Moist cake with smooth cream cheese frosting. Carrot Cake with Cream Cheese Frosting is a true British Classic cake and one of my most popular cakes!
Carrot cake is a British Classic
Surely most people will have tried or at least heard of Carrot Cake?! It is a moist oil based cake spiced with cinnamon and grated carrots traditionally topped with cream cheese frosting.
I don’t remember eating carrot cake growing up so I will forgive you if you haven’t tried it yet!
Personally, I don’t think you can actually taste the carrot. They just add a lovely sweetness the finished cake.
Why are there no walnuts and raisins?
Traditionally Carrot Cake has walnuts and raisins in it, but you won’t find that in my Carrot Cake with Cream Cheese Frosting! I am not really a fan of walnuts so they were an obvious choice for me to leave out.
I do like raisins, but I know a lot of people don’t. I have been making this Carrot Cake with Cream Cheese Frosting for years, and I have never had any complaints about there being no walnuts or raisins!
Recommended way to grate the carrots
I know grating carrots sounds like a pretty straightforward task, but it does matter!
You need to use a coarse grater because you want to be able to see the strands of carrot. If you use a small grater then you might end up with carrot mush which will be wetter.
My preferred method of grating the carrots is to use a food processor with a coarse grater attachment. If you have one, this is definitely the quickest and easiest way to grate the carrots. It also provides the best texture in my opinion.
I always weigh the carrots once they are grated. This is because inevitably when you are grating there are the odd ends that you won’t be able to grate.
Can I use different tins?
Yes you definitely can!
I have often made this Carrot Cake with Cream Cheese Frosting with three layers. Use three eight inch and cook them for 20 – 25 minutes. The quantity of frosting below is always enough I have found for three layers.
If you would prefer to make a sheet cake, check out my Gluten Free Carrot Sheet Cake. You can easily make this with standard plain flour and leave out the xanthan gum.
Another great option is to make my Carrot Cupcakes with Cream Cheese Frosting.
Which oil is best to use?
When using oil in cakes, you need to use a plain flavourless oil.
I recommend using a sunflower, vegetable or canola oil as these don’t have any strong flavours.
You wouldn’t want to use something like olive oil as the flavour is too strong and would affect the flavour of the cake.
Can I use reduced fat cream cheese for the frosting?
Being honest, no you can’t.
You definitely need to use full fat cream cheese frosting. Reduced fat cream cheese would be too thin because it doesn’t have the fat content needed to hold it’s shape.
If you were to use reduced fat cream cheese, the frosting is likely to not hold it’s shape and potentially run. It is very unlikely that you would be able to pipe it at all.
Carrot Cake baking tips
Aside from the carrot grating advice I have already given, I have another couple of tips to help you bake this cake.
I measure the sugars, oil, eggs and vanilla extract into a large jug. I measure the sugars first and then using a whisk, I break up any lumps that may have formed.
Brown sugars can easily clump together when being stored. It is a lot easier to break up any lumps before you add in the eggs and oil.
When you are splitting the cake mix between the tins, I like to do this as evenly as possible. I do this by weighing the bowl while it is empty and then taking this away from the weight with the finished cake batter. You then divide this by two (or three if you are using three tins).
Cream cheese frosting tips
Cream cheese frosting can be a little temperamental! As I mentioned before you have to use full fat cream cheese.
But once you have your cream cheese, there are a few tips to help get the best frosting.
Make sure you use softened butter! I get my butter out for the frosting when I start making the actual cake (as long as it is not a very hot day).
I always beat the butter by itself in until it is completely smooth before adding the rest of the ingredients. There is nothing worse than seeing flecks of yellow butter in the finished frosting because it wasn’t soft enough!
Sometimes you get a little bit of liquid in the cream cheese. I think this is more common for us here in the UK rather than in America where it comes in blocks.
I make sure I drain this off before adding the cream cheese to the butter as you don’t want any extra liquid.
How long does this Carrot Cake with Cream Cheese Frosting keep for?
As it is an oil based cake, it keeps really well as it is such a moist cake.
It will easily stay moist and delicious for four to five days but potentially even longer too.
As it has cream cheese frosting I would recommend keeping it in the fridge in an airtight container.
