Budín de Zanahoria (also known as Carrot Loaf Cake) is a popular Latin American cake made with grated carrots mixed into the batter.
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Unlike traditional frosted carrot cakes, this version is typically served plain, allowing the carrot's flavor to shine through. It's simple yet delicious and perfect for breakfast, dessert, or a snack.
This Budín de Zanahoria recipe is a simple yet flavorful take on the classic Latin American carrot cake with an American twist.
Moist and tender, it highlights the flavor of fresh carrots, warm spice, a touch of crunchy pecans, and a delicious cream cheese frosting-the best part of any carrot cake!
For more spring recipes, try classic carrot cake cupcakes, classic carrot cake, and carrot sheet cake.
Ingredients You'll Need
- Avocado Oil: Keeps the cake moist and tender.Can be substituted with sunflower or vegetable oil.
- Granulated Sugar: Provides sweetness and structure.
- Light Brown Sugar: Adds moisture and a mild caramel flavor.
- Eggs: Bind the ingredients together and provide structure.
- All-Purpose Flour: The base of the cake, giving it stability and texture.
- Baking Soda: Helps the cake rise by reacting with the acidic ingredients.
- Baking Powder: Provides additional lift and softness.
- Kosher Salt: Enhances flavors and balances sweetness.
- Ground Cinnamon: Adds warmth and depth of flavor.
- Nuts (Walnuts & Pecans): Give a crunchy contrast to the soft cake. Optional but recommended.
- Finely Grated Carrots: The key ingredient, adding natural sweetness, moisture, and texture.
- Unsalted Butter: Adds richness and creates a smooth, stable base for the frosting.
- Full-Fat Cream Cheese: Brings a tangy richness that balances the sweetness.
- Powdered Sugar: Sweetens and thickens the frosting for a silky finish.
See the recipe card for quantities.
How to Make Budín de Zanahoria
Note: Full instructions are provided in the recipe card below.
Preheat oven to 350°F (175°C). Grease a 12 × 4.5 × 3.125-inch rectangular metal pan and line with 12-inch parchment paper.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
In a large bowl, whisk sugar, oil, brown sugar, eggs, and vanilla until smooth.
Stir dry ingredients into wet until just combined, then fold in grated carrots and chopped pecans.
Pour batter into the prepared pan, spread evenly, and smooth the top.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan on a rack for 1½ hours, then remove and peel off the parchment.
Beat butter and cream cheese until fluffy, gradually adding powdered sugar and salt, whipping until creamy.
Frost the cooled cake and optionally sprinkle with chopped or candied pecans.
Slice and serve.
Hint: Preheat the oven and line the pan before you start baking.
Storage, Make Ahead, & Freezing
Storage: Store the unfrosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If frosted, keep it in the refrigerator. Bring to room temperature before serving.
Make Ahead: Bake the cake 1-2 days in advance, let it cool completely, wrap it in plastic wrap, and store it at room temperature or in the fridge. Frost just before serving.
Freezing: Wrap the cooled, unfrosted cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge or at room temperature, then frost before serving.
Camila's Tips & Variations
- Oil Choice: Avocado, grapeseed oil, sunflower, or vegetable oil works best for a moist cake. Avoid olive oil as its flavor is too strong.
- Sugar Balance: A mix of granulated and light brown sugar adds the perfect sweetness and moisture.
- Don't overmix: After mixing, use a spatula for a final gentle fold to ensure everything is evenly incorporated.
- Nut Options: I prefer a mix of walnuts and pecans, but you can use just one or swap them for almonds or hazelnuts.
- Spice It Up: Add nutmeg, ginger, allspice, or cardamom for extra warmth.
- Light vs. Dark Baking Pans: For the best results, use a light-colored aluminum pan, greased and lined with baking paper. Aluminum bakes gently, yielding a softer cake. Dark pans absorb more heat, creating a darker crust and a drier texture.
Frequently Asked Questions
Can I make this carrot cake without nuts?
Yes! Simply omit the nuts or replace them with raisins or shredded coconut for added texture.
Can I use butter instead of oil?
Oil keeps the cake moist for longer, but you can substitute melted butter for a richer flavor.
How do I know when the cake is fully baked?
Insert a skewer into the center-if it comes out clean, the cake is done. If not, bake for a few more minutes and check again.
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Recipe
Budín de Zanahoria
Equipment
- 12 × 4.5 × 3.125-inch (30.5 × 11.4 × 7.94 cm) rectangular metal baking pan
Ingredients
For the Budín:
- 225 ml Avocado Oil (can be substituted with sunflower or vegetable oil)
- 120 g Granulated Sugar
- 120 g Light Brown Sugar
- 3 large eggs
- 210 g all-purpose flour
- ¾ teaspoon baking Soda
- ¾ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- 100 g pecans, walnuts ( or a mixture of both) , lightly toasted
- 175 g Finely Grated Carrots
For the Cream Cheese Frosting:
- 50 g Unsalted Butter , room temperature
- 75 g Full-Fat Cream Cheese
- 250 g Powdered Sugar
Instructions
For the Budín:
- Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Spray the inside bottom and sides of a 12 × 4.5 × 3.125-inch (30.5 × 11.4 × 7.94 cm) rectangular metal baking pan with baking spray containing flour. Line the bottom of the pan with a 12-inch rectangular piece of parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together the sugar, oil, brown sugar, eggs, and vanilla until fully combined, about 1 minute.
- Add the flour mixture to the sugar mixture and use a rubber spatula to stir until just combined and no dry flour remains. Fold in the grated carrots and chopped pecans until well incorporated.
- Scrape the batter into the parchment-lined baking pan and smooth the top, ensuring the batter is evenly spread into the corners.
- Place the baking pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
- Using oven mitts, remove the baking pan from the oven and place it on a cooling rack. Let the cake cool completely in the pan for about 1½ hours.
- Remove the cake from the pan and carefully peel away the parchment paper.
For the Cream Cheese Frosting:
- In a bowl, beat the unsalted butter and full-fat cream cheese until smooth and fluffy. Gradually add the powdered sugar and salt, whipping until creamy.
- Spread or pipe the cream cheese frosting over the cooled cake. Optionally, sprinkle with chopped pecans or candied pecans before serving.
- Slice the cake into pieces and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
