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4.22 from 37 votes
Carrot Cake with Cream Cheese Icing
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Carrot Cake with Cream Cheese Icing, and walnuts, a family-favourite dessert not only for Easter, but also all year round. It is beautifully moist, with a dense texture and a magnificent blend of spices that works very well with the sweetness of the cream cheese icing. My kind of cake! It's absolutely delicious, and the earthy spices bring so much flavour. It's so easy to make, that even a complete beginner can bake it.

Course: Dessert
Cuisine: English
Keyword: easter desserts
Servings: 6 people
Calories: 1176 kcal
Author: Daniela Apostol
  • 300 g plain flour
  • 250 ml sunflower oil
  • 4 eggs
  • 100 g granulated sugar
  • 100 g brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp mixed spices
  • 1 tsp vanilla extract
  • 200 g grated carrots
  • 75 g chopped walnuts
For the cream cheese icing
  • 180 g full-fat cream cheese
  • 100 g butter, soften
  • 200 g icing sugar
  • 1 tsp vanilla extract
  1. To make the sponge, add the eggs, sugars and oil to a bowl and whisk well until you get a smooth, thick consistency.

  2. Add the grated carrot, flour, spices, vanilla extract and half of the amount of chopped walnuts and mix everything well with a spatula.

  3. Preheat the oven to 180 degrees C (350 Fahrenheit).

  4. Oil and flour 2 round cake tins (mine are 23 cm, 9 inches), and divide the batter between the 2 tins evenly.

  5. Bake for 30-35 minutes until the cakes are firm to touch and well risen with a golden brown colour.

  6. Remove from the tin and allow them to cool.

  7. Meantime, make the icing by mixing the sugar,  butter and vanilla extract together. Do not overbeat, as the icing could become runny.

  8. Add the cream cheese and mix gently.

  9. If you use a food processor, just add all the ingredients together and blitz to a smooth consistency.

  10. Once the sponges have cooled down, arrange one cake on a plate or cake stand, spread half of the icing over, arrange the second cake on top, and spread the remaining icing over the top and sides.

  11. Decorate with more chopped walnuts.

Recipe Video

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Carrot Cake with Cream Cheese Icing
Amount Per Serving
Calories 1176 Calories from Fat 693
% Daily Value*
Fat 77g118%
Saturated Fat 20g100%
Trans Fat 1g
Cholesterol 178mg59%
Sodium 288mg12%
Potassium 471mg13%
Carbohydrates 112g37%
Fiber 4g16%
Sugar 69g77%
Protein 13g26%
Vitamin A 6552IU131%
Vitamin C 2mg2%
Calcium 160mg16%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.