This Easy Carrot Cake with Cream Cheese Frosting is a true classic. The moist sponge, rich with spices and fresh carrot, balances beautifully with the tangy cream cheese frosting. It’s light yet indulgent, simple to make yet impressive enough for any occasion. Every bite brings a touch of warmth, a hint of orange, and the satisfying crunch of walnuts. For another take on this timeless treat, you might enjoy the Easy Carrot Cake by Gordon Ramsay, a recipe that shares the same inviting character with a professional finish.
A Cake for Every Season
Why Carrot Cake Never Fails
Carrot cake is one of those desserts that feels right no matter the season. It brings the comfort of autumn spices, the freshness of spring, and the joy of homemade baking. Its balance of flavor and texture makes it versatile and crowd-pleasing. The grated carrots keep it moist, while cinnamon and nutmeg fill every slice with warmth.
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A Recipe That Stays True to Tradition
This version sticks to the traditional method — a simple batter, packed with fresh ingredients and topped with creamy frosting. The orange zest adds brightness, giving the cake a refreshing twist. Each component works in harmony to create a dessert that’s both nostalgic and modern.
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Easy Carrot Cake with Cream Cheese Frosting
Description
This Easy Carrot Cake with Cream Cheese Frosting features moist, spiced layers with fresh carrots, orange zest, and walnuts, topped with tangy frosting for the perfect treat.
Ingredients
300 g light brown sugar
4 medium eggs (room temperature)
300 ml sunflower oil
2 tsp vanilla extract
300 g self-raising flour
2 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground cloves
1 large orange (zest only)
200 g grated carrots
125 g walnuts (chopped)
Cream Cheese Frosting:
150 g unsalted butter
150 g full-fat cream cheese
300 g icing sugar
Instructions
1. Preheat oven to 170°C fan / 190°C conventional.
2. Grease and line two 20cm round cake tins.
3. Grate carrots and chop walnuts.
4. Whisk sugar, eggs, oil, and vanilla until smooth.
5. Combine flour, spices, and orange zest.
6. Mix wet and dry ingredients until smooth.
7. Fold in carrots and walnuts.
8. Divide batter between tins and bake 35–40 minutes.
9. Cool 10 minutes, then remove from tins.
10. Beat butter, add icing sugar, and mix until fluffy.
11. Fold in cream cheese until smooth.
12. Frost, layer, and decorate with walnuts.
Notes
Use freshly grated carrots for moisture.
Chill the cake before slicing for neat layers.
Store in the fridge up to five days.
Add sultanas for sweetness if desired.
Preparing the Essentials
Setting Up for Success
Start by preheating your oven to 170°C fan (190°C conventional). Grease and line two 20cm cake tins with parchment paper to prevent sticking. Take out your ingredients early so the eggs and butter reach room temperature. Room-temperature ingredients combine more evenly, producing a soft, fluffy crumb once baked.
Gathering Quality Ingredients
Use light brown sugar for its caramel undertone, and sunflower oil for moisture. Self-raising flour provides the perfect lift, while orange zest enhances aroma and depth. The carrots must be freshly grated for natural sweetness. Finely chopped walnuts add crunch, and if you like variety, a handful of sultanas adds a chewy burst of flavor.
Mixing the Batter
Combining Wet Ingredients
In a large bowl, whisk together the sugar, eggs, oil, and vanilla until smooth. The mixture should turn pale and slightly thick. This creates a base that captures air, giving the cake a soft, light texture. The oil keeps the crumb moist even after days, making this cake a perfect make-ahead dessert.
Bringing Dry Ingredients Together
In another bowl, combine flour, cinnamon, nutmeg, cloves, and orange zest. Stir gently to distribute the spices evenly. When you add this dry mix to the wet ingredients, fold with a spatula or wooden spoon until smooth. Avoid overmixing to prevent a dense texture. The batter should look glossy and slightly thick.
Adding the Final Touches
Folding in the Carrots and Walnuts
Add the grated carrots and finely chopped walnuts to the bowl. The carrots add moisture and color, while the nuts give contrast. Gently fold until evenly distributed. If you’re adding sultanas, stir them in now. The batter will look vibrant, dotted with orange flecks and specks of spice — a clear promise of flavor.
