Carrot Cake with Cream Cheese Frosting

After several disappointing attempts in trying to find an ideal carrot cake in bakeries, I resorted to finding recipes instead. Many were loaded with enough sugar to kill the non-diabetic, whereas some were simply missing that creamy cream cheese frosting that I love. After merging several different recipes and tweaking them a little on my own, I think I've managed to concoct something that was satisfactory, to me at least. So, here's my version of an almost-gorgeous carrot cake.

Carrot Cake

1 cup                           plain flour
3/4 cup                        sugar
1 teaspoon                   baking soda
1 teaspoon                   ground cinnamon
1/2 teaspoon                salt
2                                  eggs
3/4 cup                         vegetable oil
11/2 cups                     carrot, grated
1/2 cup                         walnuts, toasted and chopped


Preheat oven to 180 degrees celsius. Grease the baking tin with butter.

In a large bowl, sift flour, sugar, baking soda, ground cinnamon and salt together. 

Add in the eggs and vegetable and whisk till combined.  

Add in the grated carrot and chopped walnuts. Pour into the baking tin and bake for about 30 minutes or until a skewer is clear when inserted into the cake. Set aside to cool before spreading on the frosting.

Cream Cheese Frosting

1 packet                cream cheese, room temperature
250g                      salted butter, room temperature
1/2 teaspoon          vanilla extract
200g                      icing sugar


Mix all ingredients together and spread on top of carrot cake.

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