Classic carrot cake with cream cheese frosting

This dense, moist carrot cake is full of nutty goodness and topped with a delicious lemon cream-cheese frosting.

  • 25 mins preparation
  • 1 hr cooking
  • 20 mins marinating
  • Serves 10
  • Print


Carrot cake
  • butter, softened, for greasing
  • 5 eggs
  • 1 1/2 cup soft brown sugar
  • 2/12 cup self-raising flour
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cup grated carrot (approx 3 carrots)
  • 1 cup (250ml) vegetable oil
  • 3/4 cup walnuts, chopped
  • 2 teaspoon vanilla essence
  • 1/2 cup drained crushed pineapple
Cream cheese icing
  • 175 gram cream cheese, softened
  • 100 gram butter, softened
  • 2 teaspoon lemon juice
  • 1 vanilla essence
  • 1 cup icing sugar, sifted


Carrot cake
  • 1
    Grease and line a deep 23cm cake tin. Preheat oven to 170°C (150°C fan-forced).
  • 2
    In a large mixing bowl, combine eggs and sugar. Using electric hand-beaters, whip until light and fluffy.
  • 3
    Sift flour, salt and cinnamon together, and then gently fold into the egg mixture.
  • 4
    In a separate bowl, combine grated carrots, oil, walnuts, vanilla and pineapple. Gently fold, into the flour and egg mixture, until well combined.
  • 5
    Pour into prepared tin and bake in preheated oven for 55-60 minutes, until a skewer inserted into the centre comes out clean. Cool cake in tin for 20 minutes before transferring onto a wire rack to cool completely.
  • 6
    Meanwhile, make icing: using clean electric hand-beaters, beat cream cheese and butter in a large bowl until light and fluffy. Add lemon juice and vanilla and continue beating until combined.
  • 7
    Stop beaters, add icing sugar and begin mixing gradually at first, to avoid mess. Continue mixing until completely incorporated.
  • 8
    Spread cream cheese icing over cold cake. Decorate with walnuts, if desired.

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