Carrot cake with Cream-Cheese Frosting

I have known this recipe for long now but never got around to do it. The time seemed apt today as I wanted to clear up the carrots in my fridge and some remaining cream cheese. :). So it’s almost like the carrots and cream cheese wanted to be made into a cake. 🙂

Carrot Cake with Cream-Cheese Frosting


Cake recipe adapted from – Laura in the Kitchen

For the cake

Shredded Carrot – 1.5 cups
All Purpose Flour – 1 and 3/4 cups
Chopped almonds – 3 Tbspn
Raisins – 2 Tbspn
Sugar – 1/2 cup
Brown sugar – 1/4 cup
Baking soda – 1 tspn
Cinnamon – 2tspn
Salt – 1/2tspn
Vegetable oil – 1 cup
Eggs – 2
Vanilla extract – 1Tbspn
Grated orange zest – 1Tspn

For the Frosting

Cream cheese – 100 gms
Unsalted Butter – 1/4 cup
Powdered Sugar – 1/2 cup
Water -1 Tbspn
Vanilla essence – 1 tspn


Preheat your oven to 170 deg C and get that out of the way.Spray an 8-inch square baking pan with non-stick cooking spray and line it with parchment/butter paper.Or prepare the baking tray as you usually do while you bake.

In a bowl, toss the shredded carrots, almonds, raisins and 2Tbspn of all purpose flour and mix well with a spoon. Keep aside. This step will prevent the carrots and raisins from sinking to the bottom of the cake while baking.

Now in another large bowl, add sugar, brown sugar and oil. Mix well. Now break the eggs into them, add vanilla extract and mix well. Now add all the dry ingredients one by one into the bowl, and also add in the shredded carrots/almonds/raisins as well.Mix with a spatula till everything comes together.Pour the mix into the prepared baking tray and even out the top layer well with a spatula. Bake at 170 deg C for 20 mins. The original recipe called for 176 deg C for 30 min. But my oven heats up pretty quickly and this temperature and baking time worked for me. So if you know your oven, adjust the temperature and timing accordingly.

How to prepare to frost

Make sure the butter and cream cheese are at room temperature.Mix all the ingredients for the frosting till you get a nice smooth, creamy texture, add a tbspn of water if needed. You must be able to easily spread the frosting on top of the cake.

After the cake is done [test it by inserting a tooth-pick into the centre of the cake and until it comes out clean], cool it for 30-40 minutes.Once the cake is completely cooled, apply the frosting on top of it. Leave it on for 15-20 minutes till the frosting sets.

Cut a piece of cake and enjoy it along with a cup of hot tea. 🙂

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