Torta de zanahoria (carrot cake) is a moist, sweet cake made with grated carrots, warm spices like cinnamon and ginger, and often nuts such as walnuts or pecans, along with raisins, traditionally topped with tangy cream cheese frosting.
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This Torta de zanahoria recipe keeps those classic flavors while using oil for moisture, browned butter for deeper flavor, and toasted coconut for added texture.
It is finished with a silky cream cheese frosting and can be baked as an easy 9 × 13 sheet cake or as a three-layer 8-inch cake using the same batter and frosting.
Ingredients You'll Need
Note: Full ingredients and quantities are provided in the recipe card below.
- Sweetened shredded coconut: Adds texture and subtle sweetness, and reinforces the classic carrot cake flavor, while toasting brings out nuttiness.
- Grated carrots: Provide natural sweetness, moisture, and structure to the cake without making it dense.
- Fresh lemon juice: Brightens the flavor, balances the sweetness, and helps the carrots release their juices.
- Unsalted butter: Browned for a nutty, rich flavor that deepens the overall taste of the cake.
- All-purpose flour: Provides structure and stability to the batter.
- Granulated sugar: Adds sweetness and helps create a tender crumb.
- Ground cinnamon: Brings warmth and classic spice flavor associated with carrot cake.
- Baking powder: Provides lift and helps the cake rise evenly.
- Baking soda: Reacts with acidic ingredients to create a soft, tender texture.
- Ground ginger: Adds gentle warmth and depth without overpowering the cake.
- Eggs: Bind the ingredients together and contribute structure and moisture.
- Light brown sugar: Adds moisture and a subtle caramel flavor that complements the spices.
- Avocado oil: Keeps the cake moist and tender.It can be substituted with grapeseed oil or canola oil.
- Buttermilk: Adds tang, moisture, and helps activate the baking soda for a better rise.
- Vanilla extract: Enhances and rounds out all the flavors.
How to Make Torta de Zanahoria
Note: Full instructions are provided in the recipe card below.
- For the Torta de Zanahoria: Preheat the oven to 350°F (175°C). Coat a 9 × 13-inch baking pan with nonstick baking spray.
- Spread the coconut on a small baking sheet and toast in the preheating oven until golden brown, about 8 minutes, stirring 2 or 3 times. Transfer to a plate and let cool.
- In a medium bowl, combine the carrots and lemon juice. Toss well and set aside.
- In a small skillet over medium heat, melt the butter. Cook, stirring frequently with a rubber spatula, until the butter turns golden and smells nutty, 2 to 4 minutes. Pour the butter and browned bits into a heatproof bowl and let cool slightly.
- In a large bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, ginger, and remaining 1 teaspoon salt. Set aside.
- In a blender, combine the eggs and brown sugar. Blend on high until thickened, about 1 minute. Scrape down the sides, then add the oil, browned butter, buttermilk, and vanilla. Blend on low for 20 seconds. Add the carrots, along with any collected liquid, and the toasted coconut. Pulse 5 to 6 times until the carrots are finely chopped.
- Add the carrot mixture to the flour mixture, scraping down the sides of the blender well. Whisk until just combined. The batter will be quite liquid. Pour into the prepared pan.
- Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool completely in the pan, about 2 hours.
- To serve, dollop the brown butter cream cheese over the cake and spread into swirls and peaks.
- For the Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, 2 to 3 minutes. Add the vanilla and salt and mix until smooth, about 30 seconds. Add the confectioners' sugar, vanilla, and sour cream, then beat on medium-high until very light and fluffy, 2 to 3 minutes, scraping down the bowl and paddle as needed.
- With the mixer on low speed, add the cream cheese a few pieces at a time. Increase speed to medium and beat until thick and smooth, about 2 minutes, scraping down the bowl and paddle halfway through.
Hint: Watch the butter closely while browning; once it turns golden and smells nutty, remove it from the heat to prevent burning.
Storage, Make Ahead, & Freezing
Storage: Store the unfrosted carrot cake tightly covered at room temperature for up to 2 days. If frosted, cover and refrigerate for up to 4 days. Let the chilled cake sit at room temperature for about 20 minutes before serving for the best texture.
Make Ahead: The carrot cake can be baked up to 1 day in advance and kept tightly covered at room temperature. The frosting can be prepared up to 2 days ahead and refrigerated; let it soften slightly and rewhip briefly before using.
