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Carrot cake

Carrot Cake with Cream Cheese Frosting

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This moist carrot cake is packed with freshly grated carrots, warm spices, and a hint of nuts, creating the perfect balance of sweetness and texture. Topped with a rich, creamy cream cheese frosting, it’s a classic dessert that’s simple to make andirresistibly delicious for any occasion.
Course Dessert
Cuisine Western cuisine
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Author sumisculinarynotes

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

If you want a layered carrot cake, simply double the recipe and divide the batter evenly between two 20 cm (8-inch) pans.
Bake both layers, let them cool completely, and spread frosting between and over the layers for a classic double-layer carrot cake.