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Carrot Cake, Carrot Cake with Cream Cheese Frosting, Thanksgiving Dessert, Bake-a-thon, Blogging Marathon,
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Carrot Cake Cream Cheese

Carrot cake is a dense cake baked in a loaf pan, frosted with cream cheese frosting. A great dessert to have on a holiday menu.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 12
Calories
Author Usha Rao

Equipment

  • Mixing Bowls
  • Mixer and a whisk
  • Grater or a Food Processor
  • 9" Loaf Pan
  • Oven

Ingredients

Cake

  • 180 grams 6 ½ oz Self Raising Flour
  • ½ tsp. Baking Soda
  • tsp. Salt
  • 1 tsp. Cinnamon Powder I used ⅓ tsp.
  • ½ tsp. Nutmeg Powder or freshly grated Nutmeg I used ¼ tsp.
  • ½ tsp. Pumpkin Pie Spice
  • 2 Eggs
  • 150 ml Vegetable Oil
  • 200 grams Brown Sugar I used both dark and light brown sugar
  • 300 grams 11 oz Carrots, grated
  • 100 grams Raisins
  • 75 grams Walnut chopped

Cream Cheese Frosting

  • 75 grams Cream Cheese
  • 75 grams Butter softened
  • 125 grams Confectioner’s Sugar or Icing Sugar
  • ½ tsp. Vanilla Extract

Decoration

  • Walnuts or Sprinkle

Instructions

Cake

  • Grease a 9” loaf pan with oil and line it with a parchment paper. I used a 8 ½” loaf pan.
  • Grate carrots and keep aside.
  • Preheat the oven to 350F.
  • Sift or whisk all the dry ingredients in a bowl and keep aside.
  • In a large bowl, lightly beat eggs.
  • Add oil, brown sugar grated carrots, raisins, walnuts to eggs and stir.
  • Add the dry ingredients to wet ingredients and bring the batter together together stirring with a wooden spoon. I tried using a whisk and had to switch to a wooden spoon as the batter is very thick and dense.
  • Transfer it to the greased pan, smooth the top and bake in a preheated oven for 1 – 1 ¼ hour or until a skewer or a cake tester inserted in the middle comes out clean. I baked for 1 hour 20 minutes.
  • Cool in the pan for 10 minutes before removing from the pan. Remove from the pan and cool on a wire rack until completely cool.

Cream Cheese Frosting

  • Beat cream cheese and butter in a bowl until combined.
  • Add vanilla extract, confectioner’s sugar and beat until combined.

Decorate

  • Once the cake is completely cool, spread the frosting on the cake using a butter knife or a palette knife. Add sprinkles or walnuts on top of the frosting.
  • Slice the cake and serve.
  • Store the leftovers in a cool place. I put it in the refrigerator.

Notes

  • For ½ the recipe, use a mini loaf pan and bake for 58 minutes or until tooth pick inserted in the middle of the cake comes out clean.
  • Temperatures vary from oven to oven. Keep an eye on the cake in 5 minutes before the bake time is up.
  • Self Raising Flour – If you don’t have self raising flour, came some at home. For 100 grams (4 oz) of all purpose flour, add 1 tsp of baking powder. Sift it together or whisk well before using homemade self raising flour.