Vanilla Cinnamon Carrot Cake

A moist carrot cake, lightly sweetened, with a lovely note of cinnamon and vanilla.

A soft cake, fragrant without heaviness, to serve plain or with a light icing.

Ingredients

Cake

  • 225 g grated carrots
  • 225 g flour
  • 150 g melted butter
  • 180 g brown sugar
  • 2 tsp Madagascar cinnamon
  • 1.5 tsp baking powder
  • 2 eggs
  • 1 tsp Bourbon vanilla extract

Optional finish

  • 120 g cream cheese
  • 60 g powdered sugar
  • 0.5 bean of vanilla seeds

Preparation

  1. Build the warm, spiced base (8 min)
    Mix the butter, sugar, cinnamon and flour. Then add the beaten eggs, then the grated carrots.
  2. Adjust the vanilla (3 min)
    Pour in the vanilla extract, then correct if needed with a little more cinnamon depending on the profile you want.
  3. Bake until the center is soft (50 min)
    Bake in a lined pan until you get a set but still soft crumb.
  4. Finish lightly (10 min)
    Let cool then pipe a very restrained cream cheese and vanilla icing if you want a more pastry like read.

Why this recipe works

The carrot brings the softness, the cinnamon shapes the recipe and the vanilla softens the finish.

Mistakes to avoid

Too much icing or sugar quickly masks the spice and vanilla signature.

Storage and serving

The cake holds up very well in the fridge and even gains in aromatic clarity after a few hours.

Tips

  • Balance: The carrot cake should stay soft and spiced, not saturated with sugar.
  • Icing: Keep the finish light to keep the cinnamon and vanilla readable.

Recommended Vanille Désiré products

The cinnamon structures the whole, the extract sets the batter, and the bean can come back in the icing or the finish.

FAQ

Can this carrot cake be made without icing?
Yes, it holds up very well plain, with just a vanilla sugar or vanilla seed finish.
Can nuts be added?
Yes, but in a small amount to keep a clean aromatic read.

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