carrot cake with cheese frosting

carrot cake with cheese frosting


Easy to make carrot cake with cream cheese frosting. The cake is super soft and delicious, and that cream cheese frosting on top gives it that ‘wow’ factor. 
 Course Dessert
 Cuisine American
 Keyword carrot cake, cream cheese frosting, tea cake
 Prep Time 40 minutes
 Cook Time 50 minutes
 Cooling Time 1 hour
 Servings 12 people
 Calories 380 kcal

Ingredients

Carrot Cake

  • 2 1/2 cups all-purpose flour / maida
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 1/2 cups oil
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon cinnamon powder
  • 2 tablespoons marmalade if not available, use ½ teaspoon orange zest
  • 3 cups freshly grated carrots
  • 1/2 cup walnuts
  • ½ cup shredded coconut toasted

Cream Cheese Icing

  • 250 grams cream cheese softened (at room temperature)
  • ½ cup butter softened (at room temperature)
  • 1.5 - 2.5 cups icing sugar
  • ½ teaspoon vanilla essence
  • ½ teaspoon lemon zest

Instructions

Carrot Cake

  1. Butter / oil a 13 x 9 inch rectangular baking tray. Line bottom of pan with parchment paper or baking paper. Butter/oil and flour paper; tap out excess flour.
  2. Pre-heat oven to 200 C.
  3. Sift flour, baking soda, baking powder and salt in a large bowl. Whisk with a fork and set aside.
  4. In a large bowl beat oil and sugar with a hand beater or stand mixer for about 2 minutes till combined. The mixture will be quite liquid and grainy, but some of the sugar will have dissolved.
  5. Add eggs one by one, beating for about 30 - 40 seconds after each addition.
  6. Add cinnamon powder and orange marmalade. Mix. At this point set aside the mixer. The rest of the ingredients will be mixed with your hand using a spatula.
  7. Add carrots followed by the walnuts and coconut, and fold through.
  8. Add the sifted flour and fold through.
  9. Pour batter into the prepared baking tray and bake in a preheated oven at 200 C for 40 - 50 minutes till skewer inserted in centre of cake is clean, and the top is golden brown.
  10. Set aside the cake to cool.

Cream Cheese Icing

  1. Sift about 2 - 2 ½ cups icing sugar into a bowl
  2. Make sure that the cream cheese and butter are at room temperature and cut into cubes.
  3. Place the cubed cream cheese into a large bowl.
  4. Beat with an electric whisk for about a minute till creamy.
  5. Add cubed butter, a few cubes at a time, while beating till mixture is creamy.
  6. Add icing sugar, ½ cup at a time, and beat till required consistency and sweetness is reached. Add vanilla essence and lemon zest at the end, and fold through.
  7. If you feel the cream cheese icing is too hard, add a few tablespoons of milk.
  8. Once the cake is cool, cover with cream cheese frosting. Cut into squares and enjoy.

Recipe Notes

Note:
  • Shredded or grated carrots are quite similar, and both will work in the recipe. Carrots can be grated by hand or in an electric food processor.
  • For the cream cheese icing, it’s important to make sure that the cream cheese and butter are at room temperature, otherwise they won’t beat properly. They should be soft, but not melting.
  • If you don’t have a 13 x 9 inch rectangular baking tray, you can use other baking pans, just adjust baking time accordingly. The amount of batter will be enough for two 9-inch round cake pans, or 22 - 24 cupcakes.
Options for playing around:
  • If you don’t have orange marmalade, you can substitute it with orange or lemon zest.
  • I am not a fan of raisins, but people do enjoy raisins in carrot cake. If you want to use raisins, reduce the walnuts to ¼ cup or eliminate them altogether and add 1 cup of raisins.
  • Another optional ingredient is nutmeg - only a pinch though as the flavour, especially if grated fresh can be overpowering. 

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