Carrot Cake with Cream Cheese Frosting
By Wafa — 100+ tested recipes
Discover the carrot cake, a delicious, moist, and aromatic dessert. This American classic combines the sweetness of carrots with the warm flavors of spices, topped with a creamy cream cheese frosting.
Ingredients
- 200 g finely grated carrots
- 100 g sunflower oil
- 140 g brown sugar
- 2 eggs
- 60 g plain yogurt
- 1 tsp vanilla extract (A splash)
- 220 g all-purpose flour
- 5 g cinnamon
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 1 pinch salt (A pinch)
- 200 g cream cheese (Philadelphia style)
- 110 g powdered sugar
- 1 tsp vanilla extract (for frosting) (A splash)
Instructions
- 1Preheat your oven to 180°C (350°F). In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- 2In another bowl, combine the oil, brown sugar, eggs, yogurt, and vanilla. Whisk until the mixture is smooth.
- 3Gradually fold the dry ingredients into the wet mixture. Add the grated carrots and mix well.
- 4Pour the batter into a previously greased and floured cake pan.
- 5Bake for approximately 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 6Let the cake cool in the pan for about 10 minutes, then turn it out and let it cool completely on a wire rack.
- 7Prepare the frosting: in a bowl, beat the cream cheese until smooth and creamy.
- 8Gradually beat in the powdered sugar and vanilla extract until you reach a smooth, creamy consistency.
- 9Once the cake is completely cool, spread the frosting evenly over the top. Add crushed walnuts if desired. (Wait until the cake is perfectly cold so the frosting doesn't melt.)
Tips
- Grate the carrots finely so they blend perfectly into the batter without leaving large chunks.
- Use fresh, firm carrots for the best flavor.
- The frosting is essential for adding a creamy, rich finishing touch.
Substitutions
- sunflower oil → coconut oil — Will provide a different flavor profile.
- cream cheese → mascarpone — Excellent alternative for a rich texture.
- cream cheese → Greek yogurt — A lighter option if used plain.
Nutrition
Frequently asked questions
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the sugar according to your preferences. The amount used here (140 grams) is what works best for me.
Is it possible to make a vegan carrot cake?
Absolutely, you can replace the eggs with applesauce. Use a vegan cream cheese for the frosting.
Can I replace the wheat flour with another flour?
Yes, it is entirely possible to replace wheat flour with other flours like rice flour, buckwheat flour, or almond flour. However, I haven't personally tested a gluten-free version, so I cannot provide precise quantities or guarantee the final result. Feel free to experiment, as every flour has a different absorption capacity.
Can I prepare this cake in advance?
Yes, carrot cake can be prepared in advance. You can bake it a day or two before serving and keep it in the refrigerator, well-covered to maintain freshness. The frosting can also be made ahead of time and stored separately in the fridge.
Is it possible to freeze the carrot cake?
Yes, carrot cake freezes very well (without the frosting, of course). You can freeze the whole cake or individual portions for convenience.
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