Carrot Cake with Cream Cheese Frosting

Ingredients

• 375 g (3 cups)plain flour
• 10 ml (2 teaspoons)baking powder
• 3.75 ml (¾ teaspoon)bicarbonate of soda
• 3.75 ml (¾ teaspoon)salt
• 20 ml (4 teaspoons)ground cinnamon
• 1.25 ml (¼ teaspoon)ground nutmeg
• 2.5 ml (½ teaspoon)Chinese five-spice (or regular five-spice)
• 100 g (½ cup), packedbrown sugar
• 100 g (½ cup)sugar
• 340 g (3 cups; about 12 oz), loosely packedshredded carrot
• 240 ml (1 cup)vegetable oil
• 45 ml (3 tablespoons), melted and cooledbutter
• 4eggs
• 5 ml (1 teaspoon)vanilla extract
• 120 ml (½ cup)buttermilk
• 284 g (10 oz; about 1¼ cups), softenedblock-style cream cheese
• 60 g (4 tablespoons), softenedunsalted butter
• 330 g (2¾ cups)icing sugar
• 7.5 ml (1½ teaspoons)vanilla extract
• 1 pinchkosher salt

Instructions

1. 1

   Prepare the pans

   Heat the oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake tins and line them with baking parchment.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, Chinese five-spice, brown sugar and sugar.

3. 3

   Add the carrot

   Stir the shredded carrot through the dry mixture until it is evenly distributed.

4. 4

   Whisk wet ingredients

   In a separate bowl, whisk together the vegetable oil, melted butter, eggs, vanilla extract and buttermilk.

5. 5

   Combine the mixtures

   Gradually stir the wet ingredients into the dry ingredients, mixing only until combined.

6. 6

   Divide the batter

   Share the batter evenly between the two prepared cake tins.

7. 7

   Bake the cakes

   Bake for 30–35 minutes, until a toothpick inserted into the centre comes out clean.

8. 8

   Cool the layers

   Leave the cakes in their tins for 10 minutes, then turn them out onto a wire rack and let them cool completely before frosting.

9. 9

   Beat the frosting

   In a large bowl, beat the softened cream cheese and butter together until smooth.

10. 10

    Add sugar and flavour

    Gradually beat in the icing sugar until fluffy, then mix in the vanilla extract and a pinch of salt.

11. 11

    Frost the first layer

    Set one cake layer on a serving plate and spread frosting over its top.

12. 12

    Finish the cake

    Place the second cake layer on top, then cover the top and sides of the cake with the remaining frosting.

13. 13

    Chill before serving

    For a smoother finish, refrigerate the cake for 15–20 minutes before serving.

What is carrot cake?

Carrot cake is an American-style cake in which shredded carrot adds moisture and tenderness to a spiced batter. This version pairs cinnamon and nutmeg with Chinese five-spice, then finishes with the classic tang of cream cheese frosting.

Oil helps keep the crumb soft, while the buttermilk adds a gentle tang. Baking the batter in two layers makes it easy to fill and frost as a celebration cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 636 calories, 7g protein, 75g carbs, 35g fat.

The flour and sugars supply most of the carbohydrates, while the oil, butter and cream cheese contribute much of the fat. Eggs, cream cheese and flour provide some protein; serve a slice with fresh fruit or alongside a lighter meal to balance the plate.

The spice blend

Cinnamon: this is the main warm, sweet spice, so measure it carefully for an even flavour throughout the cake.

Five-spice: a small amount adds aromatic complexity alongside the nutmeg. Use Chinese five-spice or regular five-spice, as listed.

Carrot and batter texture

Carrot: shred it finely enough to spread evenly through the batter, but avoid packing it tightly when measuring. The recipe specifies loosely packed carrot.

Mixing: stir the wet ingredients into the dry just until combined. This keeps the cake tender rather than making the crumb tough.

Getting the layers baked through

Pan preparation: grease and line both 20 cm cake tins so the layers release cleanly after baking.

Doneness: start checking at 30 minutes. The cakes are ready when a toothpick inserted in the centre comes out clean; leave them in the tins for 10 minutes before transferring to a rack.

Smooth cream cheese frosting

Softened ingredients: let the cream cheese and butter soften before beating so they can blend smoothly. Beat them together first, then add the icing sugar gradually.

Finishing: mix in the vanilla and pinch of salt after the sugar is incorporated. A brief 15–20 minute chill after frosting helps set the surface for serving.

Serving the cake

Serve slices on their own with tea or coffee, or add fresh fruit on the side for a lighter contrast to the rich frosting.

For neater slices, use a sharp knife and wipe it between cuts. The short chill before serving also helps the frosting hold its shape.

Recipe notes & tips

• Line both cake tins with baking parchment to make the layers easier to release.
• Measure the carrot loosely rather than pressing it into the measuring cup.
• Let the melted butter cool before whisking it with the eggs.
• Stop mixing as soon as the batter is combined.
• Cool the cake layers completely before adding frosting.
• Add the icing sugar gradually to keep the frosting smooth.

Variations

• Swap the spice: use regular five-spice in place of Chinese five-spice, as the recipe allows.
• Make a single-layer cake: bake the batter in one suitable tin, checking doneness before removing it from the oven.
• Decorate simply: leave the frosted top smooth for a classic finish.
• Serve chilled: refrigerate the frosted cake briefly before slicing for a firmer finish.

Common mistakes to avoid

• Warm cake layers: frosting can soften or slide; cool the cakes completely first.
• Overmixing the batter: the crumb may become tough; stir only until the ingredients are combined.
• Uneven layers: one may bake faster than the other; divide the batter as evenly as possible.
• Lumpy frosting: the cream cheese and butter may not blend smoothly; soften them before beating.
• Guessing doneness by colour: check the centre with a toothpick and bake for 30–35 minutes as directed.

How to store

Keep the frosted cake covered in the fridge for up to 4 days. Let slices stand briefly at room temperature before serving; reheating is not necessary.

Frequently asked questions