Carrot Cake

This is my take on the beloved dessert…Carrot Cake! Made predominantly with freshly grated carrots, this cake boasts a natural sweetness that, when paired with warm undertones of cinnamon and nutmeg, creates a comforting indulgence.

This cake is complemented with cream cheese frosting, carrot cake strikes a perfect balance between sweet and tangy. Carrot cake can be adorned with either pecans or walnuts for added texture and flavor, carrot cake is a versatile treat, whether it be served at parties or holiday gatherings, this is a brilliant bake with the delightful taste of seasonal ingredients!

This recipe makes enough of three 6-inch layers. Typically, carrot cake uses cram cheese frosting, the tangy, slightly tart flavor of cream cheese frosting perfectly complements the sweetness of carrot cake. The frosting adds a creamy richness that balances the cake’s warm spices. The combination of cream cheese frosting and carrot cake has become a beloved classic in the world of desserts.

Ingredients you’ll need

Carrot Cake Ingredients:

• Plain Flour (260g): Flour is the primary structure-building ingredient in the cake.
• Caster Sugar (160g): Caster sugar is finely granulated sugar that dissolves easily, allowing for a smoother batter.
• Light Brown Sugar (120g): Light brown sugar adds extra moisture and a subtle caramel flavor due to the presence of molasses. It enhances the cake’s sweetness and contributes to a rich depth of flavor.
• Baking Soda (1 tsp): Baking soda is a leavening agent that helps the cake rise.
• Baking Powder (3/4 tsp): Baking powder is another leavening agent that helps the cake rise.
• Salt (1/2 tsp): Salt enhances the overall flavor of the cake, balancing the sweetness and elevating the other ingredients’ flavors.
• Nutmeg (1/3 tsp) and Cinnamon (1 1/2 tsp): These spices add warmth, depth, and complexity to the carrot cake, enhancing its flavor. 
• Large Eggs (3): Eggs act as binding agents, holding the ingredients together and providing moisture and richness.
• Vegetable or Canola Oil (125ml): Oil adds moisture and fat, keeping the cake tender and preventing it from becoming dry. 
• Grated Carrots (200g): Carrots add moisture, natural sweetness, and a unique flavor to the cake. The star of the show!
• Chopped Walnuts or Pecans (100g, optional): Nuts add texture, flavor, and nutrition. They provide a crunchy contrast to the soft cake and can enhance the richness and depth of flavor.

Cream Cheese Frosting Ingredients:

• Full-Fat Cream Cheese (300g): Cream cheese is the primary ingredient in the frosting, providing a rich, tangy flavor that pairs beautifully with carrot cake.
• Butter (150g, softened): Softened butter adds richness and a creamy texture to the frosting.
• Vanilla Extract (1 tsp): Vanilla enhances the frostings’ flavor.
• Icing Sugar (160g): Icing sugar (or powdered sugar) is finely ground sugar that sweetens the frosting and helps achieve the desired creamy consistency. 

Instructions

Mix Dry Ingredients: In a large bowl, sift together the plain flour, caster sugar, light brown sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Whisk to combine and ensure there are no lumps.

Whisk Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, and vegetable oil until well combined.

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.

Add Carrots and Nuts: Fold in the grated carrots and chopped walnuts or pecans (if using) until evenly distributed in the batter.

Pour Batter into Pans: Divide the batter evenly between the three prepared cake pans. In this recipe, I have used 3 6-inch cake pans.

Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

Beat Cream Cheese and Butter: In a mixing bowl, combine the softened cream cheese and butter. Beat on medium speed until the mixture is smooth and creamy.

Add Vanilla and Sugar: Add the vanilla extract and icing sugar to the mixture. Beat until smooth and fluffy, scraping down the sides of the bowl as needed.

Assembly:

Frost the Cake: Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.

Decorate: If desired, garnish the top with extra chopped walnuts or pecans, and a sprinkle of cinnamon or additional grated carrots for a decorative touch.

Equipment used for cake frosting:

Turntable: A turntable allows you to rotate the cake easily, giving you a full view of all sides as you frost. 

Offset Spatula: An offset spatula is a flexible, angled tool that is perfect for spreading frosting smoothly over cakes. Its shape allows you to get into tight spaces and easily create clean edges, making it ideal for both frosting layers and piping.

Bench Scraper: A bench scraper, or cake scraper, is a flat tool that can be used to smooth the sides and top of a cake after frosting. It helps achieve a clean, professional finish and can also be used for creating decorative edges.

More Cake and Cupcake Recipes:

Carrot Cake

A deliciously moist and spiced classic carrot cake, with a moreish velvety cream cheese frosting. This will have you coming back for slice after slice!

Print Recipe Pin Recipe

Prep TimePrep Time 30 minutes minutes

Cook TimeCook Time 35 minutes minutes

Cooling and icing time 1 hour hour

Total TimeTotal Time 2 hours hours

ServingsServings 12

CaloriesCalories 321 kcal

Ingredients  

• 260 g plain flour
• 160 g caster sugar
• 120 g light brown sugar
• 1 tsp baking soda
• ¾ tsp baking powder
• ½ tsp salt
• ⅓ tsp nutmeg
• 1 ½ tsp cinnamon
• 3 eggs large
• 1 tsp vanilla extract
• 125 ml vegetable or canola oil
• 200 g grated carrots
• 100 g chopped walnuts or pecans optional

Cream cheese frosting

• 300 g cream cheese full fat
• 150 g butter softened
• 1 tsp vanilla extract
• 160 g icing sugar

Instructions 

1. Preheat your oven to 180°C (350°F), or 160°C (330°F) if your oven runs hot. Grease and line three 6-inch round cake tins with parchment paper.
2. In a large mixing bowl, sift together the plain flour, caster sugar, light brown sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Whisk until well combined.
3. In another bowl, beat the eggs, then add the vanilla extract and vegetable oil. Mix well until fully combined.
4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
5. Fold in the grated carrots and chopped walnuts or pecans (if using) until evenly distributed.
6. Divide the batter evenly among the three prepared cake tins. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
7. Once baked, remove the cakes from the oven and allow them to cool in the tins for 10 minutes. Then, carefully turn them out onto wire racks to cool completely.

Cream cheese frosting

1. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened butter until creamy. Add the cream cheese and vanilla extract, and continue to beat until smooth. Gradually mix in the icing sugar until fully incorporated.
2. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting over the top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake as desired.
3. Optional: Garnish the top of the cake with additional chopped walnuts or pecans if desired.
4. Slice and serve your delicious carrot cake!

Notes

*Nutrition information is only a rough estimate.