Carrot Lava Cake
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5 from 2 votes

Spiced Carrot Lava Cake

There is no carrot in the cake itself - it's a spice cake with pecans.  When you dig into the hot cake, you are surprised with warm carrot curd oozing out.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: carrot curd, spiced carrot cake, spiced carrot lava cake
Servings: 4 tiny cakes
Calories: 585kcal


  • 7 tablespoons unsalted butter room teperature
  • 1/4 cup + 1 tablespoon superfine sugar
  • 2 large eggs
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup finely chopped pecans + a little extra to sprinkle over the tops of the cakes
  • 6 ounces carrot curd chilled


  • In a medium-sized mixing bowl, beat butter and sugar until light and fluffy.
  • Mix in eggs.
  • Mix in milk and vanilla.
  • Mix in flour, cinnamon, ginger, nutmeg, and cloves until just combined.
  • Fold in pecans.
  • Grease small ramekins or oven safe small prep bowls and fill halfway with batter.
  • Place carrot curd into a piping bag fitted with a wide tip. Insert tip halfway into the batter of each ramekin and pipe in curd until the ramekins are 2/3 full.
  • Bake for 20 minutes or until the tops spring back when lightly touched.
  • Immediately invert onto plates, dust with extra pecans, and serve.


Calories: 585kcal | Carbohydrates: 58g | Protein: 8g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 165mg | Potassium: 121mg | Fiber: 2g | Sugar: 39g | Vitamin A: 730IU | Calcium: 40mg | Iron: 1.8mg