Name: Carrot Cake with Cream Cheese Frosting
Yield: 8 - 10 servings
Cuisine: American
Ingredients: ¾ cup vegetable oil; 3 large eggs; 1 cup packed light brown sugar; ½ cup granulated sugar; 1 tsp vanilla extract; 2 cup all-purpose flour; 2 tsp baking powder; 1 tsp ground cinnamon; ½ tsp baking soda; ½ tsp salt; ½ tsp ground allspice; ¼ tsp ground cloves; 2 cup loosely packed, finely grated carrot (about 7 oz); ¾ cup lightly toasted walnut pieces or raisins (optional); 1 package (225 g) brick cream cheese, at room temperature; ¼ cup unsalted butter, at room temperature; 3 cup icing sugar, sifted; 1 tsp vanilla extract; lightly toasted walnut pieces, for garnish; 1 tsp lemon juice

Yields

8 - 10 servings

Carrot cake is delicious and comforting, but the best part is that it’s easy to make. If you’re looking for a moist cake that is light in texture and spiced with cinnamon and nutmeg, we’ve got you covered. A carrot cake is a refreshing dessert that’s perfect for almost every occasion.

Anna Olson’s recipe is topped with fluffy cream cheese frosting, making each bite extra fluffy. Check out the video below and cook alongside your favourite professional baker.

So grab your carrots and let’s start baking!

ingredients

Cake

cup vegetable oil

large eggs

cup packed light brown sugar

cup granulated sugar

tsp vanilla extract

cup all-purpose flour

tsp baking powder

tsp ground cinnamon

tsp baking soda

tsp salt

tsp ground allspice

tsp ground cloves

cup loosely packed, finely grated carrot (about 7 oz)

cup lightly toasted walnut pieces or raisins (optional)

Frosting

package (225 g) brick cream cheese, at room temperature

cup unsalted butter, at room temperature

cup icing sugar, sifted

tsp vanilla extract

lightly toasted walnut pieces, for garnish

tsp lemon juice

Ingredient Substitution Guide

directions

Step 1

For the cake, preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.

Step 2

Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.

Step 3

In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.

Step 4

For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.

Step 5

To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.

Step 6

The cake will keep, refrigerated, for up to 3 days.

Rate Recipe

My rating for Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

ingredients

Cake

Frosting

directions

Rate Recipe

Get the Flavour Network Newsletter