Pastel de Zanahoria (carrot cake) is a moist layer cake made with finely grated carrots, warm spices, and oil-based batter, then finished with cream cheese frosting.
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This Pastel de Zanahoria recipe uses oil and sour cream for moisture, finely grated carrots for even texture, and a smooth cream cheese frosting that spreads clean and holds its shape.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure so the cake layers bake evenly without becoming dense.
- Granulated sugar: Sweetens the batter and helps create a soft crumb.
- Brown sugar: Adds moisture and depth of flavor.
- Vegetable oil: Keeps the cake moist after baking and cooling.
- Eggs: Bind the batter and create stable layers.
- Sour cream: Adds moisture and tenderness to the crumb.
- Finely grated carrots: Add moisture and structure without heaviness.
- Ground cinnamon: Adds a warm flavor that complements the carrots.
- Cream cheese: Creates a smooth, slightly tangy frosting.
- Unsalted butter: Adds structure and creaminess to the frosting.
- Confectioners' sugar: Sweetens and stabilizes the frosting.
How to Make Pastel de Zanahoria
Note: Full instructions are provided in the recipe card below.
- Carrot Cake Layers: Preheat the oven to 340°F/170°C. Line two 8-inch (20 cm) round cake pans with parchment paper.
- Finely grate the carrots using a box grater or food processor, then weigh the required amount and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar, and all the spices. Stir well to evenly distribute everything.
- In a separate bowl, whisk together the oil, eggs, sour cream, salt, and vanilla extract until smooth and fully blended.
- Add the wet mixture to the dry ingredients, then add the grated carrots. Gently mix with a whisk or spatula just until the batter is smooth and no dry pockets remain.
- Divide the batter evenly between the prepared pans and level the tops. Bake for 36-40 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pans on a wire rack. After about 5 minutes, remove the cakes from the pans and let them cool completely before frosting.
- Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, beat the butter on high speed for about 5 minutes until pale and creamy. Scrape down the bowl, then beat for another 2 minutes.
- Add the vanilla bean paste and cream cheese, then mix until smooth and fully incorporated, about 1 minute.
- Reduce the mixer speed to low and add the powdered sugar in two additions, mixing well after each. Scrape the bowl and mix for another minute on low until the frosting is smooth and spreadable.
- Assembling the Cake: Once the cake layers are completely cool, trim the tops if needed to create flat, even layers.
- Place one cake layer on a serving plate or cake board. Spread a generous amount of frosting evenly over the top using an offset spatula.
- Place the second cake layer on top and apply a thin crumb coat over the entire cake. Refrigerate for about 20 minutes to set the crumb coat.
- Finish by frosting the cake with the remaining frosting, smoothing the sides and top. Decorate with chopped walnuts if desired.
Hint: Grate carrots finely to prevent dense or uneven cake layers.
Storage, Make Ahead, & Freezing
Storage: Keep the frosted carrot cake covered and refrigerated for up to 5 days.
Make Ahead: Bake the cake layers up to 1 day in advance and frost before serving.
Freezing: Freeze unfrosted cake layers tightly wrapped for up to 2 months; thaw overnight before frosting.
Camila's Tips & Variations
- For a softer crumb: Finely grate the carrots so they blend evenly into the batter.
- For even layers: Weigh the batter when dividing it between pans to ensure uniform baking.
- Nut addition: Add chopped walnuts or pecans between layers for extra texture.
- Less sweet frosting: Reduce the confectioners' sugar slightly and add a bit more cream cheese.
- Cupcake option: Use the same batter for cupcakes and reduce the baking time accordingly.
Frequently Asked Questions
Why is my carrot cake dry?
Overbaking removes moisture; bake only until a tester comes out clean and remove promptly.
How do I keep carrot cake moist?
Use oil and sour cream and avoid overmixing the batter.
What happens if my cake sinks in the center?
Underbaking causes collapse; bake until the center is fully set.
Why is my cream cheese frosting too soft?
Warm ingredients loosen the frosting; chill briefly, then rewhip until firm.
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Recipe
Pastel de Zanahoria
Pastel de Zanahoria (carrot cake) is a moist layer cake made with finely grated carrots, warm spices, and oil-based batter, then finished with cream cheese frosting.
Equipment
- Two 20 cm (8-inch) round cake pans
- Box grater or food processor (for carrots)
- Offset Spatula
Ingredients
Carrot Cake Layers
- 360 g all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 150 g granulated sugar
- 150 g light dark brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice powder
- ¼ teaspoon ground nutmeg powder
- ⅛ teaspoon ground cloves powder
- 165 ml avocado oil or vegetable oil
- 3 large eggs , room temperature
- 210 g sour cream , room temperature
- 1 tablespoon vanilla extract
- 300 g finely grated carrots , room temperature
Cream Cheese Frosting
- 300 g unsalted butter , softened but still cool to the touch
- 150 g full-fat cream cheese , softened but still cool to the touch
- 540 g powdered sugar
- 1 teaspoon vanilla extract
- 30 g walnuts , coarsely chopped for decoration
Instructions
- Carrot Cake Layers: Preheat the oven to 340°F/170°C. Line two 8-inch (20 cm) round cake pans with parchment paper.
- Finely grate the carrots using a box grater or food processor, then weigh the required amount and set aside.
- In a large bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar, and all the spices. Stir well to evenly distribute everything.
- In a separate bowl, whisk together the oil, eggs, sour cream, salt, and vanilla extract until smooth and fully blended.
- Add the wet mixture to the dry ingredients, then add the grated carrots. Gently mix with a whisk or spatula just until the batter is smooth and no dry pockets remain.
- Divide the batter evenly between the prepared pans and level the tops. Bake for 36-40 minutes, or until a toothpick inserted in the center comes out clean.
- Place the pans on a wire rack. After about 5 minutes, remove the cakes from the pans and let them cool completely before frosting.
- Cream Cheese Frosting: In a stand mixer fitted with the paddle attachment, beat the butter on high speed for about 5 minutes until pale and creamy. Scrape down the bowl, then beat for another 2 minutes.
- Add the vanilla bean paste and cream cheese, then mix until smooth and fully incorporated, about 1 minute.
- Reduce the mixer speed to low and add the powdered sugar in two additions, mixing well after each. Scrape the bowl and mix for another minute on low until the frosting is smooth and spreadable.
- Assembling the Cake: Once the cake layers are completely cool, trim the tops if needed to create flat, even layers.
- Place one cake layer on a serving plate or cake board. Spread a generous amount of frosting evenly over the top using an offset spatula.
- Place the second cake layer on top and apply a thin crumb coat over the entire cake. Refrigerate for about 20 minutes to set the crumb coat.
- Finish by frosting the cake with the remaining frosting, smoothing the sides and top. Decorate with chopped walnuts if desired.
Notes
Storage: Keep the frosted carrot cake covered and refrigerated for up to 5 days.
Make Ahead: Bake the cake layers up to 1 day in advance and frost before serving.
Freezing: Freeze unfrosted cake layers tightly wrapped for up to 2 months; thaw overnight before frosting.
Nutrition
Nutrition Facts
Pastel de Zanahoria
Amount per Serving
Calories
799
% Daily Value*
Fat
44
g
68
%
Saturated Fat
19
g
119
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
123
mg
41
%
Sodium
375
mg
16
%
Potassium
207
mg
6
%
Carbohydrates
97
g
32
%
Fiber
2
g
8
%
Sugar
71
g
79
%
Protein
7
g
14
%
Vitamin A
5147
IU
103
%
Vitamin C
2
mg
2
%
Calcium
101
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
