by | Apr 23, 2016 | Recipes | 17 comments

Rose Bakery was on my list of bakeries to visit when Erin, my husband and I went on our honey moon to Paris in 2014. A few foodies mentioned the bakery as a must see and of course we immediately had it on our bucket list. I must mention that we also visited 9 bakeries in total and even did a search for the best croissant adventure (which sadly ended up in concluding that the best croissant is from Tartine Bakery in SFO!). However Rose Bakery really inspired and satisfied our foodie cravings. And of course I came back ready to make my version of this divine cake and who does not love a very good carrot cake? This as a pound cake reminds me of the French Gateaux de Voyage/ travel cakes I really love! I have made so many carrot cakes I probably can’t recall how many, but I do know that when you find a recipe you love these standards are hard to beat. Enjoy and explore this new cake. It’s all about proportions and balance.

5.0 from 2 reviews
Serves: 1 small to medium pound cake
  • 2 large eggs, organic pasture raised at room temperature
  • 5 gr vanilla
  • 112 gr low glycemic sweetener of choice such as Lakanto Golden or half Lakanto Golden and half coconut sugar
  • 150 ml avocado oil (3/4 cup)
  • 3 medium carrots finely grated aprox 1½ cups
  • 150 gr gluten free flour of choice (or you can use spelt flour if you don’t want or need it to be gf) for the gluten free flour I used Bobs Red Mill all purpose 1:1 flour blue label only. I prefer spelt flour and love Bob's Red Mill
  • 1 teaspoon cinnamon (I prefer Ceylon cinnamon)
  • 0.5 gr/ ⅛ teaspoon freshly ground nutmeg or tonka bean
  • 4 gr/ 1 teaspoon aluminium free and gluten free baking powder such as Rumford or Bobs Red Mill/ at high altitude use 2 gr/ ½ teaspoon
  • 1 gr/ ¼ teaspoon baking soda/ at high altitude use ⅛ teaspoon
  • 4 gr/ 1 teaspoon fine sea salt
  • 75 gr chopped pecans or walnuts toasted and chopped
To decorate:
  • Healthy confectioner’s sugar such as Swerve
  • Matcha tea/ culinary grade
  • 60 gr butter american style unsalted butter is better here for frostings such as Land O Lakes (room temperature) you can also use a vegan butter or grass fed butter
  • 125 gr cream cheese (room temperature) you can also use vegan cream cheese
  • 5 gr vanilla (you can use vanilla bean powder or vanilla paste)
  • 35 gr healthy confectioner’s sugar such as Swerve
  • Pinch of salt
  1. Preheat convection oven to 165 c.
  2. Grease and line the bottom of a pound cake pan with parchment paper. Or use a silicone pan.
  3. Sift flour, leavening and spices.
  4. In a large bowl by hand, mix with a whisk: eggs, vainilla, sweetener.
  5. Add oil and mix to combine.
  6. Add carrots and pecans.
  7. Add flour and mix until integrated.
  8. Pour batter into prepared pan. Bake until a toothpick comes out clean approx. 20 mins. depending on the pan and oven.
  9. Remove from oven, let cool for about 10 -15 mins, unmold onto a perforated tray or cooling rack. Let cool completely.
  10. Decorate with either the healthy confectioner’s sugar or the frosting.
  1. In a Kitchen Aid mixer with a paddle: mix butter, confectioner’s sugar, vanilla, salt and cream cheese until creamy.
  2. Don’t over mix.
I made this cake with zucchini and it was very good, it pairs very well with ground ginger and ground coriander! Or you can combine carrot and zucchini or zucchini and grated sweet potato go very well.


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  1. Rossy Toledo

    Question: Can the frosting be made without a Kitchen Aid mixer?

    • Vanessa Musi


    • Maria

      Can I use almond flour?

      • Vanessa Musi

        Hi Maria, no it won’t work for this recipe.

  2. gabriela tapia

    This looks yummy!

    If I make it with zucchini, do I need to squeeze out the liquid before mixing?

    • Vanessa Musi

      If you grate the zucchini and it’s not watery I would add it as is. If it’s watery yes squeeze out the liquid. Let me know how it turns out.

  3. Maggie

    Hola Chef Vanessa! He preparado algunas de tus recetas y han quedado súper deliciosas! este pastel lo prepare pero se sumió del centro y la orilla quedo muy bien, use harina de espelta y la hice tal como se indica, que pudo haber pasado? En que me habré equivocado? Muchas gracias

    • Vanessa Musi

      Hola Maggie,
      Lo he hecho muchas veces y siempre sale bien no se que pudiera ser.

  4. Kenny

    Hola! Queda muy rico pero siempre se infla muy bonito dentro del horno y al sacarlo se baja.

    • Vanessa Musi

      Hola Kenny, que raro, es una receta super probada, igual tienes demasiados leudantes (royal, bicarbonato de sodio) para la altura donde vives?

  5. anabel

    amazing carrot cake… all my family loved it

    • Vanessa Musi

      thanks so much Anabel!!

  6. Carolina

    Can I substitute the oil?

    • Vanessa Musi

      Hi Carolina,
      Thanks for visiting my website. I haven’t substituted the oil and honestly it would be to dry.. you would have to really adapt the recipe with applesauce for example.

  7. Vanessa

    My favorite carrot cake! Make it all the time. Spelt flour is amazing

  8. Mónica Hansen

    Could you give the preparation instructions with the thermomix ?

    • Vanessa Musi

      Hi Monica, same as you would do this recipe manually or with a KitchenAid the Thermomix speeds are the same. Hope that helps.


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