Carrot & Cream Cheese Cake
The definitive moist and spiced layer
A robust American classic with a dense, spiced crumb and a rich, velvety cream cheese layer.
Shopping list
- 280 g plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp ground nutmeg
- 1 tsp ground cinnamon
- 220 g grated carrots (approximately 3 medium)
- 200 ml vegetable oil
- 170 g brown sugar
- 2 large eggs
- 250 g cream cheese
- 100 g butter
- 150 g powdered sugar
- 1 tsp vanilla extract
Ingredients
Dry ingredients
- 280 g plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tsp nutmeg
Wet ingredients
- 3 medium carrots peeled and finely grated, 220 g total
- 200 ml vegetable oil
- 170 g brown sugar packed into the bowl
- 1 tsp cinnamon
- 2 eggs large, at room temperature
For the frosting
- 250 g cream cheese softened to room temperature
- 100 g butter softened, divided
- 150 g powdered sugar sifted
- 1 tsp vanilla extract
Method
-
5 min
Line two 18 cm round tins with parchment paper, crimping the edges to prevent overflow. Set aside while preparing the dry mix.
-
4 min
Whisk flour, baking powder, salt, cinnamon, and nutmeg in a bowl until the spices are evenly distributed throughout the flour.
-
5 min
Beat eggs with oil and brown sugar until the mixture is thick and pale, ensuring the sugar is almost fully dissolved.
-
4 min
Gently fold the grated carrots into the wet mixture, then fold in the dry ingredients until no flour streaks remain.
-
2 min
Divide the batter evenly between the two prepared tins and smooth the tops with a spatula for a level bake.
-
Bake at 180°C for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Cool in tins for ten minutes.
-
8 min
Beat cream cheese with half the butter until smooth, then add powdered sugar and remaining butter, beating until thick but spreadable.
-
7 min
Transfer cakes to a wire rack. Frost the first layer generously, place the second layer on top, and finish with a final coating of frosting.
Tip Let the frosting set for five minutes before slicing to prevent smearing.
Chef's tips
- Ensure the carrots are finely grated to distribute moisture evenly throughout the crumb.
- Allow the cream cheese frosting to reach room temperature to avoid a stiff texture.
- Bake the layers side by side rather than stacked to ensure consistent even browning.
- Taste the batter for spice balance; add a pinch more nutmeg if the flavour is flat.
Swap it
- Walnuts or pecans
- Fold 100 g of chopped nuts into the batter to add crunch.
- Coconut
- Add 50 g of toasted desiccated coconut to the wet mixture for tropical notes.
- Vegan butter
- Use plant-based butter to make the frosting dairy-free.