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The Best Carrot Cake Recipe Ever - A delicious, easy to make moist, spicy and creamy recipe. The perfect recipe for Easter.

The Best Carrot Cake Recipe Ever

The Best Carrot Cake Recipe Ever - A delicious, easy-to-make, moist, spicy, and creamy recipe. The perfect recipe for a celebration.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories/serving 1053 kcal

Equipment

  • 1 electric mixer
  • 2 cake tins

Ingredients

For the Carrot Cake

  • 480 grams Sugar
  • 250 grams Cake Flour
  • 2 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 6 Large Eggs
  • 220 ml Oil
  • 300 grams Grated Carrots
  • 90 grams Walnuts chopped
  • 2 teaspoon Cinnamon
  • Pinch of Salt

For the Cream Cheese Frosting:

  • 250 grams Cream Cheese
  • 125 grams Soft Butter
  • 2 Cups Powdered Sugar the amount depends on how stiff you want it
  • 2 teaspoon Vanilla

Instructions 

For the Carrot Cake:

  • Place the eggs in a bowl and whip until thick and fluffy (it takes about 7-10min)
  • Add the oil and vanilla to the eggs and continue whipping.
  • Meanwhile, combine the sugar, salt, flour,cinnamon, baking powder and baking soda.
  • Add the flour mixture to the egg mixture gradually and mix on low speed.
  • When everything is combined, fold in the carrots and walnuts.
  • Pour the batter into 2 20cm round cake tins.
  • Bake the cakes for about 45-55min or until a fork inserted comes out clean.
  • Allow the cakes to cool on a wire rack before frosting.

For the Cream Cheese Frosting:

  • Place all the ingredients into a mixing bowl and using the paddle attachment, cream the mixture until smooth. Depending on the consistency you desire, add more or less powdered sugar.
  • When the cakes are cooled, you can either cut each layer in into two so that you have a four layered cake or leave it as two layers.
  • Place a little frosting between each layer. Then stack the layers and use a tiny bit of icing to create a crumb coat and place the cake in the fridge for 5-10min.
  • Then use the remaining frosting to ice the cake in whatever way you want, and lastly top with beautiful fresh flowers.

Notes

This cake can be kept in the fridge for up to 3 days. It is best to keep the cake airtight - I recommend using a cake carrier, as that’s the easiest way to keep it covered.
The cake can also be frozen for up to 2 months. You can freeze the whole cake or you could also freeze individual slices wrapped tightly in plastic wrap. Thaw in the fridge or on the counter at room temperature before enjoying.

Nutrition

Serving: 1gCalories: 1053kcalCarbohydrates: 120gProtein: 12gFat: 61gSaturated Fat: 18gPolyunsaturated Fat: 14gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 188mgSodium: 516mgPotassium: 297mgFiber: 3gSugar: 93gVitamin A: 7257IUVitamin C: 2mgCalcium: 145mgIron: 2mg
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