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.
Servings 12
Calories
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
- ⅛ 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 teaspoon of baking powder. Sift it together or whisk well before using homemade self raising flour.