Carrot cake with cream cheese frosting

Carrot cake with cream cheese frosting

54 ratings

Helga, dentist and mother


„My go-to recipe when it comes to carrot cake! Easy to make and super tasty!“

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
400 g
carrots (medium)
250 g
all-purpose flour
200 g
brown sugar
250 g
butter (soft)
60 g
butter (melted)
4
eggs
200 g
cream cheese
60 g
confectioner’s sugar
3 tsp
vanilla extract
1 tsp
lemon juice
2 tsp
baking powder
1 tsp
baking soda
1 tsp
cinnamon
¼ tsp
nutmeg (ground)
1 tsp
salt
butter for greasing
whipped cream to serve
Metric
Imperial
  • 400 g carrots (medium)
  • 250 g all-purpose flour
  • 200 g brown sugar
  • 250 g butter (soft)
  • 60 g butter (melted)
  • 4  eggs
  • 200 g cream cheese
  • 60 g confectioner’s sugar
  • 3 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg (ground)
  • 1 tsp salt
  • butter for greasing
  • whipped cream to serve

Utensils

  • standing mixer or hand mixer with beaters
  • oven
  • vegetable peeler
  • cake rack
  • baking pan
  • vegetable grater
  • whisk
  • cutting board
  • knife
  • 3 large bowls

Enjoy with

Rosé sparkling wine, 2012
A Rosé sparkling wine is lower in acidity than Riesling sparkling wine. It harmonizes both flavor-wise and visually with the sweet carrot. Rosé sparkling wines impress with a finely beaded and refined taste of delicate forest fruit.

Nutrition per serving

Cal
445
Protein
6g
Fat
29g
Carb
40g

Step 1/7

Preheat oven to 180°C/355°F. Peel and finely grate carrots.
  • 400 carrots
  • oven
  • vegetable peeler
  • vegetable grater
  • cutting board
  • knife

Preheat oven to 180°C/355°F. Peel and finely grate carrots.

Step 2/7

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.
  • 250 butter
  • 200 brown sugar
  • 2 tsp vanilla extract
  • standing mixer or hand mixer with beaters

In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

Step 3/7

Now, blend in eggs, adding one at a time until fully incorporated.
  • 4 eggs

Now, blend in eggs, adding one at a time until fully incorporated.

Step 4/7

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.
  • 250 flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp salt
  • large bowl

Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

Step 5/7

Stir grated carrots into the batter.

Stir grated carrots into the batter.

Step 6/7

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7  min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.
  • butter for greasing
  • oven
  • cake rack
  • baking pan

Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.

Step 7/7

For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.
  • 200 cream cheese
  • 60 melted butter
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 60 confectioner’s sugar
  • whipped cream to serve
  • large bowl
  • whisk

For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.