Matcha Carrot Cake Recipe

Carrot Cake is an Easter must - and this Matcha Carrot Cake Recipe gives it a fresh update: natural sweetness from carrots, cozy spices, and a refined, slightly green matcha note with KISSA Matcha Basic. The creamy Matcha frosting on top delivers the ultimate café-at-home vibe.

Why Matcha Carrot Cake shines at Easter

Easter is all about classics - with a little glow-up. This Matcha carrot cake keeps everything you love: a moist crumb, warm spice, and that comforting bakery feel. KISSA Matcha Basic adds depth that pairs beautifully with cinnamon and nutmeg, while the frosting brings a smooth, creamy finish and a bold green look that feels instantly festive. It’s traditional—but modern, stylish, and made for sharing.

Tips for a moist crumb and silky frosting

For the best texture, mix the dry ingredients in gently - overmixing can make the cake dense. Always sift Matcha so the batter and frosting stay ultra-smooth and evenly colored. And wait until the cake is fully cool before frosting, so the cream holds its shape and stays beautifully silky. Optional upgrade: butter the pan and lightly dust with sugar for a subtle caramelized edge.

Ingredients

For the cake:
200 g brown sugar
180 g vegetable oil
3 tbsp yogurt
3 eggs
1 tsp vanilla extract
250 g all-purpose flour
15 g KISSA Matcha Basic
1 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
260 g grated carrots
150 g walnuts

For the frosting:
300 g cream cheese
120 g butter (room temperature)
80 g powdered sugar (icing sugar)
10 g KISSA Matcha Basic
1 tsp vanilla extract
1/4 tsp salt

Instructions 

1. Preheat the oven to 180 °C (fan) and grease a springform pan.
2. Whisk brown sugar, oil, yogurt, eggs, and vanilla extract until smooth.
3. Mix in cinnamon, nutmeg, and salt.
4. Sift flour, KISSA Matcha Basic, and baking powder, then fold in briefly.
5. Fold in grated carrots and roughly chopped walnuts.
6. Pour into the pan and bake for 35–40 minutes (toothpick test).
7. Let the cake cool completely.
8. For the frosting, beat cream cheese and room-temperature butter until creamy.
9. Sift in powdered sugar and matcha, mix until smooth, then season with vanilla and salt.
10. Spread frosting over the cooled cake.

Servings: 10–12 slices
Preparation time: 45 min