Cakes & biscuits
Carrot cake with cream cheese frosting
A moist cinnamon carrot cake finished with a pale cream cheese layer.
- Total time
- 190 min
- Servings / pieces
- 10
- Topic
- Cakes & biscuits
Finely grated carrots bring moisture to this cake without making the vegetable flavour dominant. The size of the shreds matters: coarse strips remain more noticeable, while fine shreds integrate into the crumb. Oil keeps the cake soft, and cream cheese with lemon juice provides a tangy finish. Apply the frosting only when the cake is completely cold. Allow plenty of cooling time as well as the actual baking time. If transporting the cake, it can be easier to carry the chilled frosting separately.
Method
Step by step
- 01
Prepare
Heat the oven to 175°C conventional. Line the base and grease the sides. Grate carrots finely without squeezing out their moisture.
- 02
Mix the base
Beat eggs and brown sugar for two minutes. Slowly add the oil, then fold in the grated carrots with a spatula.
- 03
Complete the batter
Combine flour, baking powder, cinnamon and salt. Fold briefly into the egg mixture and spread evenly in the tin.
- 04
Bake
Bake on the middle shelf for 40–48 minutes. The centre should not wobble and a skewer should emerge without raw batter. Cool in the tin for ten minutes, then on a rack.
- 05
Frost
Beat butter and icing sugar smooth. Briefly mix in cream cheese and lemon juice. Spread over the cold cake and chill for 30 minutes before slicing.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Choosing carrots
Fresh, firm carrots grate evenly. Very dried-out carrots provide less moisture. If a little juice collects during grating, add it to the batter too; these quantities account for the whole grated carrot rather than squeezed shreds.
Keeping frosting stable
Avoid beating cream cheese for several minutes, as the mixture can become loose. Cover and refrigerate the frosted cake. Let portions stand briefly before serving so the butter in the frosting loses its firm refrigerator texture.
Kitchen questions
One more question?
Can I make it ahead?
Bake the unfrosted cake the day before and cover once cool. Add the frosting closer to serving.
Why is my frosting runny?
Low-fat cream cheese, warm ingredients or lengthy mixing can weaken it. Chill briefly, then spread carefully rather than continuing to beat.
When should I weigh the carrots?
The quantity means peeled, trimmed carrots. Weigh before grating. A substantially lower weight after generous peeling would also contribute less moisture to the batter.
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