Preparing for the Bake
Divide the batter evenly between the two tins, smoothing the tops with a spatula for even baking. Place the tins in the oven on the middle rack and bake for 35 to 40 minutes. Your kitchen will fill with a sweet, spiced aroma that feels like home. The cakes are done when a toothpick inserted in the center comes out clean.
Cooling and Frosting Preparation
Cooling for the Perfect Texture
Let the cakes rest in their tins for 10 minutes before turning them out onto a wire rack. Cooling allows the crumb to set, preventing cracks when handling. Once removed from the tins, cool completely before frosting. A warm cake can melt the frosting, so patience here ensures a flawless finish.
Starting the Cream Cheese Frosting
While the cakes cool, prepare the frosting. Beat the softened butter until creamy and pale. Sift the icing sugar gradually into the bowl and continue mixing until the mixture is light and fluffy. If it seems too stiff, add a teaspoon of milk to loosen the texture slightly. You’re aiming for a smooth, spreadable consistency.
Making the Frosting Perfect
Adding the Cream Cheese
Take the cream cheese straight from the fridge to keep it firm. Add it to the butter mixture and fold gently until smooth. Overmixing can make the frosting runny, so mix only until fully combined. The result is silky, slightly tangy, and wonderfully rich — the perfect contrast to the sweet, spiced cake layers.
Flavor and Balance
The cream cheese frosting pairs perfectly with carrot cake’s sweetness. The subtle saltiness from the butter and the tang from the cream cheese balance the flavors. A hint of vanilla ties everything together. For a twist, you can add a touch of cinnamon to the frosting, enhancing the warm tones of the cake beneath.
Assembling the Cake
Layering for Height and Beauty
Place one cooled cake layer on a serving stand or plate. If it has domed on top, level it slightly with a serrated knife. Spread half of the frosting evenly across the surface, then gently place the second layer on top. Press lightly to secure the layers together and spread the remaining frosting over the top.
Decorating with Simplicity
Use the back of a spoon or a spatula to create soft swirls on the frosting. Sprinkle chopped walnuts around the edge and dust lightly with cinnamon for a rustic look. The design doesn’t have to be perfect — the charm lies in its homemade beauty. Chill briefly before serving to let the frosting set.
Serving and Storing
How to Serve
Before serving, let the cake sit at room temperature for 15 minutes. This allows the frosting to soften just enough for a creamy bite. Each slice offers the perfect balance of moist cake, crunchy nuts, and tangy frosting. It pairs beautifully with coffee, tea, or even a touch of orange liqueur for an adult twist.
Storage Tips
Store your carrot cake in an airtight container in the refrigerator for up to five days. If you plan to serve it later, remove it 30 minutes before slicing for the best texture. The flavor deepens as it rests, making it even more irresistible the next day. You can also freeze individual slices for up to two months.
FAQ Section
Can I make this cake without nuts?
Yes. You can omit the walnuts entirely or replace them with sultanas for sweetness or pumpkin seeds for crunch. The texture will still be moist and delicious, and the cake’s balance of spices and carrot flavor remains perfect without the nuts.
Why did my carrot cake sink in the middle?
This can happen if the batter is overmixed or the oven door opens too early. Mix just until combined, and avoid disturbing the oven during baking. Also, make sure your baking powder and flour are fresh — old ingredients can affect rise and texture.
Can I use different oil in this recipe?
Absolutely. Sunflower oil works best, but vegetable, canola, or light olive oil are also good options. Avoid strongly flavored oils, as they can overpower the spices and sweetness of the cake. Whichever oil you choose, it should be neutral and light.
What’s the best cream cheese for frosting?
Use full-fat cream cheese straight from the fridge. Low-fat or spreadable versions tend to make the frosting runny. Brands like Philadelphia provide the right texture and tang. Always add it last and fold gently to preserve its firmness and structure.
Can I make cupcakes using this recipe?
Yes, this batter works beautifully for cupcakes. Line a muffin tray and fill each cup two-thirds full. Bake at the same temperature for about 18 to 20 minutes. Frost when cool for perfect individual servings with all the flavor of the original cake.
Conclusion
This Easy Carrot Cake with Cream Cheese Frosting brings together the best of classic home baking — moist, spiced layers, tangy frosting, and that unmistakable comforting aroma. Whether you bake it for a celebration or a simple afternoon treat, it delivers warmth and delight in every bite. With its effortless preparation and timeless flavor, this cake is sure to become a favorite in your kitchen year-round.