Freezing: Freeze the unfrosted cake, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Camila's Tips & Variations
- For a traditional carrot cake flavor, replace some of the coconut with raisins or chopped nuts. Gently mix them into the batter by hand.
- For a nicer look, turn the cooled cake out onto a platter and frost the top and sides before serving.
- Toasting the coconut enhances its flavor and adds a light crunch that contrasts with the cake's soft crumb.
- Browning the butter adds depth and a subtle nutty note that pairs especially well with the carrots and warm spices.
- The batter will be loose; this is expected and helps create a moist, tender sheet cake once baked.
- This recipe makes enough cake and frosting for a three-layer 8-inch cake.
Frequently Asked Questions
What makes carrot cake so moist?
Torta de zanahoria is moist because grated carrots release natural moisture as the cake bakes, and the use of oil instead of only butter keeps the crumb soft and tender.
Do you need to peel carrots for carrot cake?
Yes, peeling the carrots removes bitterness and keeps the texture smooth, especially when the carrots are finely grated.
Can torta de zanahoria be made without nuts or raisins?
Yes, carrot cake can be made without nuts or raisins. They are optional and can be added or left out based on preference.
Why is cream cheese frosting used on carrot cake?
Cream cheese frosting adds a tangy contrast that balances the sweetness and warm spices in carrot cake.
❤️ Love this Torta de Zanahoria recipe?
Make sure to check out our bolo de cenoura com brigadeiro recipe, a Brazilian-inspired carrot cake topped with classic chocolate brigadeiro.
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Recipe
Torta de Zanahoria
Equipment
- 9 × 13-inch baking pan
- Small baking sheet
Ingredients
For the Torta de Zanahoria:
- 293 g all-purpose flour
- 1¼ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt , divided
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- 90 g sweetened shredded coconut
- 250 g lightly packed grated carrots (3 to 4 large carrots, peeled)
- 2 tablespoons fresh lemon juice
- 85 g unsalted butter
- 65 g granulated sugar
- 3 large eggs , at room temperature
- 200 g light brown sugar
- 110 ml avocado oil , grapeseed oil, or canola oil
- 170 ml well-shaken buttermilk , at room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting:
- 226 g unsalted butter , at room temperature
- 1 tablespoon vanilla extract
- ⅛ teaspoon kosher salt
- 480 g confectioners' sugar , sifted if lumpy
- 336 g full-fat cream cheese , cubed and chilled
- 1 tablespoon sour cream , plain yogurt, , heavy cream, or milk
Instructions
- For the Torta de Zanahoria: Preheat the oven to 350°F (175°C). Coat a 9 × 13-inch baking pan with nonstick baking spray.
- Spread the coconut on a small baking sheet and toast in the preheating oven until golden brown, about 8 minutes, stirring 2 or 3 times. Transfer to a plate and let cool.
- In a medium bowl, combine the carrots and lemon juice. Toss well and set aside.
- In a small skillet over medium heat, melt the butter. Cook, stirring frequently with a rubber spatula, until the butter turns golden and smells nutty, 2 to 4 minutes. Pour the butter and browned bits into a heatproof bowl and let cool slightly.
- In a large bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, ginger, and remaining 1 teaspoon salt. Set aside.
- In a blender, combine the eggs and brown sugar. Blend on high until thickened, about 1 minute. Scrape down the sides, then add the oil, browned butter, buttermilk, and vanilla.
- Blend on low for 20 seconds. Add the carrots, along with any collected liquid, and the toasted coconut. Pulse 5 to 6 times until the carrots are finely chopped.
- Add the carrot mixture to the flour mixture, scraping down the sides of the blender well. Whisk until just combined. The batter will be quite liquid. Pour into the prepared pan.
- Bake on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool completely in the pan, about 2 hours.
- To serve, dollop the brown butter cream cheese over the cake and spread into swirls and peaks.
- For the Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, 2 to 3 minutes.
- Add the vanilla and salt and mix until smooth, about 30 seconds. Add the confectioners' sugar and sour cream, then beat on medium-high until very light and fluffy, 2 to 3 minutes, scraping down the bowl and paddle as needed.
- With the mixer on low speed, add the cream cheese a few pieces at a time. Increase speed to medium and beat until thick and smooth, about 2 minutes, scraping down the bowl and paddle halfway through.
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.
