This carrot sheet cake with semolina has a soft, golden crumb with bright shreds of carrots in every slice. It is finished with a sour cream sugar glaze that melts slightly into the cake and creates a light creamy layer on top. Simple, rustic, and perfect for any holiday table or family gathering.
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What makes this carrot semolina cake so special
- No traditional frosting: I love this sweet and tangy sour cream glaze. It soaks into the cake leaving the creamy layer on top.
- No spices needed: it makes carrots stand out, giving this cake a brighter and lighter taste, that is perfect for spring and summer.
- Holds up well for a few days: semolina makes the cake tender and does not dry out the next day.
- Easy to make: No long list of ingredients, no complicated steps or special equipment needed.
- Not your classic carrot cake: it is simpler, rustic, and has a unique texture with slightly coarse crumb. It is more like an old-fashioned European-style cake.
Semolina carrot cake ingredients
- Carrots: I like to use smaller carrots as they tend to be sweeter.
- Semolina flour: the same one often used for pasta, but it also works for cakes too.
- Flour: I used all-purpose flour. The flour is needed to balance the texture and softness, so the cake is not too crumbly.
- Sugar: I used granulated sugar.
- Baking powder: Make sure it is fresh and has been opened for no more than 6 months.
- Eggs: you will need 2 large eggs.
- Butter: you will need melted and cooled-down butter.
- Kefir: Makes the cake soft and moist.
- Vanilla extract: for taste.
Step-by-step recipe with visuals
1. Mix semolina and sugar with wet ingredients. In a large bowl, add kefir, semolina flour, sugar, eggs, and vanilla. Whisk until combined. Pour in melted cooled down butter and whisk again.
2. Add grated carrots: fold in grated carrots into the batter. I used fine side of a box grater.
Shortcut: you can use the food processor instead of the box grater.
3. Add flour and baking powder. Combine flour and baking powder. Add it to the cake batter. Mix until you have a thick dough.
4. Bake the cake at 350°F. Grease the 8x8-inch pan with butter and dust it with semolina flour. Pour the cake batter. Bake for about 30-35 minutes at 350° or until the toothpick inserted in the middle comes out clean.
5. Prepare the glaze. In a small bowl, whisk sour cream, sugar, and vanilla extract.
6. Coat the cake with the glaze. Remove the cake from the oven and spread the glaze on top. Put it back in the oven for another 3 minutes. Remove from the oven and let the cake cool down completely. For best results, let the cake chill in the fridge for a few hours.
How to store
When the cake cools down completely, cover it with a plastic wrap and store it in the fridge for up to 3 days.
You can also freeze it for up to 3 months.
More cake recipes with fresh fruits and veggies
📖 Recipe
Easy Carrot Sheet Cake With Semolina
Equipment
- 2 bowls
- 1 medium bowl
- 1 Whisk
- 1 square baking pan 8x8 inches
Ingredients
Carrot Semolina Cake
- 2 cups grated carrots*
- 1 cup all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 cup semolina flour
- 1 cup granulated sugar
- 1 cup kefir
- 2 large eggs
- 4 tablespoons butter melted and cooled down
- 1 teaspoon vanilla extract
Sour cream glaze
- 1 cup sour cream, full fat*
- ¼ cup granulated sugar*
Instructions
Carrot Semolina Cake
- Preheat oven to 350°F ( 180°C). Lightly grease (with butter or oil) and dust with flour (you can even use semolina flour) a 8x8 inch square cake pan. Using a finer side of a box grater, grate washed and peeled carrots.
- Using a finer side of a box grater, grate washed and peeled carrots.
- In a large bowl, combine 1 cup all-purpose flour and 2 teaspoons baking powder
- In a second large bowl, add 1 cup semolina flour, 1 cup granulated sugar, 1 cup kefir, 2 large eggs. Whisk until well combined. Pour 4 tablespoons butter, 1 teaspoon vanilla extract and whisk again briefly. Fold in gently 2 cups grated carrots* with a spatula.
- Add flour and baking powder to the wet ingredients. Gently mix until just combined.
- Pour the batter into prepared pan and spread it out evenly. Tap the cake on the counter to release any air bubbles .
- Bake the cake for about 30-35 minutes at 350°F or until the toothpick comes our clean and the cake looks golden brown. You can also use food thermometer to check if it ready. The internal temperature should reach 200-210 °F.
- Remove the cake from the oven (do not turn off the oven) and spread the sour cream glaze evenly on top. Place the cake back into the oven for 3 minutes. Remove it from the oven and let it cool down completely. For best results, chill it for a few hours in the fridge.
Sour Cream Glaze
- In a medium bowl, whisk 1 cup sour cream, full fat* and ¼ cup granulated sugar*. If it does not taste sweet enough, you can add more sugar.
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