Why You’ll Love This Recipe

It’s moist and tender thanks to oil and beaten egg whites folded in, giving a light crumb.
Warm spices, walnuts, and coconut add texture and flavour without being overly dense.
The frosting is creamy, tangy, and sweetened with honey instead of just sugar—nice balance.
Stunning presentation: topped with nuts, looks elegant but not fussy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

Plain (all‑purpose) flour
Baking powder
Bicarbonate of soda (baking soda)
Ground cinnamon
Ground cloves
Whole egg + egg yolk
Egg whites
Sunflower oil (or neutral oil)
Granulated sugar (caster sugar)
Walnuts, chopped
Desiccated coconut
Carrots, grated
Pinch of salt

For the Cream Cheese Frosting:

Cream cheese, room temperature
Unsalted butter, softened
Icing (powdered) sugar
Liquid honey
Chopped walnuts (lightly toasted) for topping

Directions

Preheat your oven to about 170 °C fan / 325‑170 °C conventional (around 340°F). Grease a 20 cm (8‑inch) springform pan and line the base and sides with parchment paper.
Sift together flour, baking powder, bicarbonate of soda, cinnamon, and cloves. Set aside.
In one bowl, lightly whisk the whole egg with the egg yolk.
In a mixer (or large bowl + hand mixer), beat together the oil and sugar for about a minute on medium speed. Then slowly add the egg+egg yolk mix, continuing to mix gently.
Add in the chopped walnuts, desiccated coconut, grated carrot, and the dry (sifted) ingredients. Mix until just combined—don’t overmix.
In a clean bowl, with clean beaters, whisk the egg whites and a pinch of salt to firm peaks.
Gently fold the beaten egg whites into the cake batter in three additions, being careful not to deflate the mixture—some streaks of white are okay.
Pour the batter into the prepared pan. Bake for about 1 hour (sometimes a little longer) until a skewer or cake tester comes out clean (or just with very light crumbs). If the top browns too quickly, cover with foil for the last part of baking.
Let the cake cool completely in the pan before removing.
Meanwhile, make the frosting: Beat the cream cheese until smooth. In another bowl, beat the butter, icing sugar and honey until light and airy. Fold the butter‑sugar‑honey mixture into the cream cheese until smooth.
Once the cake is fully cooled, remove from pan. Spread the frosting on top in waves. Scatter the toasted chopped walnuts over the frosting to finish.

Servings and timing

Serves: About 10‑12 slices
Total time: Around 2 hours (including baking + cooling + frosting prep)
- Prep: ~ 25‑30 minutes
- Baking: ~ 1 hour
- Cooling + frosting: ~ 20‑30 minutes

Variations

Use pecans instead of walnuts, or a mix.
Add raisins or sultanas for fruitiness.
You could include a bit of grated orange zest to brighten the flavour.
For a lighter version, reduce sugar slightly or replace part with unrefined sweetener.
Cake can be made in two thinner layers and frosted between layers and on top (if you have two pans).

Storage/Reheating

Store the frosted cake in the refrigerator (cream cheese frosting needs to be chilled) for up to 4‑5 days. Bring to room temperature before serving for best texture.
You can freeze unfrosted cake (wrapped well) for 1‑2 months. Thaw, then frost.
Avoid reheating; best served at room temperature or gently warm slice.

FAQs

What kind of carrots work best?

Fresh, peeled and grated carrots are best—use a medium grater so texture remains without large chunks.

Do I need to whip egg whites?

Yes. That step gives lighter texture and lift. Folding in gently helps preserve air.

Can I make it nut‑free?

Yes—omit the walnuts in the batter and topping. You might replace them with seeds or leave plain.

Is the honey essential in frosting?

Not essential but it adds a distinct flavour and balances the tang of the cream cheese. You could use maple syrup or omit, but adjust sweetness.

Can I make this cake ahead of time?

Definitely. Bake a day ahead. Store unfrosted, frost the day you’ll serve.

Can I use a different frosting?

Yes, though cream cheese is traditional. Buttercream or mascarpone frosting work too if you prefer less tang.

How to avoid a dense cake?

Don’t overmix once you add the dry ingredients. Also, carefully fold in the egg whites in parts. Don’t rush that step.

What if the top browns too quickly?

Cover lightly with foil for the last 10‑15 minutes of baking.

How to ensure even baking?

Use a springform pan with sides lined, oven rack in centre. Check with a skewer. Rotate pan if your oven has hot spots.

Can I make smaller or larger cake pan versions?

Yes. If making a larger pan/sheet, bake time will be shorter; if smaller and deeper, bake longer. Adjust accordingly and test with skewer.

Conclusion

This Ottolenghi‑style Carrot & Walnut Cake with Cream Cheese Frosting brings together lush moist cake, warming spices, crunchy nuts, and creamy, tangy frosting with a touch of honey. It’s elegant but approachable—and makes a great centrepiece for a special occasion or a comforting treat. If you try it, I’m sure the balance of textures and flavours will impress.