Even children will love this carrot cake, the autumn recipe exceeded all my expectations 🥕✨

Today we’re baking a soft and fragrant carrot cake with homemade custard cream! 🥕✨ It’s fluffy, moist, and so delicious that even kids won’t guess it’s made with carrots — they’ll eat every last crumb! This recipe is simple, elegant, and perfect for any occasion. 👉 Don’t forget to subscribe for more sweet homemade recipes! 📌 Ingredients For the cake: 4 medium carrots (about 300 g / 10.5 oz) 80 g (1/3 cup) brown or cane sugar 4 eggs (separate yolks and whites) 80 ml (1/3 cup) sour cream or unsweetened yogurt 50 g (3 ½ tbsp) butter, melted 60 g (½ cup) raisins (soaked in warm water) 50 g (½ cup) walnuts, chopped Zest of 1 lemon 80 g (1/3 cup + 1 tbsp) sugar (for egg whites) A few drops of lemon juice (for egg whites) 200 g (1 ½ cups + 2 tbsp) all-purpose flour 10 g (2 tsp) baking powder For the custard cream: 1 egg 50 g (¼ cup) sugar 2 tbsp cornstarch 300 ml (1 ¼ cups) milk 📌 Step-by-step recipe Grate the carrots, add sugar, and mix well. Stir in yolks, sour cream (or yogurt), melted butter, lemon zest, raisins, and walnuts. Mix until smooth. In a separate bowl, beat the egg whites with lemon juice, gradually adding sugar, until soft peaks form. Gently fold the carrot mixture into the whipped whites. Sift in flour with baking powder and carefully fold until combined. Pour the batter into a baking pan (15×25 cm / 6×10 in). Bake at 200°C / 390°F for 40–50 minutes. For the cream: whisk egg, sugar, and cornstarch, add milk, then cook over low heat until thickened. Let the cream cool and spread it over the cake. ✨ That’s it! You’ll get a wonderfully soft, fragrant, and beautiful carrot cake that both kids and adults will love. #CarrotCake, #HomemadeDessert, #CustardCream