Carrot Cake with Cream Cheese Frosting
This classic carrot cake is a crowd-pleaser wherever it goes—whether it’s a school event, charity sale, or celebration at home. Made in a simple sheet or loaf pan and finished with a rich frosting, it's as easy to make as it is delicious.
Ingredients
Cake
- 6 eggs
- 2 cups sugar (400 g)
- 1½ cups neutral oil (350 ml)
- 5 medium carrots (500 g grated carrot)
- 2½ cups wheat flour (360 g)
- 1 tbsp baking powder
- 1 tsp ground cinnamon
Cream Cheese Frosting
- 7 oz soft butter (200 g)
- 7 oz natural cream cheese (200 g)
- 1⅔ cups icing sugar (200 g)
Instructions
Prepare the batter
- In a large bowl, whisk together: eggs, sugar, neutral oil
- Grate 500 g (about 5 medium) carrots finely and add them to the bowl. Mix well.
- Add the dry ingredients
- Sift together and add: wheat flour, baking powder, ground cinnamon
- Stir until fully combined and smooth.
Bake
- Line your pan with parchment paper. Pour in the batter and smooth the top.
- Bake on the bottom rack at 180 °C (350 °F) for about 45 minutes. Use a toothpick to test—it should come out clean.
- Cool completely on a wire rack before frosting.
Make the Frosting
- Let the butter come to room temperature.
- In a bowl or stand mixer, beat together until smooth: soft butter, natural cream cheese, icing sugar
- Spread the frosting evenly over the cooled cake.