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The Best Carrot Cake with Cream Cheese Frosting

This carrot cake is extremely moist and delicious. It has the right sweetness and goes perfectly with the delicate cream cheese frosting. Also fondant carrots give this cake the cutest touch!
For round 9 inch/24 cm cake pan.
Prep Time20 minutes
Cook Time50 minutes
Cooling time2 hours
Total Time3 hours 10 minutes
Servings: 12 slices
Author: Lucia Paula Acevedo

Ingredients

Batter:

  • 220 g Granulated sugar
  • 180 g Vegetable Oil 180g
  • 2 Eggs
  • 100 g Applesauce
  • 2 tsp Vanilla extract
  • 300 g All purpose flour
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ tsp Nutmeg
  • 80 g Chopped walnuts
  • 300 g Grated carrot

Cream cheese frosting:

  • 100 g Unsalted Butter
  • 160 g Cream cheese
  • 350 g Icing sugar
  • 1 tsp Vanilla extract

Instructions

  • On a stand mixer with a paddle attachment or by hand, beat the eggs, sugar, oil, vanilla and applesauce until combined.
  • Sift the flour, baking powder, baking soda and spices and add to the mixture. Continue mixing until the flour is almost fully combined and then fold in the grated carrot and walnuts.
  • Pour over a cake pan greased and lined with parchment paper on the bottom. Bake in a preheated oven at 175°C or 350°F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and wait 10 minutes before unmolding. Wait for it to cool completely to decorate with cream cheese icing and serve.

Cream cheese frosting:

  • Beat the soft butter with the cream cheese until it becomes smooth and creamy. For this, use a mixer with a paddle attachment.
  • Sift the icing sugar and add it to the mixture on low speed so that the sugar doesn’t fly everywhere. Continue beating at medium speed until it looks pale and creamy.
  • Add the vanilla extract and mix well.
  • Store in the fridge wrapped in plastic and mix again lightly before using.