Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Cuisine: International
Ingredients: 300 g grated carrot; 3 dl neutral oil (such as sunflower oil); 4 eggs; 250 g sugar; 350 g all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 0.5 tsp nutmeg; --- Cream Cheese Frosting ---; 200 g cream cheese, room temperature; 100 g butter, room temperature; 200 g icing sugar; 1 tsp vanilla sugar

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I love Saturdays — they’re perfect for baking a moist carrot cake with a generous layer of cream cheese frosting. You know, the kind of cake that gets even better overnight in the fridge — if it doesn’t get eaten the same evening, that is.

What I love most about this carrot cake is how incredibly moist it becomes. The secret lies in the grated carrot and oil instead of butter. It provides a moisture that butter simply can’t, trust me. Another important thing: the cream cheese frosting should be firm enough. Room-temperature ingredients and enough icing sugar help with the consistency.

Autumn truly is the time to take advantage of root vegetables, and this cake is a brilliant way to do so. Plus, it’s quite simple since most of it can be done in a short time. Grate carrot, mix it all together, and bake.

A Mother’s Day or birthday celebration, or just a weekend when you want something extra delicious. The cake is easy to make, but it tastes like a million dollars — or rather, like the best autumn Saturday you can imagine!

Jump to recipe

Carrot Cake with Cream Cheese Frosting

Servings: 8 Prep Time: 20 Cook Time: 40 40

Rating: 5.0/5

( 1 votes )

Ingredients

300 g grated carrot
3 dl neutral oil (such as sunflower oil)
4 eggs
250 g sugar
350 g all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
0.5 tsp nutmeg
--- Cream Cheese Frosting ---
200 g cream cheese, room temperature
100 g butter, room temperature
200 g icing sugar
1 tsp vanilla sugar

Instructions

Preheat the oven to 180°C and line a round cake tin (about 24 cm in diameter) with baking paper.

Peel and finely grate the carrots and set them aside.

In a large bowl, whisk together sugar and eggs until the mixture is light and airy, about 3-4 minutes.

Gradually add the oil while whisking, ensuring it is well incorporated.

In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and nutmeg.

Gently fold the dry ingredients into the batter, a little at a time, until you achieve a smooth mixture.

Stir in the grated carrots using a spatula or large spoon until fully combined.

Pour the batter into the cake tin and bake in the oven for about 40 minutes, until a cake tester comes out clean.

While the cake cools, prepare the cream cheese frosting: Beat together cream cheese, butter, icing sugar, and vanilla sugar until smooth and fluffy. Refrigerate the frosting until the cake is completely cooled.

Once the cake is cooled, evenly spread the cream cheese frosting over the top. Let the cake sit in the refrigerator overnight for optimal flavor.

Notes

Tip: Make sure the cake is completely cooled before glazing it with the cream cheese frosting, or it will run.

Variants & Tips

For a spicier version, add some ginger powder and a pinch of cardamom.
Swap out the sugar for brown sugar for a deeper caramel flavor.
For an optional topping, sprinkle chopped walnuts or pecans over the cream cheese frosting.

Serving Suggestions

Serve the cake with a cup of freshly brewed coffee for a perfect autumn combination.
Pair with a simple tomato salad with red onion, basil, and good olive oil for a light lunch followed by a sweet dessert.

Frequently Asked Questions

Can I freeze carrot cake?

Yes, you can freeze the cake without the cream cheese frosting. Wrap it well in plastic wrap and freeze for up to 3 months. Thaw in the fridge and frost before serving.

How do I get the cream cheese frosting firm enough?

Use room-temperature ingredients and add enough icing sugar to achieve the desired consistency. Chill the frosting for a short time in the fridge to firm it up before covering the cake.