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Carrot Cake with Cream Cheese Frosting

2 layers 6 inch cake


Carrot Cake

  • 250 g finely grated carrot
  • 1/4 cup chopped walnuts optional
  • 3/4 cup + 1 tbsp vegetable oil 195ml
  • 1/3 cup white sugar 67g
  • 1/3 cup brown sugar 74g
  • 3 eggs
  • 2 tsp vanilla extract
  • 1-1/2 cups + 2 tbsp plain flour 208g
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg

Cream Cheese Frosting

  • 1 block 8 oz cream cheese 225g, room temperature
  • 1/3 cup butter 75g, room temperature
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups powdered sugar 256g, sifted
  • Toppings for side of cake: 1 to 1-1/2 cup chopped walnuts


Carrot Cake

  • Preheat oven to 350F/175C.
  • Grease and flour 2 x 6 inch baking tin.
  • Sift together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In your mixer, beat sugars and oil together.
  • Add eggs one at a time, then vanilla, and beat until smooth.
  • Add dry ingredients into mixer bowl, and beat until just combined.
  • Fold in grated carrot and chopped walnuts. Do not over-mix!
  • Divide batter into prepared pan, and bake for 25-30 minutes or until skewer inserted comes out clean.
  • Allow to cool in pan for 5 minutes, remove from pan to cool completely on wire-rack before frosting.
  • Level off the top of the cake before frosting.

Cream Cheese Frosting

  • Using your mixer, cream butter and cream cheese together until smooth and lump-free.
  • Add vanilla extract and salt.
  • Mix until combined.
  • Lower speed to low and gradually add in sifted powdered sugar.
  • Then increase speed to medium-high and beat until combined.
  • If too thin, add more powdered sugar, too thick, add milk tsp at a time.
  • If too runny, pop it in the fridge to chill before frosting.


Use the shaved cake and left over cream cheese frosting to make cake pops!
Adapted from Gimme Some Oven