⏱ Chapters
0:00 Getting Ingredients at Market
0:30 Intro
2:00 Making the Batter
13:20 Making Cream Cheese Icing
20:30 Cutting Cake
23:15 Icing Cake
25:00 Decorating Cake
26:30 Eating with Lev
The perfect carrot cake —moist, warmly spiced, truly foolproof & perfect for Easter! Recipe is below!
I’m sharing my go-to carrot cake recipe & cream cheese icing as a Parisian pastry chef, with all the techniques & small details that guarantee a perfect result every time.
I’ve been a professional pastry chef for over 15 years, working at some of the most prestigious restaurants & bakeries, I was even a head pastry chef in a bakery in Paris, so this recipe is a tried & true recipe with all my tips & tricks for making the perfect cake!
Whether you’re a beginner or you have a tiny kitchen as well, this recipe is perfect for any occasion!
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Carrot Cake (for 2 8inch cake pans)
Ingredients
300g flour (or 330g T55 flour)8g baking powder
4g baking soda4g salt
4g ground cinnamon
1g ground nutmeg
300g non flavored oil
100g dark brown sugar280g sugar4 eggs room temperature
12g vanilla extract300g grated carrots
Peel & grate carrots. In a big bowl, whisk dry ingredients well. In another bowl, whisk oil, sugars, eggs, & vanilla till combined. Add this mixture into the dry ingredients & fold the mixture till small traces of flour remain. Add the carrots & fold in till just combined. Do not overmix batter.
Pour evenly into greased cake pans with parchment paper (about 800 grams each), & bake in preheated oven at 350F/180C for 30-35 minutes or until toothpick inserted comes out clean or when cake is touched, it springs back. Leave to completely cool.
Cream Cheese Icing
Ingredients
340 g unsalted butter, room temperature
600-700 g powdered sugar, sifted
1–2 tsp cornstarch
1 tsp vanilla extract
Pinch of salt
340 g cream cheese(cold)
1.Beat the butter, powdered sugar, cornstarch, and salt on medium speed for 2–3 minutes until light, fluffy & smooth.
2.Add vanilla extract
3.Add cream cheese on low speed & mix till just combined.
*Do not overbeat or risk icing becoming runny. If frosting feels soft, refrigerate 10–15 minutes.
WHO AM I?
I’m Ainsley Durose, a professional pastry chef living in Paris, France. I share my love for baking & cooking, showing how beautiful pastry can be made with minimal tools in small spaces, alongside my love for France, joie de vivre, vintage charm, cozy living, & nostalgic slow living.
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48 Comments
Do you prefer your carrot cake with nuts or without?
Also, did you hear the cake singing?!
If you enjoyed this recipe, don’t forget to subscribe for more pastry chef recipes and all things Paris! 🥐✨
Definitely will make it for my two lovely kids, thanks Ainsley.
👏👏👏👏👏👏👏👏👏👏👏
I love your necklace Ainsley, is it an antique? Beautiful
Your step by step method makes it easier to approach this lovely cake prep.
Thanks Ainsley for your gentle graceful teaching.
Hi! I love your videos but just a suggestion, your camera angles need to focus on you cutting the cake, so people can watch and learn from it. That goes missed in a lot of your videos.
How can we make a cake without eggs, please tell me, I am from India and lots of love to you from India
Brilliant 🎉🎉🎉🎉
Ainsley would you be able to give us some gluten free options for those who cannot stomach gluten products. Thanks
Nuts and pineapple
Looks so beautiful but ranunculus are quite toxic so shouldn't be used to decorate a cake. Even though she mentioned that you could use foil to seperate the flower from the cake other people may be inspired to use ranunculus too and assume that they are edible. Looking forward to trying this recipe though (perhaps with organic roses to decorate the top) 💚
You are an amazing teacher. I am going to make this.
