Description
A cozy, spiced, and sweet carrot cake topped with creamy lemon-infused cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 60 g (2 oz / ¼ cup) unsalted butter, softened
- 60 g (2 oz / ¼ cup) cream cheese, softened
- 1 ½ cups (195 g) icing sugar / powdered sugar, sifted
- 2 tablespoon (40 mL) lemon juice
- 1 teaspoon (5 g) vanilla extract
- ¾ cup (188 mL) canola oil
- ½ cup (120 g) caster sugar / superfine sugar
- ½ cup brown sugar (110 g), packed
- 1 teaspoon (5 g) vanilla extract
- 2 large eggs
- 2 cups (260 g / approx. 4–5 large) grated carrots
- 1 ½ cups (225 g) plain flour / all-purpose flour
- 1 tablespoon (16 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (5 g) ground cinnamon
Instructions
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard) and grease and line a 20 cm (8 inch) round cake tin with baking paper.
- Stir together oil, sugars, vanilla, eggs, and grated carrots in a large mixing bowl.
- Sift over the plain flour, baking powder, salt, and cinnamon; stir until just combined.
- Pour the batter into the prepared tin and bake for 45-55 minutes or until a skewer comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Beat together the butter and cream cheese in an electric mixer until pale and fluffy.
- Add sifted icing sugar, lemon juice, and vanilla; beat until fluffy and thick.
- Spread the frosting evenly over the cooled cake.
Notes
Use room-temperature ingredients for better mixing. Chill the frosting if it’s too soft.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg