Carrot cake (with cheese frosting)


Carrot cake (with cheese frosting)


For cake:

  • 2 cup flour
  • 1 cup granulated white sugar
  • 2 tsp baking powder
  • 1/4tsp salt
  • 1 tsp cinnamon powder
  • 1tsp vanilla extract
  • 3 large eggs
  • 1 cup oil
  • 1 cup finely shredded carrot

For Cream cheese frosting:

  • 1cup cream cheese, at room temperature
    • 1 cup icing sugar or as required
    • 1tsp vanilla essence
    • ½ cup butter, at room temperature
    • 1tsp lemon zest


Preheat oven to 360 degrees F (190 degrees C). Grease and line one 9 inch round cake pan and line the bottom of pan with parchment or wax paper.
In a bowl, sift the flour, sugar, salt, baking powder and cinnamon powder.
In a clean mixing bowl, add egg and all the liquid ingredients and mix well.
Now mix dry and liquid ingredients together and whisk until well combined. Add shredded carrot and mix well.
Pour into your pan, smoothing the top. Bake for about 35 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan). Cool on a metal rack before removing from pan.


Add cream cheese, butter, vanilla, lemon zest and icing sugar in a bowl. Beat on medium speed until fluffy(add more icing sugar if needed).
Take cheese frosting and spread on the cake. Decorate with carrot and whipped cream. store cake in refrigerator for at least 6 hours, preferably overnight.

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