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+ servings

Carrot Cake with Cream Cheese Frosting

This is a classic cake that is simple yet rich, you can have it as your teatime cake, without frosting. Doubles up as a birthday cake or a showstopper for your next festive meal!
Course Cakes
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 servings


  • 150 grams all purpose flour
  • 50 grams almonds with or without skin, ground to a powder
  • 1/2 tsp ginger powder
  • 3/4 teaspoon mixed spice (1/4 tsp each of clove cinnamon & nutmeg powder)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 175 grams unsalted butter at room temperature
  • 175 grams soft brown light or dark-muscovado sugar * see notes
  • 3 eggs at room temperature
  • 100 grams carrots grated 1 loosely packed cup
  • zest/grated rind of 1 orange
  • 1/3 cup unsweetened orange juice

For the frosting

  • 1 tablespoon unsalted butter at room temperature
  • 280 grams cream cheese
  • 150 grams confectioners' icing/powdered sugar

To decorate

  • 1/2 cup or more crushed walnuts


  • Grease a 9" round pan with butter and dust some flour. You can also line it with baking parchment if you wish. Keep it aside. Preheat oven to 170 degrees.
  • Sift the flour with the almond powder, ginger, clove, cinnamon & nutmeg powders, baking powder, baking soda and salt together into a bowl. Repeat one more time to make the cake fluffier. Keep aside.
  • Beat the butter & sugar until light & fluffy. Add in the egg one at a time and beat until the mixture looks creamy
  • Blend in the orange zest, juice and the grated carrots.
  • Now add the flour mixture in parts & gently fold until all the flour has been incorporated.
  • Pour the mixture into the prepared pan and level up the surface. Tap twice to remove any excess air bubbles.
  • Bake in the preheated oven for 35-40 minutes or till the skewer inserted comes out clean.
  • Remove & cool on a wire rack for 15 minutes. Then turn out the cake on a wire rack and cool completely.
  • When the cake has cooled, slice it horizontally into two halves. Keep aside.
  • Prepare the frosting by mixing the butter, icing sugar and cream cheese together until blended. Then beat using a whisk till the mixture is smooth & fluffy and no lumps remain.
  • Dab the centre of a cake stand/serving tray with a little frosting to keep the cake in place.
  • Place one layer on top of it and cover the surface with 1/3 of the frosting. Place the second layer of the cake over it and cover the top and sides with the rest of the frosting. Level up the surface.
  • Decorate the entire surface with the crushed walnuts. Serve immediately. The cake tastes good even when served slightly chilled, for about 30-45 minutes.


If you do not have soft brown sugar, you can use caster sugar. The cake may be a tad sweet but the cream cheese will balance it.
If you prefer a sweeter cake you can add 25 grams of white sugar to the brown sugar and beat it along with the butter.
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.