Delicately spiced carrot cake with a decadent cream cheese frosting – all time favourites!
Carrot Cake with Cream Cheese Frosting
Prep time
30
minutesCooking time
40
minutesIngredients
- FOR THE CARROT CAKE
1 cup all purpose flour
1/2 cup + 2tbsp unsalted butter (softened)
2 cups grated carrots
2 eggs
1/2 cup brown sugar
1 tbsp cinnamon powder
1/2 tsp baking soda
1 tsp salt
- FOR THE CREAM CHEESE FROSTING
1/2 cup cream cheese
3/4 cup powdered sugar
1/4 cup unsalted butter (room temp)
1 tsp vanilla extract
Directions
- FOR THE CARROT CAKE
- Preheat your oven to 170°C. Grease a 9-inch round cake pan with parchment paper and set aside.
- In a large bowl sieve and whisk the dry ingredients – flour, baking powder, baking soda, and cinnamon and set aside for later.
- Cream the softened butter along with the brown sugar until the mixture is fluffy. Add in the eggs whisking after each addition.
- Fold in the dry ingredients into the wet ingredients and stir until smooth and combined.
- Fold in the grated carrots into the batter.
- Pour the batter into the prepared tin. Bake for 35 mins or until a tester comes out clean.
- Cool the cake on a wire rack. As the cake is cooling, we will make the frosting.
- FOR THE CREAM CHEESE FROSTING
- Beat cream cheese and butter until pale and fluffy. This should take a couple of minutes. Add in the powdered sugar and vanilla extract and mix until well combined.
- Spread over the cooled cake evenly. Decorate with grated carrots. Serve and enjoy!
