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Cream Cheese Frosting Carrot Cake

Moist Carrot Cake Recipe (Cream Cheese Frosting)

This is an easy and moist carrot cake recipe, the method of preparation is simple. Ground walnut is added to give the cake a touch of nutty flavour, you may replace it with ground hazelnut.

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5 from 7 votes
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Cake, Dessert
Cuisine Baking
Servings 16 slices
Calories 401 kcal

Equipment

  • 1 square baking pan 9-inch

Ingredients
 
 

For carrot cake:

  • 200 g grated carrot
  • 100 g ground walnut
  • 4 eggs grade A/size: L
  • ¾ tsp fine salt
  • 200 g soft brown sugar
  • 240 g cake flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ tsp ground cinnamon
  • 250 g corn oil or other vegetable oil
  • 2 grated lemon zest of 2 lemons

For cream cheese frosting:

  • 180 g cream cheese room temperature
  • 90 g butter salted, softened
  • 80 g icing sugar
  • 1 tsp lemon juice
Makes: 9 x 9inch rectangle

Instructions
 

  • Grease and line 9-inch (23-cm) square baking pan with non-stick baking paper.
    Cream Cheese Frosting Carrot Cake
  • Finely grate carrot, measure out 200 g of grated carrot. (Reminder: You may use manual fine grater to grate the carrot too.)
    Cream Cheese Frosting Carrot Cake
  • Chop walnut until fine with food processor. (Reminder: You may also use store-bought ground walnut.)
    Cream Cheese Frosting Carrot Cake
  • Add a tray of water (about 2 cups) in the oven, then preheat oven to 160°C/320°F.
    Cream Cheese Frosting Carrot Cake
  • Sift together cake flour, baking powder, baking soda and ground cinnamon, mix well.
    Cream Cheese Frosting Carrot Cake
  • Whisk together eggs, salt and soft brown sugar, sift in flour mixture, mix well. Add in corn oil, mix well. Add in grated carrot, ground walnut and grated lemon zest, mix well.
    Cream Cheese Frosting Carrot Cake
  • Pour batter into lined baking pan.
    Cream Cheese Frosting Carrot Cake
  • Bake in the preheated oven at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until completely cooked.
    Cream Cheese Frosting Carrot Cake
  • Unmould the cake, set aside to cool completely on wire rack (at least 6″ from countertop).
    Cream Cheese Frosting Carrot Cake
  • For cream cheese frosting: Combine cream cheese, butter, icing sugar and lemon juice, beat over medium speed until light and fluffy.
    Cream Cheese Frosting Carrot Cake
  • Trim the sides and level the top of the cake, spread cream cheese frosting on top of the cake evenly with icing spatula.
    Cream Cheese Frosting Carrot Cake
  • Cut cake into 16 pieces. (For storage: Put sliced cakes in container and keep refrigerated.)
    Cream Cheese Frosting Carrot Cake

Video

Notes

This recipe yields 16 pieces of cakes.
The nutritional value for reference is for 1 piece of cake.

Nutrition (per serving)

Calories: 401kcalCarbohydrates: 31gProtein: 5gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 64mgSodium: 239mgPotassium: 132mgFiber: 1gSugar: 18gVitamin A: 2441IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword carrot cake, carrot cake recipe, carrot cake with cream cheese frosting
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