Prepare to impress with this show-stopping carrot cake, complete with a luscious cream cheese frosting that will have everyone asking for seconds! Carrot cake is a timeless classic, loved for its moist, flavourful layers and the perfect balance of spices. This one is a show stopper—delicious and pretty to look at! Made from scratch, it has the potential to become your favourite cake.
I get a lot of “WOWs” when I serve it to our guests and I’m sure you will too. Whether you’re baking for a special occasion or simply craving a delightful treat, this carrot cake will undoubtedly steal the show.
So, roll up your sleeves, preheat your oven, and let’s get baking! This carrot cake is bound to become a favourite in your recipe collection.
How to make carrot cake with cream cheese frosting
For the cake batter:
- 300g carrots – peeled & finely grated
- 100g hazelnuts – coarsely chopped
- 250g flour
- 2 tsp baking powder
- 1 large pinch of salt
- 1 tsp cinnamon
- 1 pinch of ground gloves
- 275ml sunflower oil
- 175g brown sugar
- 175g white sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 tsp grated orange zest
- 50g rasins
For the cream cheese frosting:
- 75g butter at room temperature
- 300g cream cheese
- 125g icing sugar
Make the cake batter:
- Preheat the oven: 180 degrees/ 160 degrees fan and grease 2 x 20-22cm round cake tins (springforms)
- Mix the flour, backing powder, salt, cinnamon and ground gloves
- Using a hand held mixer, beat the oil, both sugars and vanilla extract until fluffy, then beat in each egg separately until mixed throughly
- Mix in grated carrots, nuts, orange zest and raisins, then fold in the flour mix
- Divide batter in half, pour into the 2 springforms & bake for 35-40min until a skewer inserted into the centre comes out clean (You can also bake all the dough in one cake tin and split it into 2 after it’s been baked. The baking time needs to be adjusted to around 50-60min)
Make the cream cheese frosting:
- Using a hand held mixer, beat the butter until creamy, add the cream cheese and mix in well
- Mix in the icing sugar one tablespoon at the time, cover the bowl & put into the fridge
- Once the cakes have cooled down, spread half the icing onto one of the cakes & cover with the second one
- Top with the remaining frosting, sprinkle some cinnamon & drizzle with some maple syrup (optional)
Enjoy!!
Enjoy Your Show-Stopping Carrot Cake!
I hope you’ve enjoyed making this show-stopping carrot cake as much as I do. With its moist, flavourful layers and rich cream cheese frosting, it’s sure to become a favourite in your household. Whether you’re serving it at a special occasion or simply indulging in a delicious treat, this carrot cake never fails to impress.
Remember, the beauty of homemade baking is the personal touch you bring to each recipe. Feel free to experiment with add-ins like nuts or raisins, or even a dash more spice to make it truly your own.
Thank you for joining me on this baking journey. I look forward to sharing more delightful recipes with you soon. Until then, happy baking and enjoy every bite of your stunning carrot cake!
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