• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Baking 101
  • Recipes
  • Shop

The Bake School

menu icon
go to homepage
  • Start Here
  • Baking 101
  • Recipes
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Baking 101
    • Recipes
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Cakes

    Published on: March 11, 2013 by Janice Lawandi; Updated on: July 20, 2023 6 Comments

    Glazed carrot cake

    156 shares
    • Facebook50
    • Reddit
    • Flipboard
    Jump to Recipe

    This carrot cake recipe makes an excellent snacking cake that you can cut into squares and serve with tea. This recipe is simple and makes one layer of cake, which is a lot easier than a layer cake. It's also a little lighter because it's glazed, not frosted.

    Carrot cake

    This carrot cake recipe was adapted from the French magazine Saveurs (May 2012, page 79). The original French recipe was entitled "carrot blondies", but it actually yielded carrot cake. That's okay because it turned out to be a really nice snacking cake, moist and flavourful. I tweaked the spices and the add-ins, opting for crystallized ginger and walnuts.

    Citrus zest

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    The only issue I had was with the glaze, but that was my own fault. When I read the glaze recipe, I misread "2 cuillères à café de jus de citron vert" (French for 2 teaspoons of lime juice) for "2 cuillères à soupe de jus de citron vert" (French for 2 tablespoons of lime juice). It's confusing how the French baking term for teaspoon actually literally translates to coffee spoon, but when I think of a coffee spoon, I think of the tablespoon you measure out coffee grinds with. I ended up with a runny glaze that mostly just ran off the cake, but the bit that soaked in gave a nice citrus hit. I added a second layer of thicker glaze later on.

    How do you grate carrots for carrot cake?

    You can buy shredded carrots in a bag at the grocery store, which is very convenient, but you can also use a box grater to grate carrots at home. You could also use a large food processor with a grater attachment to shred carrots if you prefer. So if you want an easy way to grate carrots, absolutely use the food processor (or go buy them already grated). All roads will lead to delicious carrot cake in the end.

    Glazed carrot cake

    Baking carrot cake in a square pan

    As with most recipes from France, no pan size is suggested. I find this rather curious. Are French women born knowing exactly what pan size or type of bakeware they need to use for each recipe? Is there some rule or formula I don't know about?

    Carrot cake

    Traditionally, carrot cakes are baked in round pans and stacked into layer cake with thick cream cheese frosting. But I was going for a snack cake, like this banana cake with milk chocolate frosting, or this chocolate cake with peanut butter frosting. These are simple, single-layer cakes that are baked in square pans and cut into squares to serve. For this glazed carrot cake, I used an 8-inch square metal pan, so my squares are thicker than those pictured in the magazine. Take the time to prepare the cake pan properly before baking. I lined the bottom and sides with parchment, but you can also grease and flour the pan if you prefer.

    Carrot cake

    📖 Recipe

    carrot cake

    Glazed Carrot Cake

    AuthorAuthor : Janice Lawandi
    This easy carrot cake is glazed twice for extra flavor. The first glaze is runnier so it soaks into the cake, while the second is thicker so it coats every piece of cake. This carrot cake is cut into squares so it makes a great afternoon snacking cake.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 9
    Calories 219 kcal

    Equipment

    • 8x8-inch pan
    • 5-quart KitchenAid Artisan mixer
    • OXO balloon whisk
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    Carrot cake ingredients

    • 90 grams white chocolate I used Cacao Barry Blanc Satin
    • 120 grams unsalted butter
    • 120 grams granulated sugar
    • 2 large egg(s)
    • 150 grams bleached all-purpose flour
    • 5 mL ground cinnamon
    • 2.5 mL ground allspice
    • 40 grams chopped walnuts
    • 30 grams chopped crystallized ginger
    • 60 grams shredded carrot
    • 15 mL orange zest

    Thin lime glaze (to soak into cake)

    • 90 grams icing sugar
    • 30 mL lime juice

    Thick lime glaze (to decorate)

    • 125 grams icing sugar
    • 15 mL lime juice

    Garnish (optional)

    • orange zest lemon, and lime

    Instructions
     

    • Preheat the oven to 350°F (175 °C). Line the bottom and sides of an 8×8-inch (20x20 cm) square metal pan with parchment and set aside.
    • Melt together the chocolate and butter in a medium bowl in the microwave (power level 4 or 5, NOT high!) or over a double boiler. Set aside to cool slightly, stirring occasionally.
    • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar until they have thickened and lightened in color (this takes a good 2 minutes or more). Scrape down the sides of the bowl as needed.
    • Add the melted chocolate mixture to the mixer, and beat it in. Scrape down the sides of the bowl as needed.
    • Meanwhile, in a medium bowl, whisk together the flour and spices. Drop them into the mixer bowl, and beat them in on low until they are just incorporated. Scrape down the sides of the bowl as needed.
    • Add the grated carrot, chopped nuts, ginger and grated orange zest, then mix them in on low.
    • Transfer the batter to the prepared cake pan and bake it for about 35–40 minutes, or until a cake tester inserted into the center comes out clean.
    • Let the cake cool completely before proceeding with the rest of the recipe.
    • Whisk together the ingredients of glaze #1, then pour them over the cake set on a drip rack over a rimmed sheet pan.
    • Let the glaze seep in for about 45 minutes, then whisk together the ingredients of glaze #2 and pour it over the cake.
    • Sprinkle the zests over the glaze and let it set a full hour at least before cutting to serve.

