Best carrot cake with cream cheese frosting

    3 hours 20 min

    The perfect carrot cake recipe with a delicious cream cheese frosting. We enjoyed this particular cake on Christmas Day and my family said it was delicious, moist and not too sweet which left you wanting another slice. Evidently this was true as it was all gone by the end of the day!


    Glamorgan, Wales, UK
    19 people made this

    Makes: 1 (23cm) cake

    • For the cake
    • 350g soft brown sugar
    • 350ml sunflower oil
    • 3 large eggs
    • 350g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons mixed spice
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 350g grated carrots
    • 50g finely chopped pecans
    • 50g finely chopped walnuts
    • For the frosting
    • 450g full fat cream cheese
    • 100g butter, softened
    • 2 teaspoons vanilla extract
    • 300g icing sugar

    Prep:45min  ›  Cook:35min  ›  Extra time:2hr  ›  Ready in:3hr20min 

    1. Preheat the oven to 180 C / Gas 4 and lightly grease 2 23cm (9 in) sandwich tins.
    2. Beat the sugar, oil and egg in a large mixing bowl with a wooden spoon until smooth.
    3. Sift in the flour, baking powder, bicarb, mixed spice, ginger and cinnamon, and mix until well combined.
    4. Finally fold in the carrot, pecans and walnuts. Divide the mixture between the two sandwich tins.
    5. Bake in the oven for 35 minutes, or until golden brown. If the top is browning and the cake is still uncooked in the centre, try covering them loosely with foil. This will prevent the surface of the cake from burning, allowing the centre of the cake to continue cooking.
    6. Transfer to a wire rack and cool for a minimum of 30 minutes (if you remove the cake from the tins too soon they will collapse or fall apart).
    7. To make the cream cheese frosting mix the butter and cream cheese together in a mixing bowl finally adding the vanilla extract. Sift in the icing sugar and mix until the consistency is thick.
    8. When the cakes have completely cooled, remove from the sandwich tins, spread a quarter of the cream cheese frosting over one of the cake halves and sandwich together. Use the remaining frosting and cover the cake completely.
    9. Store in a cool place for at least 2 hours before serving.


    Always use full fat cream cheese for the frosting as lower fat versions have a runnier consistency. If your frosting is too runny try adding more icing sugar and allow time to set.

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