pan? Maybe it’s because I’m in canada but I can’t seem to find that size of loaf pan: is there a specific brand of loaf pans I should be looking for to make the loaf in? The closest thing I can find is a 450 g toast box: is that the kind of pan I should baking it in? Thanks!

  • 04 January 2022

    Is there a place on your site where the metric measurements are translated into US measurements? Thank you.

  • 14 January 2022
    Tamar Frisch Helviz

    Hi Sharon, Finally I’m making the cake. Can I freeze one of the two for later? ( whiteout the frosting of course)

  • 01 February 2022

    I make very carrot cake

  • 02 February 2022

    Do you use all purpose or cake flour? Can’t wait to make it today!

  • 23 February 2022
    Courtney B.

    Hi! I am a college student excited to make this for my boyfriend who is a lover of carrot cake! I don’t have a scale handy so I’m going to convert all of the grams to cups/ tsp/ tbs that’s how excited I am for this recipe. I hope it works!

  • 06 March 2022

    The first time I made this cake I baked in one round cake pan and it took forever to bake. But it was still delicious! This time around I’m dividing the batter between two loaf pans.
    I was curious as to why you said that this cake can’t be frozen. Is there a specific reason?
    Thank you!

  • 15 March 2022

    Hi Sharon,

    Thank you for sharing this carrot cake recipe. I’ve made quite a few and have yet to deem one the absolute best – I have a feeling this is the one based on a quick taste of the batter! I have the batter in the refrigerator and can’t wait to bake it. In the meantime, I noted the food processor in your instagram looks a lot different than my 1980’s Cuisinart DLC7 Super Pro. I liked the open top concept and wondered if you would kindly share the make model of the one used in your instagram. Thank you!

      • 15 March 2022

        Thank you! The cake came out delicious and is my new favorite. Thanks so much for sharing this recipe.

  • 25 March 2022

    Hi Sharon, can I make the batter, and refrigerate it until next day and then bake it ?
    Thks !

  • 26 April 2022

    Easy recipe; super soft and moist; delicious combination of flavors. Cream cheese for the topping must be soft. Mine came out clumpy, but good flavor. Not overly sweet. Will definitely repeat it! Thanks!!

  • 05 May 2022

    Amazing texture, everybody loved it. Will definitely stick to this recipe from now on.
    Thank you!

  • 02 September 2022

    Hei Sharon
    Is it possible to substitute the oil for melted butter? Thanks


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