Carrot Cake with Cream Cheese Frosting
Carrot cake is a delicious, moist cake made with freshly grated carrots, warm spices, and a touch of sweetness. It is a classic dessert that is loved by people of all ages. With its rich texture and natural sweetness, it is perfect for birthdays, holidays, or a simple treat with tea or coffee. The combination of carrots, nuts, and sometimes raisins adds flavour, texture, and nutritional value.
The Origin
Carrot cake has an interesting history. It is believed to have originated in Europe, where carrots were used as a natural sweetener in cakes. During times when sugar was scarce or expensive, bakers used carrots to add sweetness and moisture to desserts. Over time, the recipe evolved and became popular worldwide. Today, it’s enjoyed in many countries and often topped with a creamy frosting for extra richness.
This cake stands out from other cakes because of its unique texture and flavour. The grated carrots add moisture naturally, keeping the cake soft and tender. Warm spices like cinnamon and nutmeg give it a comforting aroma. Optional ingredients like walnuts, pecans, and raisins add crunch and sweetness. What makes it even more special is its topping — the classic cream cheese frosting. This rich and tangy frosting complements the sweetness of the cake perfectly.
Ingredients That Make a Difference
The main ingredients are straightforward and readily available. All-purpose flour, sugar, eggs, and oil form the base. Grated carrots add natural sweetness and moisture. Warm spices like cinnamon and nutmeg enhance the flavour. Optional ingredients such as raisins or chopped nuts provide extra texture. Finally, buttermilk keeps the batter moist and tender. For the frosting, cream cheese, butter, powdered sugar, and vanilla are combined to create a smooth and creamy topping.
Tips for the Perfect Carrot Cake
Making carrot cake is easy if you follow a few simple tips. Always grate fresh carrots for the best texture. Do not overmix the batter; this keeps the cake light and fluffy. Bake at the correct temperature and test with a toothpick to ensure it is done. Let the cake cool completely before frosting, so the cream cheese frosting does not melt. For a layered cake, double the recipe and divide the batter evenly between pans. This creates a beautiful and impressive multi-layered dessert.
Moist, tender, and gently spiced — this carrot cake is topped with tangy cream cheese frosting.
Serving and Storing
You can serve them on any occasion. Slice it for birthdays, afternoon tea, or holiday celebrations. You can decorate with extra nuts, shredded carrots, or a light dusting of cinnamon. Because of the cream cheese frosting, it should be stored in the refrigerator. It stays fresh for up to five days. You can also freeze the unfrosted cake for up to three months and frost it later.
Carrot cake is more than just a dessert. It is a celebration of flavour and texture. Its combination of moist cake, warm spices, and creamy frosting makes it irresistible. Whether you bake it as a single cake, cupcakes, or a layered masterpiece, carrot cake is always a crowd-pleaser. Easy to make and it is the perfect addition to any dessert table.
Carrot Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 125 g all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg optional
- ¼ tsp salt
- 100 granulated sugar
- 100 g brown sugar
- 120 ml vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 150 g grated carrots
- 40 g raisins optional
- 25 g toasted and chopped walnuts or pecans optional
- 60 ml buttermilk
For the Cream Cheese Frosting:
- 115 g cream cheese softened
- 60 g unsalted butter softened
- 120 –150g powdered sugar adjust to sweetness
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Cake:
- Preheat oven to 180°C. Lightly grease and line the bottom of a round 20 cm (8-inch) cake tin.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, mix sugars and oil until smooth. Add eggs one at a time, then stir in vanilla.
- Sift and add the dry ingredients to the wet ingredients and mix gently with a spatula or whisk until just combined (don’t overmix).
- Fold in grated carrots, raisins, and nuts (if using). Pour in 60 ml buttermilk and gently stir until the batter is evenly mixed and smooth.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before frosting.
Make the Frosting:
- Beat cream cheese and butter together until smooth and creamy.
- Add powdered sugar gradually, then vanilla and a pinch of salt. Adjust sweetness by adding more sugar if needed.
- Beat until fluffy and spreadable. If the frosting becomes too soft, chill it before using.
To Assemble:
- If using layers, spread frosting between cooled cake layers, then cover the top and sides.
- Garnish with extra nuts, shredded carrot, or a dusting of cinnamon if desired.
- Refrigerate if needed to set.
Notes
Bake both layers, let them cool completely, and spread frosting between and over the layers for a classic double-layer carrot cake.
Frequently Asked Questions
Use freshly grated carrots, don’t overmix the batter, and include ingredients like oil and buttermilk — they help keep the cake soft and moist.
Yes! Both are optional. You can leave them out or replace them with coconut, crushed pineapple, or extra-grated carrots for texture.
Yes, because of the cream cheese frosting, carrot cake should be stored in the refrigerator. Bring it to room temperature before serving for the best flavour.
Absolutely. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then frost before serving.
Classic cream cheese frosting is the most popular choice, but you can also use vanilla buttercream or a light orange glaze.
When refrigerated in an airtight container, carrot cake stays fresh for up to 5 days.
Yes — simply divide the batter into cupcake liners and bake for about 18–22 minutes instead of 30–35 minutes.
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