Get your mixing bowl and spatula ready because it's time to indulge in the tropical twist of a classic dessert with this Filipino-style carrot cake! Packed with our star ingredient - carrots, this moist and flavorful cake is finished with a rich cream cheese frosting. Perfect for any occasion, it’s a dessert that everyone will love!
Cupcakes also sound great, right? Let's make some of my favorite ones: Matcha cupcakes, Pina Colada cupcakes, and Red Velvet cupcakes.
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Yes, Filipino-style carrot cake is especially popular during festive occasions and holidays like Christmas and Easter.
Its rich, moist texture and sweet flavors make it a favorite for family gatherings and celebrations.
What is Filipino Style Carrot Cake?
Homemade carrot cake, while popular worldwide, takes on a unique twist in the Philippines by incorporating tropical ingredients. It reflects the Filipino love for incorporating local flavors into international dishes.
The carrot cake recipe itself has roots tracing back to medieval times when carrots were used as a natural sweetener in desserts due to sugar being scarce and expensive.
In the Philippines, the Filipinos turned the carrot cake mix into one that captures the essence of Filipino creativity and love for vibrant, flavorful desserts.
Health Benefits of Carrots
- Rich in Nutrients – High in vitamins A, K1, C, potassium, and fiber.
- Enhances Bone Health – Contains vitamin K1, calcium, and phosphorus for strong bones.
- Supports Eye Health – Improves vision and reduces the risk of macular degeneration.
- Improves Digestion – Fiber aids in preventing constipation and supports gut health.
- Reduces Cancer Risk – Antioxidants may lower the risk of certain cancers.
Variations
- Chocolate-Carrot Cake - add a tablespoon of cocoa powder to the batter for a chocolatey twist. This pairs wonderfully with the warm spices and adds a rich flavor.
- Spiced Carrot Cake - amp up the spices by adding ground nutmeg, ginger, or cloves for a more aromatic and flavorful cake.
- Coconut-Carrot Cake - enhance the tropical flavor by adding shredded coconut to the batter and topping the cake with toasted coconut flakes for a crunchy finish.
Substitutions
- Ground Cinnamon - Replace with pumpkin pie spice or equal parts of allspice and cardamom for a slightly different spice profile.
- Ground Nutmeg - Swap with an equal amount of allspice or mace.
- Granulated Sugar - Substitute with coconut sugar, maple sugar, or raw sugar for a less processed option.
- Unsalted Butter - Use vegan butter, coconut oil, or margarine.
- Vanilla Extract - Swap with lemon extract or orange zest for a citrusy note.
Storage
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- You can also freeze it (without the frosting) for up to 3 months.
- Thaw in the fridge before frosting and serving.
Ingredients
Listed below are all the ingredients you will need:
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- ground ginger
- ground nutmeg
- ground cloves
- salt
- granulated sugar
- brown sugar
- vegetable oil
- large eggs
- vanilla extract
- grated carrots
- walnuts or pecans (optional)
- cream cheese
- unsalted butter
- powdered sugar
- milk
See recipe card for quantities.
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Then, grease and flour two 9-inch round cake pans. You can also put parchment paper in the pans instead. Prepare the first set of ingredients to use.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Combine wet ingredients: In a separate bowl, blend by whisking the sugars, oil, eggs, and vanilla extract until smooth and combined.
Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.
Combine dry and wet mixtures: Add the dry ingredients (flour mixture) to the wet mixture, stirring until just combined.
If using, fold in the chopped nuts.
Bake the cakes: Divide and pour batter evenly between the prepared pans. Bake for 35-40 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered white sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer.
Place the second layer on top and frost the top and sides of the cake.
Garnish: Optionally, garnish with additional chopped walnuts, shredded coconut, or carrot decorations.
Then enjoy!
Hint: Use freshly grated carrots for the best texture and flavor. Pre-packaged shredded carrots are often too dry and coarse for baking time. Also, this cake is great with a glass of pineapple juice!
⭐ Top Tip
To make your carrot cake extra moist, don’t overmix the batter! Stir just until the ingredients are combined to avoid a dense cake.
Adding a small amount of crushed pineapple or a splash of coconut milk can enhance the cake’s tropical flair.
Hazelnuts and almonds on top of the first cake can also add beauty and yum to each slice!
FAQ
More Recipes
Do Filipino recipes sound delicious? Here's three more:
Filipino Style Carrot Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups grated carrots
- ½ cup walnuts or pecans (optional) chopped
For the Cream Cheese Frosting:
- 8 oz cream cheese (room temperature)
- ½ cup unsalted butter (room temperature)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk optional for desired consistency
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Combine wet ingredients: In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.
- Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.
- Combine dry and wet mixtures: Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
- Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Garnish: Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.
Watch The Recipe Video!
Mitch says
Love, love, LOVE Carrot Cake!! Thanks Lainey!
Ching says
Wow. This cake looks so delicious! Thanks for this recipe! 🙂
Jakey says
ooo!! Filipino Style cake?! My kind of recipe!
Maisaci says
One of my favorite vegan cakes, carrot cake, is not only delicious but also readily available in my area! 😂
Aira says
Wow, this Filipino-style carrot cake recipe looks absolutely delicious! The combination of soft, moist cake with that sweet, creamy frosting is a perfect treat. I love how this recipe gives a unique twist with local ingredients. Can’t wait to try it myself! Thanks for sharing!
Sweet says
Ooooooooooh yummy! Gonna try this soon. Thanks!
Claire M says
I like this carrot cake recipe. Looks decadent!
Sheen says
Eating it with a hot cup of coffee? Yumm!!
Dimple says
I love Carrot Cake! This looks so good!😍
Ritika Gann says
This looks incredible! I love a well-balanced carrot cake. I'm putting this on my "Easter bakes" list!