Aug 29 2026
Restaurants›ediblend superfood cafe›Carrot Cake Recipe

Carrot Cake Recipe

Inspired by ediblend superfood cafe
Time1h 35m
Serves8

topped with granola, banana, coconut, cinnamon + honey drizzle

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Ingredients

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Cake Batter

Toppings & Drizzle

Method

Cake Batter

  1. 1

    Prepare oven and pan

    Preheat oven to 350°F (175°C). Grease and line an 8x8-inch or 9x9-inch square baking pan (or a 9-inch round) with parchment, leaving an overhang for easy removal. Lightly dust with flour or spray with nonstick spray.

  2. 2

    Mix dry ingredients

    In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt until evenly combined.

  3. 3

    Combine sugars and wet ingredients

    In a separate large bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking or mixing well after each addition. Stir in the vanilla extract and buttermilk until combined.

  4. 4

    Fold in carrots and add-ins

    Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined — do not overmix. Fold in the grated carrots, chopped walnuts (if using), and raisins (if using) until evenly distributed.

  5. 5

    Bake

    Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (time will vary by pan size). Rotate the pan halfway through baking for even browning.

  6. 6

    Cool

    Remove the cake from the oven and place on a wire rack. Let the cake cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto the rack to cool completely (about 1 hour) before adding toppings so the granola and honey do not melt into the cake.

Toppings & Drizzle

  1. 7

    Prepare banana and granola

    Slice the ripe banana into 1/4-inch rounds just before serving to prevent browning. If you prefer, toss the granola and shredded coconut together in a small bowl so the coconut is evenly distributed.

  2. 8

    Make honey drizzle

    In a small bowl, whisk together the honey and lemon juice (if using) until a pourable consistency is reached. If honey is very thick, warm it gently in the microwave for 10–15 seconds before stirring.

  3. 9

    Assemble cake

    Place the cooled cake on a serving board or plate. Evenly scatter the granola over the top so you have a crunchy layer. Arrange the banana slices in a single layer (or slightly overlapping pattern) on top of the granola. Sprinkle the shredded coconut across the bananas and granola. Lightly dust with the 1/2 tsp ground cinnamon for aroma and warmth.

  4. 10

    Finish with honey

    Using a spoon, lightly drizzle the honey mixture in a thin stream over the assembled toppings. Serve immediately so the granola remains crunchy. If desired, add extra honey at the table.

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