Carrot cake with cream cheese frosting

It's practically salad, right?

  • 30 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print
You will love this spiced carrot cake, made extra tasty and moist by its layers of rich cream cheese frosting, perfect for morning tea.
For an interesting take on the classic try our honey, halva and carrot cake.


Carrot cake with cream cheese frosting
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cup self raising flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon bicarbonate of soda
  • 2 cup carrot, grated
  • 1/2 cup walnuts, finely chopped, plus extra to serve
  • 250 gram softened cream cheese
  • 50 gram softened butter
  • 2 cup sifted icing sugar


Carrot cake with cream cheese frosting
  • 1
    Preheat oven to 180°C. Lightly grease and line a 22cm round cake pan with baking paper.
  • 2
    In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.
  • 3
    Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.
  • 4
    Bake 55-60 minutes until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
  • 5
    Meanwhile, in small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
  • 6
    Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.


You will need about 4 carrots for this cake. To make cupcakes, use 12 paper patty cases and bake 15-20 minutes.

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