Other recipes you might enjoy
- Carrot Cake Sandwich Cookies
- Courgette Cake with Lemon Curd & Cream Cheese Icing
- Spiced Pumpkin Cake with Cream Cheese Frosting
- Lemon Cupcakes with Lemon Curd Cream Cheese
- Pumpkin Bars with Cream Cheese Frosting
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Carrot Cake with Cream Cheese Frosting
Moist cake with smooth cream cheese frosting. Carrot Cake with Cream Cheese Frosting is a true British Classic cake and one of my most popular cakes!
Ingredients
For the cake:
- 300 g carrot grated
- 150 g light brown sugar
- 150 g dark brown sugar
- 3 eggs
- 300 ml sunflower oil
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp heaped cinnamon
- 1/2 tsp salt
- 1/4 tsp vanilla extract
For the frosting:
- 75 g unsalted butter softened
- 450 g icing sugar
- 200 g full fat cream cheese
Instructions
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Preheat the oven to 170ºC (fan assisted, 190°C non fan) and line two 8 inch cake tins
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Grate the carrots using a thick grater and set aside
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In a jug or bowl, weigh out the sugars. Break any lumps that may have formed before adding the eggs, oil and vanilla extract
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In another large bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and salt together
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Add the wet mixture to the flour and mix until completely combined
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Add the carrots and stir until thoroughly mixed
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Divide the mix between the prepared cake tins and smooth. Bake in the oven for 30 – 35 or until a cocktail stick comes out clean
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Allow to cool for around 30 minutes in the tins before turning out and allowing to cool completely on a wire rack before frosting
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When the cakes are completely cool, make the frosting. Beat the softened butter until it is completely smooth
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Add the icing sugar and cream cheese and beat until smooth
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Place one of the cakes upside down on your serving plate and pipe or spread on half of the frosting
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For the top layer, place it on top the right way up and pip or spread the remaining frosting over the cake. Add any decorations
Recipe Notes
Use a a coarse grater to grate the carrots so it doesn’t become mushy.
Use softened butter for the frosting.
Keep in the fridge for 4-5 days in an airtight container.
Nutritional information is given as a guide and can vary.
Hazel says
Oh how I do love a good looking carrot cake! And I love that you used cream cheese.. such a classic combination! Hazel x
Cat says
A classic, and amazingly tasty combination I think 🙂 x
Jenny Paulin says
Ooooh this looks delicious and look at that gorgeous frosting! I showed this to my eldest and he loves the look of it, as carrot cake is his favourite! xx
Chloe Edges says
I am delighted about the lack of walnuts and raisins!
Curly says
I even like raisins but don’t want them in my carrot cake!
Beth Sachs says
Carrot cake has to be my most favourite cake in the whole world, especially with cream cheese frosting. Will be trying this at the weekend.
Curly says
It’s such a classic that I go back to time and time again 🙂
Kat (The Baking Explorer) says
I avoided carrot cake for years as I don’t like cooked carrots, but now I love it!
Curly says
I just assumed I wouldn’t like it because it had walnuts in it. So I finally decided to change that and its the recipe I make the most.
Midge @ Peachicks' Bakery says
OMG I LOVE carrot cake – its just the best cake! I’m one of those though that has to have sultanas in it – walnuts can take or leave them I’m not fussed! This looks amazing and has inspired me to try carrot cake with neither which I’ve never done! Thanks for sharing with #CookBlogShare 🙂
Curly says
Thanks 🙂 I like raisins but I really like carrot cake without them.
Michelle Rolfe says
I do love a carrot cake! For me I’m not a huge fan of raisins in them either. I can take or leave the nuts in them, I don’t argue if they are there but also tend to leave them out to make sure everyone happy! Michelle x
Curly says
See no nuts and raisins makes everyone happy! x
Claire says
The ONLY carrot cake I like!! I’ve tried quite a few carrot cakes over the years and never found one I liked until this one. Great recipe too as it’s never gone wrong for me!
Curly says
Aww thanks Claire. So pleased you like it 🙂
Anisha Mistry says
OMG – absolutely delicious! Will definitely need to bake another one to perfect my cream cheese icing skills
Thank you Cat, I’m adding this to my favourites!
Curly says
So pleased you like it – it is one of my favourites too!
ashok says
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Vivienne Whalen says
Hi,
Making this cake next week for my brothers birthday and was wondering how to you do the piping on the top of the cake?
Thanks,
Viv
Curly says
Hi Viv, I use a large round piping tip. Because it is cream cheese frosting it doesn’t hold it’s shape as well as thicker frostings. If you don’t have a round tip you can just snip a hole in the piping bag. I press down and then lift up to create the effect on the cake. Hope he enjoys the cake!