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Carrot Cake with Cream Cheese Frosting - food recipes -

Carrot Cake with Cream Cheese Frosting

  • Author: foodnerd4life
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 1x


  • 175g Soft Brown Sugar
  • 200ml Vegetable Oil
  • 2 Large Free Range Eggs
  • 225g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Ground Cinnamon
  • 175g Carrot (coarsely grated)

For Frosting

  • 220g Full Fat Cream Cheese
  • 50g Unsalted Butter
  • 250g Icing Sugar


  1. Preheat oven the oven to 150c. Grease or line a 28 x 18 x 4 cm tin and set aside. Or place 6 mini loaf cases on a baking tray.
  2. Mix all cake ingredients together, spread evenly in the tin and bake centre of the oven for approx 40 mins until the cake is nicely risen and shrunk slightly away from the side of the tin. If using the mini loaf cases, fill 3/4 full and bake for about 20-25 minutes. Cool on a rack before frosting.
  3. In a stand mixer, beat the butter until nice and fluffy, add the cream cheese and beat well. Slowly add the extract and the icing sugar and beat until lovely. Try not to eat it all before getting any on the cake!
  4. Spread over the cooled cake, decorate with Easter chocolates and get ready to pounce on the waiting Easter Bunny to steal his eggs.

  • Category: Cakes
  • Method: Baking
  • Cuisine: British

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