Matcha Carrot Cake
Moist, nutty, warmly spiced — and finished with a vibrant matcha frosting that takes it to another level.
The contrast of earthy matcha and sweet carrot cake? Actually insane.
🌿 You’ll Need:
For the Carrot Cake Base:
- 50 g pecans
- 40 g walnuts
- 3 eggs
- 175 g sugar
- 1 sachet bourbon vanilla sugar
- 130 ml sunflower oil
- 220 g all-purpose flour
- 75 g ground hazelnuts
- 1 sachet baking powder
- ½ tsp cinnamon
- 375 g carrots
For the Matcha Frosting:
- 100 g butter (cubed)
- 50 g cream cheese
- 180 g icing sugar (sifted)
- 2 tsp premium matcha powder
- ½ tsp vanilla bean paste
✨ Method:
1️⃣ Toast the nuts
Chop pecans and walnuts, then toast in a pan until fragrant. Let cool.
2️⃣ Make the base
In a bowl, beat eggs, sugar, and vanilla until smooth. Add oil and mix well.
3️⃣ Add dry ingredients
Combine flour, ground hazelnuts, and baking powder. Add to the wet mixture and stir until just combined.
4️⃣ Add carrots & nuts
Finely grate carrots. Fold them into the batter along with the toasted nuts.
5️⃣ Bake
Pour into a greased loaf pan and bake at 180°C (350°F) for about 50 minutes, until a toothpick comes out clean.
6️⃣ Make the frosting
Whisk butter, cream cheese, icing sugar, matcha powder, and vanilla until smooth and creamy.
7️⃣ Frost & finish
Once the cake is completely cool, spread the matcha frosting on top and sprinkle with extra toasted pecans.
☁️ Optional Touches:
- Add orange zest to the batter for brightness
- Drizzle with honey before serving
- Dust lightly with matcha for a deeper green finish
Soft, nutty, and perfectly balanced — this Matcha Carrot Cake is the kind of bake that feels both comforting and a little bit special. 💚🥕✨
