Carrot Cake with Cream Cheese Frosting

Moist, dense, and flavorful — who doesn't love carrot cake? Especially when it's topped with rich cream cheese icing. This much-requested recipe is easily customized to taste, with layers of mildly spiced cake flecked with carrots and walnuts.

Why you'll love this carrot cake

• Super moist thanks to oil, carrots and pineapple.
• Packed with goodies: walnuts, coconut, raisins and citrus zest.
• Tangy cream cheese frosting with a hint of orange.
• Even better the next day — perfect for making ahead.

Ingredients

Carrot Cake (two 8-inch / 20cm round tins)

• 300ml (1 1/4 cup) vegetable or sunflower oil
• 350g (2 3/4 cup) plain flour
• 2 tsp cinnamon
• 1 tsp ground nutmeg
• 1 tsp bicarbonate of soda (baking soda)
• 2 tsp baking powder
• 150g (3/4 cup) caster sugar
• 150g (3/4 cup) light brown sugar
• 4 medium eggs
• 1 zested orange and 2 zested lemons
• 350g (3 cups) grated carrots
• 100g (1 cup) unsweetened coconut
• 100g (1 cup) chopped walnuts
• 2 tsp vanilla extract
• 200g (1 cup) sultanas or raisins
• 200g (1 cup) canned pineapple, drained (optional)

Cream Cheese Frosting

• 400g (2.5 cups) icing sugar
• 100g (1/2 cup) unsalted butter, room temperature
• 250g (1 cup) cream cheese, cold
• 1 tsp vanilla extract
• 1 tbsp orange zest (optional)

Directions

1. Preheat oven to 150°C/300°F. Line two 8-inch (20cm) cake tins with parchment paper and grease with cooking spray or butter.
2. Sift dry ingredients (flour, baking powder, soda, cinnamon, nutmeg) into a bowl and set aside.
3. Whisk eggs, vanilla, both sugars, and oil together, then fold in the flour mixture.
4. Add coconut, raisins, walnuts, grated carrots, citrus zest, and pineapple. Mix through.
5. Divide the batter evenly between the tins and bake low and slow for about 60-75 minutes, until a skewer in the centre comes out clean. Start checking at 60 minutes, as ovens vary.
6. Let the cakes cool completely before cutting — hot cakes will fall apart.
7. For the frosting, beat the soft butter and icing sugar until combined, then beat in the cold cream cheese, vanilla and orange zest briefly until smooth.
8. Once cooled, cut each cake in half. Layer with cream cheese frosting between each layer, finishing with a rustic coating around the edges.
9. Chill for at least an hour before serving. The cake tastes even better the next day once the flavors develop.

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips

• Grate the carrots finely so they melt into the cake.
• Drain the pineapple well or the cake can turn gummy.
• Bake low and slow for a moist cake with flat tops.
• Use cold cream cheese and don't overbeat the frosting, or it turns runny.
• Toast the walnuts and coconut for extra flavour.
• Chill the layers for 30 minutes before frosting for neater slicing.

Storage

Keep covered in the fridge for up to 5 days. Freeze unfrosted layers, wrapped, for up to 3 months.

Frequently asked questions

Can I leave out the nuts or raisins?
Yes — leave out anything you don't love. The cake will still be moist and delicious.

Can I make carrot cake cupcakes?
Yes — bake in lined muffin tins at 350°F (175°C) for 20–25 minutes.

Why is my frosting runny?
The cream cheese was too warm or overbeaten. Use cold block cream cheese and chill the frosting if needed.

Can I use a 9x13 pan?
Yes — bake as a sheet cake and frost the top. Check from 50 minutes.

Can I make it ahead?
Yes — it actually tastes better on day two.

More cakes to try

• The Best Banana Bread
• Passion Fruit Layered Cake
• Russian Honey Cake
• Pumpkin Loaf with Cream Cheese Frosting

Hugs, Alla xox

🍰 Make my best cakes at home See my cake classes →