Mediterranean Carrot Cake
This carrot cake takes the classic comfort of spiced carrot desserts and adds a Mediterranean touch with optional nuts, raisins, or even a hint of citrus. It’s moist, gently spiced, and pairs beautifully with a tangy cream cheese frosting. Perfect for gatherings, afternoon tea, or simply as a treat with coffee.
Time: 1 hour 15 minutes (20 minutes prep, 55 minutes baking and cooling)
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
2 tsp ground cinnamon
½ tsp salt
(Optional) ½ tsp ground nutmeg
(Optional) ½ tsp ground ginger
(Optional) ¼ tsp allspice
Wet Ingredients:
1 cup white sugar (granulated)
1 cup vegetable oil (or sunflower/canola)
4 large eggs
2 tsp vanilla extract
(Optional) ¼ cup buttermilk or sour cream
Key Additions:
2 cups grated carrots (about 3 medium carrots)
(Optional) ½ cup chopped pecans or walnuts
(Optional) ½ cup crushed pineapple, drained
(Optional) ½ cup raisins
(Optional) ½ cup flaked coconut
For Cream Cheese Frosting:
8 oz (225 g) cream cheese, softened
½ cup (1 stick / 115 g) unsalted butter, softened
3–4 cups powdered sugar (confectioners’ sugar)
1 tsp vanilla extract
(Optional) 1 tsp lemon juice or a pinch of salt
Instructions
Preheat oven:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans or one 9×13-inch pan.
Mix dry ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, and optional spices.
Mix wet ingredients:
In a large bowl, beat sugar, oil, eggs, and vanilla until well combined. If using buttermilk or sour cream, whisk it in.
Combine mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add key ingredients:
Fold in grated carrots. If desired, fold in nuts, pineapple, raisins, or coconut. The batter will be thick.
Bake:
Divide batter evenly between the prepared pans (or pour into the single pan).
Bake for 40–45 minutes (round pans) or 50–55 minutes (9×13 pan), until a toothpick inserted in the center comes out clean.
Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting:
Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla (and lemon juice or pinch of salt if using). Beat until fluffy.
Assemble:
Frost between the layers and over the top and sides if using round pans, or simply frost the top if using a 9×13 pan.
Serve:
Garnish with chopped nuts or a sprinkle of cinnamon, if desired. Slice and enjoy!
Tips & Variations
Moisture boost: Add crushed pineapple or a little Greek yogurt for extra moistness.
Nut options: Walnuts and pecans are classic, but pistachios or almonds give a more Mediterranean flair.
Fruit add-ins: Golden raisins or chopped dates pair beautifully with the spiced batter.
Coconut twist: Fold in flaked coconut for a subtle sweetness and texture.
Citrus brightness: Add orange or lemon zest to the batter or frosting for a fresh Mediterranean note.
Frosting swap: If you’d like something lighter, top with a simple yogurt–honey glaze instead of cream cheese frosting.
Decoration idea: Garnish with candied carrots, toasted nuts, or a dusting of cinnamon for a rustic finish.
Make ahead: The cake layers can be baked a day ahead, wrapped tightly, and frosted the next day.
Q&A
Q: Can I make this cake ahead of time?
Yes. The cake layers can be baked 1–2 days ahead, wrapped tightly, and stored at room temperature. Frost before serving.
Q: Do I have to use cream cheese frosting?
No. A simple glaze of powdered sugar and orange juice, or even whipped cream, works as a lighter topping.
Q: Can I make it without nuts?
Absolutely. Just leave them out or replace them with extra raisins, coconut, or sunflower seeds.
Q: How do I keep the cake moist?
Don’t overbake, and consider adding crushed pineapple, Greek yogurt, or sour cream to the batter.
Q: Can I make it into cupcakes?
Yes. Divide the batter into a lined muffin tin and bake for 18–22 minutes.
Nutrition
(per slice, based on 12 slices with frosting)
Calories: ~380
Protein: ~5 g
Carbohydrates: ~45 g
Fat: ~20 g
Fiber: ~2 g
Sugar: ~30 g
Sodium: ~300 mg
(Values will vary depending on frosting amount and add-ins like nuts or pineapple.)
Conclusion
Mediterranean Carrot Cake is a moist, spiced classic with room for plenty of personal touches. Whether you keep it simple with carrots and cinnamon or enrich it with nuts, raisins, and citrus zest, this cake strikes the right balance of comfort and freshness. Topped with a creamy frosting or a lighter glaze, it’s perfect for celebrations, teatime, or any moment that calls for a homemade treat.