Carrot Cake with Cream Cheese Frosting
A moist and flavorful carrot cake layered with rich cream cheese frosting, perfect for celebrations or a special treat.
Ingredients
Cake Batter
- 200 g white sugar
- 100 g brown sugar
- 3 large eggs
- 170 ml vegetable oil
- 280 g all purpose/plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 2 tsp cinnamon
- 2 tsp vanilla
- 5 medium carrots shredded carrots
- 400 g cream cheese (full fat)
- 300 ml double/heavy whipping cream (36% fat content)
- 65 g icing sugar/powdered sugar
- 2 tsp vanilla
- 55 g toasted and chopped walnuts or pecans (for decoration)
Decorative Carrots
- 8 pieces ready made candy or white chocolate decorative carrots
Instructions
- Preheat oven to 180°C (350°F). Grease and flour two 8-inch pans.
- Mix sugars, eggs, and oil until combined. Add flour, cinnamon, baking soda, baking powder, vanilla, and salt; mix gently. Fold in shredded carrots.
- Divide batter into pans and bake for 30-35 minutes. Cool, then toast and chop nuts.
- Whip cream cheese, cream, powdered sugar, and vanilla until stiff. Fold in whipped cream.
- Assemble cake: layer with frosting, cover with remaining frosting, decorate with candies, nuts, and optional rosettes.
Notes
For best results, use room temperature ingredients and ensure thorough mixing.