Let’s face it—some days, you just need a slice of something comforting to make the world feel right again. That’s where Ottolenghi Carrot Cake comes in—a rich, spiced masterpiece that’s equal parts indulgence and homey goodness. With its tender crumb, studded with walnuts and coconut, and topped with a dreamy cream cheese icing, this Ottolenghi Carrot Cake is the kind of treat that turns a chaotic day into a cozy moment. I’m Sofya Petrova, the recipe-obsessed heart behind SofyaRecipes, and I’m here to bring you this gem inspired by the legendary Yotam Ottolenghi—because everyday ingredients deserve to shine.
Back in my Chicago kitchen, I’d spend weekends experimenting with desserts, trying to find that perfect balance of flavor and ease. When I stumbled across Ottolenghi’s take on carrot cake, it was love at first bite—my family couldn’t get enough of the nutty crunch and that luscious frosting. This Ottolenghi Carrot Cake became my go-to for everything from birthday celebrations to quiet afternoons when I needed a pick-me-up. If you’re a busy mom juggling a million tasks or a professional craving a sweet escape, this Ottolenghi Carrot Cake is your answer—simple to make, stunning to serve, and ready in just over an hour. Let’s bake this beauty together!
Why You’ll Love This Ottolenghi Carrot Cake
What makes this Ottolenghi Carrot Cake so irresistible? It’s not just another carrot cake—it’s a flavor-packed adventure. The warm spices like cinnamon and cloves mingle with the sweetness of grated carrots, while walnuts and coconut add a delightful texture that sets it apart. Then there’s that cream cheese icing—smooth, tangy, and just sweet enough with a hint of honey—finished with a scattering of toasted walnuts. This Ottolenghi Carrot Cake feels like a hug from the inside out, perfect for any occasion or no occasion at all.
It’s also surprisingly doable. With a prep time of 20 minutes and a bake time of an hour, this Ottolenghi Carrot Cake fits into your busy life without demanding a culinary marathon. You’ll get 8 generous slices—each a hefty 600 calories of pure bliss—making it ideal for sharing (or not—I won’t tell!). Whether you’re new to baking or a seasoned pro, this Ottolenghi Carrot Cake delivers gourmet vibes with everyday ease. Ready to see why it’s a fan favorite? Let’s get started.
What You’ll Need
This Ottolenghi Carrot Cake doesn’t require a scavenger hunt—just grab some pantry staples and a few fresh bits. Here’s the lineup:
For the Cake:
- 160g plain flour – The base of your Ottolenghi Carrot Cake. Sift it for a lighter crumb.
- ½ tsp baking powder – Helps it rise just enough.
- ½ tsp bicarbonate of soda – Works with the baking powder for that perfect lift.
- 1 tsp ground cinnamon – Brings that cozy warmth.
- ¼ tsp ground cloves – A subtle, spicy kick that’s pure Ottolenghi magic.
- 1 large egg + 1 egg yolk – Adds richness to the batter.
- 200g sunflower oil – Keeps this Ottolenghi Carrot Cake moist and tender.
- 270g caster sugar – Sweetens it up without overpowering the spices.
- 50g walnuts, chopped – For that nutty crunch.
- 50g desiccated coconut – A tropical twist that makes it special.
- 135g carrots, roughly grated – About 2 medium carrots; fresh is best—check my Carrot Bundt Cake Recipe for grating tips.
- 2 egg whites – Whipped to stiff peaks for a light, airy texture.
- Pinch of salt – Balances it all out.
For the Icing:
- 175g cream cheese, at room temperature – The tangy star of the frosting.
- 70g unsalted butter – For that velvety richness.
- 35g icing sugar – Sweetens it just right.
- 25g honey – A natural sweetener that pairs perfectly with the cake.
- 30g walnuts, chopped and lightly toasted – A crunchy topper for your Ottolenghi Carrot Cake.
Want to mix it up? Swap walnuts for pecans, or skip the coconut if it’s not your thing. If you’re dreaming of a carrot cake loaf with cream cheese frosting, this batter works beautifully in a loaf tin—just adjust the bake time to 50-60 minutes.
