Carrot Cake with Cream Cheese Frosting
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Carrot Cake with Cream Cheese Frosting

This Carrot cake with Cream Cheese frosting recipe is a traditional bake that everyone loves. In addition, we think this is a great recipe to use in for any occasion.In fact, with our Natural Flavoured Icing Sugar, you can you could also change slightly and use our Orange Zest Natural Flavoured Icing Sugar for baking the cake and our delicious Cinnamon Swirl for making the buttercream.

If you would like to check out our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Laura made this cake on a Facebook Live which you can watch here using Cream cheese,

You can also catch up on Carol’s Facebook Live here.

As a general rule, we recommend eating your cake on the day of baking or within 24 hours for the best flavour, but it will last for 3 days.

Check more recipes out here.

Ingredients

2 Teaspoons Baking Powder
225g Light Muscavado Sugar
4 Large Eggs
200g Grated carrot
300g Plain Flour
50g Sugar and Crumbs Cinnamon Swirl Icing Sugar
250ml Sunflower Oil
200g Sultanas
For the icing: (Carol’s Video)
500g Sugar and Crumbs Cinnamon Swirl or Orange zest or Cream cheese Icing Sugar
Alternative option – Cream Cheese (Laura’s Video)
75g of Sugar and Crumbs Natural Flavoured Icing Sugar of your choice
250g Cream Cheese 
Instructions

1. Preheat the oven to 180 C, 350 F, Gas mark 4 and grease or line two 8 inch cake tins

2. Mix the oil, sugar and eggs and whisk until combined. Fold in the grated carrots, flour, baking powder and Sugar and Crumbs Natural Flavoured Icing Sugar.

3. Divide the mix between the two tins and bake in the oven for 35-40 minutes or until the top is golden and it has risen well. Transfer to a wire cooling rack to cool completely.

4. To make the cream cheese frosting add the icing sugar and cream cheese together in a clean bowl and whisk together until fully blended.

5. When the cake is cooled, put one of the cakes onto a serving plate and slice off the dome part. Place to one side.

6. Spread about half of the cream cheese over the top of the cake and then place the second cake on top or you can pipe blobs around the edge of the cake and fill the centre.

7. Add the top layer, spread an even layer of cream cheese over the top of the cake or again you could pipe blobs .  Add walnuts to decorate and then sieve some of the remaining icing sugar on top. Or to cover the entire cake, use the larger amount of cream cheese frosting and spread a good layer on top of the bottom layer. Add the top layer then spread over the top and up the sides with a palette knife.

8. Decorate with chopped nuts, walnuts or grated carrot.

Carrot Cake with Cream Cheese Frosting Tutorial

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6 Comments

  1. Hi all
    Sorry to be a pain but the 500g cream cheese is for the frosting what about the 250g ? It doesn’t say to put in the cake ?
    Do I? ‍♀️ Please help!
    Thanks

    1. Hi Pam!

      Oh we didn’t explain very well on the post. Sorry about that. We mean if you want to cover all the cake, you will need 500g Cream Cheese and 100g Sugar and Crumbs Orange Zest Icing Sugar. So it is optional. If you only want to put the cream cheese in the cake, you won’t need these ingredients (500g Cream Cheese and 100g Sugar and Crumbs Orange Zest Icing Sugar). Hope that makes sense for you =)

  2. Ive been asked to make one of the layers of a wedding cake a carrot cake with cream cheese frosting. Is the frosting ok I know its not as thick as buttercream, just wondering if it would be ok.

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