Carrot Cake and Cream Cheese Frosting
Baking Recipes, Blog

Carrot Cake Recipe & Frosting that will leave you wanting more

Decadent Carrot Cake & Frosting that will leave you wanting more…

Carrot Cakes with cream cheese icing are so aesthetically pleasing for the little amount of effort needed to make them, carrot cakes are like chocolate, once you have had it you fall in love with it!


  • 4 Carrots
  • 200g light or dark brown sugar
  • 180ml Vegetable oil
  • 60g Greek Yoghurt
  • 3 Large Eggs
  • 2 tsp vanilla extract
  • 250g all-purpose flour
  • 1tsp baking soda
  • 2tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2tsp salt
  • 260g grated carrots
  • 3/4 pecans or walnuts (or none if you do not like nuts in your carrot cake)

Method(Youtube Video Method At The Bottom)

  1. Preheat your oven at : 177ºC (350 F)
  2. In a large bowl beat the sugar and the oil together, followed by the greek yoghurt
  3. Now add the eggs in one  at a time, you want to make  sure that each egg is well incorporated before adding the next
  4. Add that vanilla extract
  5. In a separate bowl,  combine your dry ingredients: Flour,Baking soda, cinnamon and nutmeg.
  6. Once you have done that you can add the dry ingredients into the wet ingredients and folding the dry ingredients in until just incorporated. (Do not over mixi the batter because if the batter is over mixed you cake will not be as soft)
  7. Grate  your carrot and squeeze the water out of them because we do not want to end up with a soggy cake
  8. Add the dry grated carrots (and nuts at this point too) Into the batter until well incorporated (do not over mix)
  9. This batter made enough for two round small cake tins

BAKE FOR: 32-38 MINS AT 177ºC (350 F) or until the cake(s) pass the toothpick test

Allow the cake(s) to cool fully before icing…

Carrot Cake doesn’t taste the same without some Cream Cheese Frosting, right? For my cream cheese Frosting lovers here is a quick and easy recipe 😉

Cream Cheese Frosting


  • 200g Cream cheese
  • 150g caster sugar
  • 100g butter cubed (unsalted)
  • 1-2tsp vanilla extract


  1. In a stand mixer or using a hand wisk, briefly cream the butter and the cream cheese together until well combined because who wants big lumps of butter in their frosting? I know I don’t…
  2. Add your sugar in and combine everything until soft
  3. If you have lumps of butter in your mixture use a strainer get them out.
  4. Leave the cream cheese frosting in the fridge until your are ready to frost the cake!

If you are not serving the cake straight away make sure you keep it cool in the fridge so the frosting doesn’t melt. Leaving the cake in the fridge overnight so the frosting has time to set completely makes it taste even better the next day, trust me;)



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