The Best Carrot Cake With Cream Cheese Frosting

Claiming that a cake is the BEST Carrot Cake With Cream Cheese Frosting is a big call I know, but I stand by my claim.

When I used to make cakes for a living, I would always get asked to share this recipe, but no amount of begging and pleading would make me hand it over...for obvious reasons 😉

But after guarding it for years and moving on from the cake biz, I'm happy to finally give in and share the recipe.

​Trust me, this is the only carrot cake recipe you will ever need for the rest of your life, so keep it safe!

Beautifully moist, and when paired with cream cheese frosting...HELLO...there will be oohs & ahh's uttered long after you have served it!

And you my friend, will be worshiped and envied as the best cake baker in the land forever more🎂🎂🎂

CARROT CAKE WITH CREAM CHEESE FROSTING

Ingredients

Cake

• 2 cups (330g) self-raising flour
• 1 tsp baking soda (bi-carb soda)
• 2 tsp ground cinnamon
• 1 cup (250g) vegetable oil
• 1 ½ cups (345g) brown sugar
• 3 large eggs (150g cracked weight), room temperature
• 2 ½ cups (500g) grated carrot, firmly packed
• 1 cup chopped walnuts (optional)
• Zest of 2 oranges & 2 lemons

Cream Cheese Frosting

• 65g softened butter
• 200g softened cream cheese
• 1 tsp vanilla extract
• 3 cups (465g) sifted icing sugar

​Method - Cake

1. Preheat oven to 180°C / 160°C fan forced, and line an 8” cake tin.
2. Sift together the flour, cinnamon & baking soda.
3. In a separate bowl, beat the vegetable oil, sugar & eggs with an electric beater for about 5 minutes until thick & creamy.
4. Add the grated carrot, nuts, and the orange & lemon zest. Beat on low until combined.
5. Add the flour mixture and beat until just combined. Don't over beat the mixture.
6. Pour the batter into the cake pan & bake for approx. 1 hour or until a skewer inserted comes out clean.
7. Cool in the tin for 5 minutes then remove and allow to cool completely before icing.

Method - Frosting

1. Cream the butter for 1 minute until light and fluffy.
2. Add the cream cheese, vanilla and a third of the icing sugar. Beat for 3 minutes until light and fluffy.
3. Add another 1/3 of the icing sugar and beat for another 3 minutes.
4. Finally, add the remaining icing sugar and beat until its light and fluffy and a spreadable consistency. 

NOTES

• Keeps for 3 days at room temperature or 5 days in the refrigerator.
• I like to put mine in a container, or wrap in cling film and leave over night at room temperature before icing. This give the cake time to settle, and for the flavours to develop. It also makes it a whole lot easier to cut if you want to layer it.
• This cake freezes exceptionally well too, with or without the frosting.

I hope you enjoy this recipe, and as always, if you have any questions just let me know, or post a photo on social media  and tag me over on Instagram @little.river.kitchen  or on Facebook @little river kitchen

I'd love to see the results!

Happy Baking!

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