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Moist Carrot Cake With Cream Cheese Frosting

Moist Carrot Cake with Cream Cheese Frosting

A deeply spiced, moist carrot cake with a silky cream cheese frosting, perfect for any celebration or weekend baking.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 300 g plain flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon fine sea salt
  • 200 g light brown sugar packed
  • 100 g caster sugar
  • 3 large eggs at room temperature
  • 240 ml sunflower or vegetable oil
  • 1 teaspoon vanilla extract
  • 300 g carrots peeled and finely grated (about 3 medium carrots)
  • 100 g chopped walnuts or pecans optional
For the frosting: 200g full-fat cream cheese, softened
  • 80 g unsalted butter softened
  • 300 g icing sugar sifted

Method
 

  1. Prepare your pans and preheat: Heat the oven to 180°C (160°C fan). Grease two 20cm round cake tins and line the bases with parchment paper. The paper should sit flat and smooth—no wrinkles.
  2. Whisk the dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt. The spices will release their oils as you stir—inhale deeply; this is the smell of the weekend.
  3. Combine the wet ingredients: In a separate bowl, whisk the brown sugar, caster sugar, eggs, oil, and vanilla until smooth and pale. The mixture should look glossy and feel slightly thicker as the sugar dissolves—about 2 minutes of whisking.
  4. Fold in the carrots: Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined—a few streaks of flour are fine. Add the grated carrots and nuts (if using). The batter will be thick, shaggy, and fragrant, with flecks of orange throughout.
  5. Divide and bake: Spoon the batter evenly into the prepared tins and smooth the tops. Bake for 35–40 minutes. The cake is ready when a skewer inserted into the centre comes out clean or with a few moist crumbs, and the top springs back when lightly pressed. The kitchen will smell intensely of warm spice.
  6. Cool completely: Leave the cakes in their tins for 10 minutes, then turn them out onto a wire rack. Peel off the parchment paper and let them cool completely—this is crucial. Warm cake will melt your frosting into a puddle.
  7. Make the frosting: Beat the softened cream cheese and butter together until smooth and fluffy—about 3 minutes. Gradually add the sifted icing sugar, beating on low speed to avoid a cloud of sugar. Add the vanilla and beat for another minute until silky and spreadable. The frosting should hold a soft peak.
  8. Assemble and frost: Place one cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and apply a thin crumb coat. Chill for 20 minutes, then finish with a thick, swooping layer of frosting. Add a final flourish—perhaps a few chopped walnuts on top.

Notes

Ensure cake layers are completely cool before frosting to prevent melting. Nuts are optional; the frosting should hold a soft peak. For best results, chill the assembled cake for 20 minutes before the final thick layer of frosting.