    Nutrition

    Calories: 219kcal
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!
    Simple glaze

    More carrot recipe ideas

    Want more creative ways of baking with carrots? Here are a few to check out this roundup of carrot recipes including recipes from some of my favourite bloggers!

    More Cake Recipes

    • Slicing an orange cake with poppy seeds to serve it.
      Orange Poppy Seed Cake
    • A piece of gingerbread cake with cream cheese frosting and lemon curd served on a dessert plate.
      Moist Gingerbread Cake with Cream Cheese Frosting and Lemon Curd
    • Slicing a blueberry crumb cake.
      Easy Blueberry Crumb Cake
    • A slice of double chocolate banana bread on a plate.
      Chocolate Banana Bread with Chocolate Chips

    Baking resources

  • Baking conversion charts
  • Baking ingredients and pantry staples
  • Baking substitutions
  • Common baking conversions
  • Choosing baking pans
  • How to measure ingredients for baking
  • Mixing methods
  • Reader Interactions

    Comments

    1. Jeannie Tay says

      March 12, 2013 at 5:51 am

      I would love to sample a piece of that beautiful cake, the glaze definitely sounds good!

      Reply
      • Janice Lawandi says

        March 12, 2013 at 6:56 pm

        The glaze is definitely a nice change from the usual cream cheese frosting on carrot cake (not that I don't adore that stuff too!).

        Reply
    2. Deb says

      March 11, 2013 at 9:44 pm

      What a scrumptious cake! Ginger, white chocolate and citrus paired with sweet carrot make for an enticing dessert!

      Reply
      • Janice Lawandi says

        March 12, 2013 at 6:56 pm

        Thank you!

        Reply
    3. Mardi Michels says

      March 11, 2013 at 1:54 pm

      Oh MY - this looks SO decadent. I'd like a slice for breakfast!!!

      Reply
      • Janice Lawandi says

        March 12, 2013 at 6:56 pm

        Excellent breakfast! I can vouch for that 😉

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    This is a picture of Janice Lawandi

    Hi, I'm Janice!

    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

    More About Me

    Join the Community

    If you enjoy the free content on this website or have questions, consider joining the Bake School Community!

    Easter Treats

    • Strawberry jam with rhubarb smeared on a piece of toast on a plate.
      Strawberry Rhubarb Jam
    • Freshly baked rhubarb crumble ready to be served.
      Rhubarb Crumble
    • Rhubarb upside down cake sliced to serve it.
      Rhubarb raspberry upside-down cake
    • Serving rhubarb muffins on plates with a side of butter.
      Rhubarb muffins with sour cream and streusel
    • Let's bake with rhubarb-best rhubarb recipes roundup
      What to bake with rhubarb
    • Bluebarb or blueberry rhubarb crumble with a marzipan oat crumble topping in a blue baking dish with a fluted edge
      Blueberry rhubarb crisp with marzipan crumble

    Citrus Baking

    • A pot of homemade marmalade ready to be canned in jars.
      Orange Marmalade Recipe
    • A pink plate filled with lemon shortbread cookies and with a yellow napkin.
      Lemon Shortbread Cookies
    • Three fruit marmalade
    • Jars of homemade lime marmalade on a cooling rack.
      Lime marmalade
    • gluten-free-lemon-cake-with-lemon-curd-and-berries
      Gluten-free lemon cake with raspberries
    • Slicing and serving a glazed orange cake
      Orange Almond Cake (Gluten-Free + Grain-Free)

    Eggless chocolate cake

    Chocolate layer cake with cream cheese frosting and chocolate sprinkles on a cake stand.
    Learn to make an eggless chocolate cake with cream cheese frosting!
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Baking conversions

    Buy the baking conversion charts NOW!

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    How to poach pears

    Poached pears on an enamelware plate.
    This easy poached pears recipe is simple and you can use the poached fruit for salads, appetizers, and desserts!

    Footer

    ↑ back to top

    About

    • Meet Janice Lawandi
    • FAQ
    • Privacy Policy
    • Terms and conditions
    • Accessibility
    • Press

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Portfolio

    As seen on

    Logos of online and offline publications that featured the Bake School and Janice Lawandi.

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2025 · THE BAKE SCHOOL

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.