Carrot Cake with Cream Cheese Frosting
About the recipe
This homemade carrot cake is incredibly soft, moist, and warmly spiced, layered with a smooth cream cheese frosting for the perfect balance of flavour and texture. Made with freshly grated carrots, brown sugar, and aromatic spices, this easy carrot cake recipe delivers bakery-style results with simple ingredients. Whether for birthdays, gatherings, or everyday baking, this classic carrot cake stays rich, tender, and delicious in every bite.
Carrot Cake with Cream Cheese Frosting
Ingredients
For the cake:
- 250 g All-purpose flour
- 8 g Baking powder (2 tsp)
- 2 g Baking soda (½ tsp)
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Freshly grated ginger
- 150 g Dark brown sugar (packed)
- 150 g Granulated sugar
- 220 ml Vegetable oil
- 3 Large room temperature eggs
- 2 tsp Vanilla extract
- 300 g Grated carrots
- 80 g Chopped walnuts (optional)
For the frosting:
- 300 g Cream cheese (at room temperature)
- 140 g Powdered sugar
- 100 ml Cold heavy whipping cream
- 2 tsp Corn starch
Instructions
- Begin by preheating your oven to 175°C (350°F). Grease two 7-inch cake pans and line them with parchment paper to ensure the cakes release cleanly after baking without sticking.
- In a large mixing bowl, whisk together the dark brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture becomes smooth, glossy, and fully combined.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and freshly grated ginger. Whisk well so that the leavening agents and spices are evenly distributed throughout the dry mixture.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix, as this helps keep the carrot cake soft, moist, and tender.
- Fold in the grated carrots and chopped walnuts (if using), making sure they are evenly distributed throughout the batter for texture and flavour in every bite.
- Divide the batter evenly between the prepared cake pans and bake for 34–38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To prepare the frosting, beat the cream cheese until smooth and creamy. Gradually add powdered sugar and mix until well incorporated and silky.
- Add the corn starch and cold heavy cream, then continue beating until the frosting becomes light, fluffy, and spreadable with a stable texture.
- Once the cakes are completely cooled, place the first layer on a serving plate and spread a generous amount of cream cheese frosting evenly on top.
- Add the second layer, then frost the top and sides generously. Finish by decorating with chopped walnuts if desired, and serve once set.
Tips & Tricks
Do not overmix the batter: Once the dry ingredients are added, gently fold the batter until just combined. Overmixing can make the cake dense instead of light and tender.
Measure ingredients accurately: Using a kitchen scale gives more precise measurements and helps achieve consistent bakery-style results every time.
Freshly grate the carrots: Freshly grated carrots provide more moisture and better texture compared to pre-shredded carrots, helping create a softer and more flavourful carrot cake.
Keep frosting chilled until needed: Store the frosting in the refrigerator and only remove it when ready to frost the cake for the best consistency and stability.
FAQs
Can I make carrot cake ahead of time? Yes, the cake layers can be baked a day ahead and stored covered until ready to frost.
How should I store carrot cake? Store the cake in the refrigerator in an airtight container because of the cream cheese frosting.
Can I freeze carrot cake? Yes, unfrosted cake layers freeze well when wrapped tightly. Thaw completely before frosting and serving.
Why is my carrot cake dry? This usually happens from overbaking or adding too much flour. Be sure to measure accurately and remove the cake once a toothpick comes out clean.
