Carrot Cake

Carrot Cake with Cream Cheese Frosting

A soft, moist carrot cake with a smooth cream cheese frosting

Serves 8–10

Prep Time 20 minutes

Cook Time 30–35 minutes

Ingredients

• 1 cup (200 g) brown sugar
• 3/4 cup (180 ml) vegetable oil
• 1/4 cup (60 g) Greek yoghurt or sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground clove
• 1/2 teaspoon salt
• 2 cups grated carrots (peeled and shredded)
• Approximately 4 large carrots or 6 small carrots

Method

1. Preheat the oven to 180°C.
2. Measure out all ingredients before starting.
3. In a mixer with paddle attachment, cream the sugar and yoghurt for one minute on high.
4. Add vegetable oil, eggs and vanilla extract. Mix on high for one minute, scraping the bottom halfway through.
5. Add the flour, baking soda, cinnamon, clove and salt. Mix on low for 30 seconds. White streaks should remain.
6. Add grated carrot and mix on low for 10 seconds, then stop.
7. If white streaks remain, finish mixing gently by hand.
8. Pour the batter into a pre-buttered and greased tin.
9. Bake for 30 minutes at 180°C. If skewer comes out wet, bake for 5 more minutes.
10. Let the cake cool completely.

Cream Cheese Frosting

• 115 g unsalted butter, softened
• 220 g block-style cream cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon cooking salt
• 4 cups sifted icing sugar (about 500 g)

Beat butter and cream cheese together until smooth. Add vanilla and salt. Slowly add icing sugar until fully combined and fluffy.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Grate the carrots finely for the softest texture.
• Do not overmix once the flour is added — this keeps the cake tender.
• For extra flavour, add a small handful of crushed walnuts.

Storage

Keeps in the fridge for up to 4 days. Store covered. Best served at room temperature. Can be frozen without frosting.