How to Make Ottolenghi’s Carrot and Walnut Cake
Ready to whip up this Ottolenghi Carrot Cake? It’s straightforward and fun—perfect for a weekend bake or a weeknight treat. Here’s how:
- Preheat and Prep
Set your oven to 170°C (fan) or Gas Mark 3 (about 340°F). Grease and line a 20cm springform cake tin—springform makes it easy to release this Ottolenghi Carrot Cake beauty. - Mix the Dry Ingredients
Sift the flour, baking powder, bicarbonate of soda, cinnamon, and cloves into a bowl. Give it a quick whisk to blend—this is the spiced foundation of your Ottolenghi Carrot Cake. Set it aside. - Whisk the Eggs
In a small bowl, lightly whisk the whole egg and egg yolk together. This little step preps them for the batter. - Combine Wet Ingredients
In a large bowl, beat the sunflower oil and caster sugar until they’re smooth and combined—don’t worry, it won’t be fluffy yet. Slowly add the whisked eggs, mixing as you go. Fold in the chopped walnuts, desiccated coconut, and grated carrots—your Ottolenghi Carrot Cake is starting to take shape! Gently stir in the dry ingredients until just mixed. - Whip the Egg Whites
In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. This is the secret to that light texture. Fold them into the batter in three batches—gently, so you don’t deflate them. - Bake It
Pour the batter into your tin and smooth the top. Bake for about 1 hour, or until a skewer comes out clean. Every oven’s different, so start checking at 50 minutes. Your kitchen will smell like a spice market—pure heaven thanks to this Ottolenghi Carrot Cake. - Cool It Down
Let it cool in the tin for 10-15 minutes, then pop the springform and transfer to a wire rack. It needs to be completely cool before icing—patience is key here! - Make the Icing
Beat the cream cheese until smooth. In another bowl, whip the butter, icing sugar, and honey until light and fluffy. Combine with the cream cheese and mix until creamy. Spread it over your cooled Ottolenghi Carrot Cake, then sprinkle with toasted walnuts.
Prep takes 20 minutes, baking’s an hour, and you’re done in 1 hour 20 minutes total. You’ll get 8 slices, each around 600 calories—worth every bite.
Tips to Nail Your Ottolenghi Carrot Cake
Want this Ottolenghi Carrot Cake to shine every time? Here’s what I’ve learned:
- Room Temp is Key: Make sure the cream cheese and butter are soft for a silky icing—no lumps allowed!
- Don’t Overmix: Fold those egg whites gently—overdoing it kills the airiness of this Ottolenghi Carrot Cake.
- Toast the Walnuts: A quick toast in a dry skillet boosts their flavor—try it for the cake and icing.
- Grate Fresh: Fresh carrots make a difference—store-bought pre-shredded can be too dry.
- Lighten It Up: Swap half the oil with applesauce, like in my Sour Cream Banana Bread Recipe, for a slightly less rich Ottolenghi Carrot Cake.
Nutritional Information: What’s Inside?
This Ottolenghi Carrot Cake is a treat with some sneaky perks. Each slice (600 calories) packs about 5 grams of protein from the eggs and walnuts, plus a dose of vitamin A from the carrots for eye health (source: Healthline). The walnuts bring heart-healthy fats—around 10 grams per slice—while the coconut adds a touch of fiber (source: Medical News Today). It’s rich, yes, but those natural ingredients make it feel a little less indulgent.
Why It’s a Must-Try
This Ottolenghi Carrot Cake blends warm spices, nutty crunch, and creamy frosting into a dessert that’s pure comfort. It’s easy enough for a weeknight bake yet fancy enough for a party—perfect for busy lives craving something special.
FAQs: Your Questions, Answered
Can I make a carrot cake loaf with cream cheese frosting?
Yes! Use a loaf tin and bake for 50-60 minutes—same great Ottolenghi Carrot Cake vibe.
How do I store it?
Keep it in the fridge, covered, for up to 5 days. Freeze un-iced for 3 months—check my Classic White Bread Recipe Guide for freezing tips.
Can I skip the coconut?
Totally! It’s still delicious without it.
A Slice of Bliss
This Ottolenghi Carrot Cake is your new comfort go-to—rich, spiced, and oh-so-satisfying. Try a twist with my Carrot Bundt Cake Recipe or indulge in Banana Cake with Walnuts and Chocolate Ganache. Happy baking!