Carrot Cake Recipe

Carrot Cake is a classic. A light and fluffy cake flavoured with shredded carrot and spices topped with a tangy cream cheese frosting.

For a full tutorial for how to make this Carrot Cake watch the video below.

Carrot Cake Recipe
Prep time
Cook time
Total time
Carrot Cake topped with Tangy Cream Cheese Frosting
Recipe type: Baking
Serves: 1 Cake
  • 2½ Cups | 300g Carrots, shredded
  • 4 Eggs
  • 3 Cups | 400g Sugar
  • 1 tsp Vanilla
  • 1½ Cups | 375ml Vegetable Oil
  • 2 Cups | 250g Flour
  • 2 tsp Baking Soda
  • 2 tsp Cinnamon
  • ½ tsp Salt
  • ½ Cup | 1 Stick | 115g Butter
  • 7oz | 200g Cream Cheese
  • 3 Cups | 375g Icing Sugar | Powdered Sugar
  1. Add the shredded carrots to a medium sized mixing bowl.
  2. Crack in the 4 eggs, add in the vanilla, sugar and oil and mix well until everything is combined.
  3. In a clean bowl sieve together the flour, baking soda, cinnamon, and salt.
  4. Pour the wet ingredients into the dry and fold together with a wooden spoon until you can no longer see any dry flour.
  5. Pour the cake batter into one 8 inch or two 7 inch lined and greased cake tins. Bake in a 170C | 340F oven for 30-40 minutes or until a skewer comes out clean. Leave to cool completely before decorating.
  6. Beat room temperature butter in a stand mixer or with a hand mixer for 5 minutes until pale and light and doubled in volume.
  7. Add the cream cheese to the butter and beat for a minute until well combined.
  8. Sieve the icing sugar or powdered sugar to remove any lumps and add it to the butter and cream cheese in thirds, beating well in between each addition.
  9. Use a spatula to scrape down the sides of the bowl and beat for a further minute until the frosting is fluffy.
  10. If you have made two cakes spread a cup of cream cheese frosting over one cake before topping with the next cake. Cover the cake with the cream cheese frosting using an offset spatula.
  11. Leave the cake and frosting to set for a few hours before cutting a slice and enjoying.

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