Simple & Easy Carrot Cake Recipe In Less Than 35 Minutes, With Cream Cheese Frosting
Carrot Cake

Simple & Easy Carrot Cake Recipe In Less Than 35 Minutes, With Cream Cheese Frosting

This is seriously the best carrot recipe I’ve tried so far… and I’ve taste tested dozens.


  • 300g soft light brown sugar
  • 3 eggs
  • 300 ml sunflower oil
  • 300g plain flour
  • 1tsp bicarb of soda
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp vanilla extract
  • 300g grated carrots
  • 100g shelled walnuts, chopped

Cream Cheese Frosting

  • 600g icing sugar
  • 50g unsalted butter
  • 125g cream cheese


  • Preheat oven to 170C / 325F /Gas 3
  • Put eggs, sugar and oil in a bowl and mix together
  • Slowly add in flour bicarb of soda, baking powder, cinnamon, ginger, salt, vanilla extract and continue to beat it all together until it is well incorporated
  • Stir in the grated carrots and walnuts
  • Pour the mixture into 3 prepared 20 cm cake tins. (base of the cake tin lined with greaseproof paper)
  • Smooth over with a palette knife
  • Bake in oven for 20-25 mins (or until the sponge is golden brown and bounces back when touched)
  • Once cooled slightly turn the cakes out onto a wire cooling rack and cool completely


  • Beat the icing sugar and butter together with an electric mixer until well mixed
  • Add the cream cheese and beat until it is all incorporated, light and fluffy

To Decorate

  • Spread about one a quarter of the cream cheese onto one of the cakes, place the second cake on top and repeat
  • Top with the last cake and use the remaining frosting to cover the top and sides of the cake
  • Finish with some walnut halves

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