🙏🙏and happy Easter everyone❤
You are truly such an attractive baker! I'm always amazed at how you manage to bake and cook so well in such a tiny kitchen 🍰
I always know my cake is cooked when I can smell it in the oven.
It’s one of my favorite. With nuts! Walnut or Pikan. I will bake this soon. Thank you.
Ainsley: i know you are from Tennessee, which part of Tennessee? you look so French, and very Beautiful!!! Love your curly hair!! Gorgeous!! We enjoy watching your videos! And your baking!!♥️👏👍!!!
Ohhh myyyyy, we were on holiday in France last year (I live in Belgium) and we bought the Daddy sugar, I was confused about the name as it's very un-French sounding, but I just NOW connected the dots 🤣😅😅 How did I miss this… I really enjoy watching your baking videos!
one more marvelous video, thank you very much !! And "joyeuses pâques" to you too 😊😊
Lovely and useful video, thank you!
I am very interested by another video with a recipe using brown butter 🙏🏼
Ainsley-concerned viewer here. I know you adore older plates but please consider the lead used in the glazes back then. Very unsafe for food use!! They sell small test liquid to swipe on a dish to check🤍
What a pleasure to watch you bake!
I heard it singing 😅❤
Thank you so much for the recipe and it’s such a beautiful cake 💖💖💖💖💖 happy Easter 🐣
Le meilleur gâteau aux carottes que j'ai déjà mangé c'était à St-Sauveur-en-Puisaye. Une dame anglaise qui a un joli café là-bas. J'ai hâte d'essayer votre recette, car le gâteau a l'air d'être aussi délicieux que celui de St Sauveur. Merci de partager !
What a lovely video you are so lovely
Are you French??
how much beauty in this woman 🫠🫠
THANK YOU , THAT IS MY FAVOURITE RECIPE,. WE JUT RETURNED FROM A HOLIDAY IN PARIS WITH MY DAUGHTER AND BILINGUAL GRAND DAUGHTER AND I WISH WE HAD FOUND YOU. GATEAU BASQUE IS MY NEXT FAVOURITE, SAVIO'S MADE THE BEST BUT THAT CHEF LEFT YEARS AGO, COULD YOU MAKE IT FOR US? WITH THANKS, SANDRA , IN CANADA
Fabulous!
Yes! I agree, using a scale is the best 🤩
Hello Ainsley 💛 what a perfect cake✨. Your videos are an inspiration for me as I started sharing my home routine here in the South of Brazil ☺️
😂😅 Looks really great and tasty and fresh, but human being should eat flour instead of flowers 🌹
❤
Yes, I’d love to see you make the brown butter version❤
Pure poetry to see you ice a cake!
Thank you-Learning so much!
Your videos always make me smile.
It’s beautiful and would love a slice 😊 yes would love to see a recipe using brown butter. Thank you for sharing your recipe ❤ Happy Spring and Happy Easter and God bless
Looking forward to making this. Thank you for the tutorial. You and Lev are the cutest:)
Love the cake. But you two are beautiful! ❤🎉joyeaux paques ❤
Jolie🥀❤️
I would love to see your chocolate chip cookies recipe!! there are so many out there but I trust you the most ♥
6:29 it used to be difficult to find, but now a lot of brands have been making more soft brown sugars, the most common one is the Beghin Say sucre vergeoise blonde et brune, but even Daddy has soft brown sugars now, they call it muscovado blond et brun. But if I want a soft brown sugar that's not super sweet, I use either Ethiquable or Alter Eco sucre de canne, both are soft brown sugars but also unrefined
❤❤❤❤❤
Very testy😋 cack. Reshipi👍👌❤❤
It is always such a treat to watch your videos. Thank you so much for spreading inspiring and happy vibes. 💃🏻🍰💝
❤❤😍😍🐶
Daddy made my day!
I think Kitchen Aid has a see through cover/lid with a chute to keep the mixture from flying all around. Maybe the Easter Bunny will bring you one?