Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 40 min
Yield: 12 portions
Cuisine: American
Ingredients: 300 g · 2½ cups all-purpose flour; 350 g · 3 cups carrots, finely grated; 200 g · 4 eggs eggs; 200 g · 1 cup brown sugar; 100 g · ½ cup white sugar; 240 ml · 1 cup vegetable oil; 100 g · 1 cup walnuts, chopped; 8 g · 2 tsp baking powder; 5 g · 1 tsp baking soda; 6 g · 2 tsp ground cinnamon; 1 g · ½ tsp ground nutmeg; 3 g · ½ tsp salt; 400 g · 14 oz cream cheese, cold, for the frosting; 115 g · ½ cup butter, soft, for the frosting; 240 g · 2 cups powdered sugar, for the frosting; 10 ml · 2 tsp vanilla extract

🍽 Serves 12⏱ Prep 30 min🔥 Cook 40 min⏳ Rest 60 min🌍 American

A moist spiced carrot cake with walnuts, layered and covered in tangy cream cheese frosting.

📍 United States of America

The story of the dish

Carrots sweetened cakes in medieval Europe when sugar was expensive; carrot cake with cream cheese frosting became an American classic in the 1960s and 70s.

The name: The name “carrot cake” comes from its main ingredient: carrots, which add natural sweetness and moisture to the cake.

Ingredients

Ingredient	EUg · ml	UScups · spoons
all-purpose flour	≈ 300 g	≈ 2½ cups
carrots finely grated	≈ 350 g	≈ 3 cups
eggs	≈ 200 g	≈ 4 eggs
brown sugar	≈ 200 g	≈ 1 cup
white sugar	≈ 100 g	≈ ½ cup
vegetable oil	≈ 240 ml	≈ 1 cup
walnuts chopped	≈ 100 g	≈ 1 cup
baking powder	≈ 8 g	≈ 2 tsp
baking soda	≈ 5 g	≈ 1 tsp
ground cinnamon	≈ 6 g	≈ 2 tsp
ground nutmeg	≈ 1 g	≈ ½ tsp
salt	≈ 3 g	≈ ½ tsp
cream cheese cold, for the frosting	≈ 400 g	≈ 14 oz
butter soft, for the frosting	≈ 115 g	≈ ½ cup
powdered sugar for the frosting	≈ 240 g	≈ 2 cups
vanilla extract	≈ 10 ml	≈ 2 tsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Cake Pans	🛒 Buy	—
Stand Mixer	🛒 Buy	🛒 Buy
Offset Spatula	🛒 Buy	🛒 Buy
Cake Turntable	🛒 Buy	🛒 Buy
Baking Tin	🛒 Buy	🛒 Buy

Also used: box grater · cooling rack

Method

Heat the oven to 175°C (345°F) and line two 20 cm round pans.
Whisk the eggs with both sugars until pale, then whisk in the oil.
Fold in the flour, baking powder, soda, spices and salt.
Fold in the carrots and walnuts and divide between the pans.
Bake 35 to 40 minutes until a skewer comes out clean; cool completely.
Beat the butter and cream cheese, add powdered sugar and vanilla.
Layer and frost the cake, then chill 1 hour before slicing.

🌡️ 175°C (345°F) oven

👨‍🍳 Chef’s tips

Grate the carrots finely: they melt into the crumb and keep it moist.

📱 Scan to watch me cook ityoutu.be/6Cu9vV2uJOsEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 12

560kcal

7 gprotein

58 gcarbs

34 gfat

Allergens

GlutenEggsMilkTree nuts

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▶ Watch me cook it: youtu.be/6Cu9vV2uJOs

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