Carrot cake with cream cheese frosting

Based on 117 ratings

Verena

Founder at Kitchen Stories

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
400 g carrots (medium)
250 g all-purpose flour
200 g brown sugar
250 g butter (soft)
60 g butter (melted)
eggs
200 g cream cheese
60 g confectioner’s sugar
3 tsp vanilla extract
1 tsp lemon juice
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg (ground)
1 tsp salt
butter for greasing
whipped cream to serve
Metric
Imperial

Utensils

  • oven
  • vegetable peeler
  • vegetable grater
  • cutting board
  • knife
  • standing mixer or hand mixer with beaters
  • large bowl
  • cake rack
  • baking pan
  • whisk

Nutrition per serving

Cal
445
Protein
6 g
Fat
29 g
Carb
40 g
  • Step 1/7

    Preheat oven to 180°C/355°F. Peel and finely grate carrots.
    • 400 g carrots
    • oven
    • vegetable peeler
    • vegetable grater
    • cutting board
    • knife

    Preheat oven to 180°C/355°F. Peel and finely grate carrots.

  • Step 2/7

    In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.
    • 250 g butter
    • 200 g brown sugar
    • 2 tsp vanilla extract
    • standing mixer or hand mixer with beaters

    In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.

  • Step 3/7

    Now, blend in eggs, adding one at a time until fully incorporated.
    • eggs

    Now, blend in eggs, adding one at a time until fully incorporated.

  • Step 4/7

    Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.
    • 250 g flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • ¼ tsp nutmeg
    • 1 tsp salt
    • large bowl

    Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.

  • Step 5/7

    Stir grated carrots into the batter.

    Stir grated carrots into the batter.

  • Step 6/7

    Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7  min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.
    • butter for greasing
    • oven
    • cake rack
    • baking pan

    Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.

  • Step 7/7

    For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.
    • 200 g cream cheese
    • 60 g melted butter
    • 1 tsp lemon juice
    • 1 tsp vanilla extract
    • 60 g confectioner’s sugar
    • whipped cream to serve
    • large bowl
    • whisk

    For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.