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Easy Carrot Cake with Cream Cheese Frosting

Enjoy this moist and delicious carrot cake topped with a tangy cream cheese frosting. It's the perfect treat for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 0.75 cup canola oil
  • 0.5 cup caster sugar superfine sugar
  • 0.5 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups grated carrots approx. 4-5 large
  • 1.5 cups plain flour all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
Frosting
  • 60 g unsalted butter softened
  • 60 g cream cheese softened
  • 1.5 cups icing sugar sifted
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 160°C (fan) or 180°C (standard). Grease and line a 20 cm cake tin.
  2. Stir together oil, sugars, vanilla, eggs, and carrots.
  3. Sift in flour, baking powder, salt, and cinnamon. Stir until just combined.
  4. Pour into tin. Bake for 45-55 minutes, cool in tin for 10 minutes, then cool completely on a rack.
  5. Beat butter and cream cheese until pale and fluffy (3-4 minutes).
  6. Add icing sugar, lemon juice, and vanilla. Beat until fluffy (3-4 minutes). Adjust lemon juice for consistency.
  7. Spread frosting evenly over the cooled cake.

Notes

For a richer flavor, add chopped walnuts or pecans to the cake batter.