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Carrot Cake with Cream Cheese Frosting

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 12 slices 1x
  • Category: Cakes
  • Cuisine: Dessert


A lightly spiced carrot cake layered with deliciously smooth cream cheese frosting



For the cake

  • 300 ml vegetable oil
  • 150 g caster sugar
  • 200 g light brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 350 g grated carrots

For the cream cheese frosting

  • 125 g butter (at room temperature)
  • 125 g cream cheese (full-fat)
  • 700 g icing sugar
  • 1 tsp vanilla extract

For the topping

  • 16 carrot decorations


For the cake

  1. Preheat the oven to 180°C (160°C for a fan oven)
  2. Grease and line three 6-inch cake tins
  3. In a large bowl, mix the vegetable oil, brown sugar, caster sugar, eggs, oil and vanilla until combined
  4. Stir in the flour, bicarbonate of soda, baking powder, cinnamon and nutmeg
  5. Stir in the carrots
  6. Divide the cake batter equally between the three cake tins
  7. Bake for 45-50 minutes, until a cake skewer inserted comes out clean.
    Leave to cool in the cake tins for 15 minutes, then turn out onto a cooling rack

For the cream cheese frosting

  1. In a large bowl, cream the butter until light and fluffy, for about 5 minutes
  2. Mix in the cream cheese until combined. Gently stir in the icing sugar. Mix until light and fluffy

To assemble

  1. Place one cake layer on a cake board. Spread some cream cheese frosting over. Repeat
  2. Spread any remaining frosting around the outside of the cake, and pipe some swirls on top. Top with carrot decorations

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