Carrot Cake with Cream Cheese Frosting
Carrot cake with cream cheese frosting is the classic afternoon tea bake: a dense, moist sponge, warm with cinnamon and studded with walnuts, under a thick layer of tangy frosting. The batter is made in one bowl with oil rather than butter, so it stays soft for days and needs no creaming. One 20cm tin makes 12 generous slices, and the cake needs a good hour to cool before it is frosted.
- Total
- 3 h 5 min
- Prep
- 30 min
- Cook
- 55 min
- Serves
- 12
- Per serving
- 585kcal
Getting the sponge right for carrot cake with cream cheese frosting
Oil, not butter, is what keeps this cake so moist. Oil stays liquid at room temperature, so the crumb feels soft even when the cake has been in the fridge, and there is no creaming or beating required. The batter is quick to make and is closer to a stir-together mix than a traditional sponge.
Grate the carrots on the coarse side of the grater, and use them straight away without squeezing. Their natural juice replaces the need for extra liquid. Light brown soft sugar gives a slightly toffee note, and cinnamon is the only spice, so the carrot and walnut flavours come through. You need a deep tin, at least 7cm, as this is a tall cake with a generous 1.2kg of batter.
The sponge bakes for 55 minutes, and the baking powder and bicarbonate of soda together give a good rise without making it dry. Eggs at room temperature mix in more easily, so take them out of the fridge when you start grating.
How to prepare carrot cake with cream cheese frosting
Tap a time to start a timer.
- Prepare the tin Heat the oven to 180°C (160°C fan), gas 4. Grease the tin with a little oil and line the base and sides with baking paper.
- Make the batter In a large bowl, whisk the oil, eggs and brown sugar for about , until smooth. Sift in the flour, baking powder, bicarbonate of soda and cinnamon and stir until just combined. Fold in the carrots and walnuts. Do not squeeze the water out of the carrots, because it keeps the cake moist.
- Bake the cake Pour the batter into the tin, level the top and bake for . If the top is browning too fast after , cover it loosely with foil. The cake is ready when a skewer pushed into the middle comes out clean.
- Cool the cake Leave it in the tin for , then lift it out onto a wire rack and leave it for at least 1 hour, until completely cold. Frosting will melt on a warm cake.
- Make the frosting Beat the butter and icing sugar with the electric whisk for , until pale and smooth. Add the cold soft cheese and vanilla and mix for just 20–30 seconds, until combined. Overbeating makes it runny.
- Frost and chill Spread the frosting over the top of the cold cake with a palette knife or the back of a spoon. Scatter over the walnut halves, if using, then chill for so the frosting firms up before you slice.
Serving and swaps
Cut the carrot cake with cream cheese frosting into 12 slices with a hot, dry knife for clean edges, and serve with a cup of tea. The tang of the frosting is the point, so do not be tempted to cut back on the soft cheese. For another spiced cake at the same tea table, try classic spice cake, or for a plainer bake, pound cake.
For a festive version, add the zest of 1 orange to the batter and a little to the frosting. A handful of sultanas or chopped pineapple can go in with the carrots, but add them sparingly, because extra moisture can make the middle dense. Anyone with a nut allergy can leave the walnuts out of the cake and the decoration altogether.
Common problems and fixes for Carrot Cake with Cream Cheese Frosting
- The frosting is runny and will not hold its shape.
- The soft cheese was warm, or it was beaten for too long. Use it straight from the fridge, beat the butter and icing sugar first and mix the cheese in briefly. If it is still loose, chill the bowl for 15 minutes before spreading.
- The cake is heavy or sunk in the middle.
- The oven door was opened too early, or the batter was overmixed. Keep it shut for the first 40 minutes, stir the flour in only until it disappears, and test with a skewer before taking the cake out.
- The frosting slides off the cake.
- The sponge was still warm. Wait until the cake is cold all the way through, which takes at least an hour on a wire rack, and then spread the frosting.
Frequently asked questions about Carrot Cake with Cream Cheese Frosting
Can I leave the walnuts out?
Yes. Leave them out, or swap them for pecans or sultanas. The weight stays the same at 100g.
How long does carrot cake keep?
Up to 4 days in an airtight container in the fridge, because of the cream cheese frosting. Take it out about 30 minutes before serving. An unfrosted cake freezes well for up to 3 months.
Can I make it in two tins instead?
Yes. Divide the batter between two greased and lined 20cm sandwich tins and bake for 30–35 minutes, then sandwich the cooled layers with half the frosting and spread the rest on top.
Can I use mixed spice instead of cinnamon?
Yes, use the same amount. Mixed spice adds nutmeg and ginger notes, and gives a more traditional British flavour.
How did you like the recipe?
4.6 / 5 · 77 ratings
