Skip to product information
1 of 1

La Maison Des Chefs at Home

Carrot and Walnut Cake

The soft density of this moist carrot cake pays tribute to a combination of sweet and savoury – traditional elements that have endured centuries of joyous celebrations as well as devastating wars. The ingredients reflect the environment which gave rise to the creation of this timeless cake. Its whose longevity is ensured by the continuing worldwide desire and demand for its moist, spicy sweetness on the lips.


Eggs, flour, dry yeast, carrots, walnuts, sugar, water, vegetable oil, salt, cinnamon, cloves, ginger powder, nutmeg.


Carrots emerged as main ingredients in British dishes a few centuries ago. Their inherent sweetness proved a solid replacement for sugar, as well as being easy to bake. A common crop in family gardens, carrots were abundant - unlike sugar - which was scarce and expensive. As early as 1747, a recipe for “carrot pudding-pie” appeared in North America, but for the most part, cakes made with root vegetables like beets, carrots, and potatoes, didn’t appear in American cookbooks until the 1920s. In particular, The Twentieth Century Bride’s Cookbook, published in 1929. World War II’s scarcity in food and other resources further decreased the supply of sugar and sweet fruits, spurring the creation in 1939 of modern carrot cake in Dr. Carrot’s Healthy Cake.

A few decades later, carrot cake’s popularity skyrocketed, possibly due to the 1970’s dieting craze in the United States. It was thought that using carrots transformed an unhealthy dessert into a healthy one. Unfortunately, the addition of extra sugar and later, cream cheese frosting took the cake a step further away from the centuries-old more savoury (and healthier) version.

Nonetheless, its evolution has kept it on the list of favorite desserts worldwide, particularly during the holidays. The sweetness and age-old spices of a classic carrot cake evoke celebration and continuity. And its popularity continues to soar; it is a top seller in coffee shops and bakeries, making it one of the most sought after cakes in both casual and formal settings.


If you are serving this at home, a gentle warming will combine the flavors. Thirty seconds in the microwave on a plate, removed from the jar will do the trick. If you are out and about, enjoy as is, cold or at room temperature.

Serving Tips

Devour this straight from the jar. Embellish it with ice cream, yogurt, or fresh fruit.

Wine Tips

A host of pairing options await this delicious cake. We particularly like Champagne, Guinness beer, whiskey, or a Sauternes wine. Ginger beer, coffee, and tea are also terrific accompaniments.

Researched and Written by Michelle Odom and Gabrielle Donati