The best carrot cake with cream cheese frosting

October 22, 2020

Looking for a recipe for the perfectly moist carrot cake that works every single time? You’ve come to the right place! This is my absolute go-to – I’ve baked it countless times and it has never let me down. I’ll even go as far as to say it’s the best carrot cake I’ve ever had. It’s moist, fluffy, and packed with cinnamon and a hint of nutmeg, all topped off with a smooth maple syrup frosting. Simply delicious!

A carrot cake that never fails!

This is easily my most-baked recipe. I make it more often than anything else, simply because it never fails. It travels well and slices up perfectly, so it’s a great shout for a work. Give it a go, and I’m sure it’ll quickly become one of your all-time favourites.

The secret to a moist carrot cake

The trick to getting that perfect texture is using oil instead of butter. Oil keeps the cake soft and tender even after it has completely cooled. I recommend using rapeseed (canola) oil because its neutral flavor won't overpower the spices.

Then, there’s the carrots. I suggest grating them on a medium grater – this helps them release their juices and blend evenly into the batter. The right amount of carrots ensures the cake stays soft and fresh for days.

Can I bake it a day in advance?

Absolutely! You can easily bake it the day before. Once it’s cool, just keep it covered and add the frosting and decorations right before serving.

Can this carrot cake be frozen?

You sure can. Just let it cool completely, wrap it tightly in plastic wrap or pop it in a freezer bag (squeeze out the air first). You can freeze the cake (without the frosting) for up to 2 months. When you’re ready to eat, just let it thaw at room temperature.

Do you like preparing healthier home-baked goods? Then I have more delicious cake recipes for you to try out.

The best carrot cake with cream cheese frosting

This is my all-time favorite—I’ve lost count of how many times I’ve baked it, and it never fails.

Print Pin Recipe

Prep Time 25

Baking time 40

Total Time 1 5

Course Dough

Servings 10 portions

Kitchen utensils

Stand mixer / Hand mixer
Loaf tin 10 x 20 cm

Ingredients

200 g wholemeal wheat flour
50 g wheat flour
120 ml vegetable oil
160 g sugar
350 g carrots (grated)
4 eggs (at room temperature)
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
½ tsp ground nutmeg
50 g walnuts
handful of walnuts for garnish (optional)

Cream

250 g cream cheese (np. almette)
3-4 tbsp maple syrup

Instructions

Line a 20 x 10 cm loaf tin with baking paper.
Preheat the oven to 180°C.
In a medium bowl, mix the dry ingredients (except for the sugar): flours, baking soda, baking powder, cinnamon, and nutmeg.
Using a stand mixer (or hand mixer), beat the whole eggs until fluffy (about 6-8 min). Continue mixing and add the sugar, spoon at the time (about 2 min). Continue mixing and very slowly pour the oil into your batter. Reduce the speed to low, add the dry ingredients, mix until combined.
Add the finely chopped walnuts and grated carrots to the batter and mix everything using a spatula until combined.
Pour the batter into the tin. Bake for about 40 minutes, or until a skewer inserted into the center comes out clean.
To make the frosting, mix the cream cheese with the maple syrup. Spread it over the cooled cake and top with a handful of chopped walnuts (optional). Enjoy!

tips

Macros and calories per serving:

Calories: 420 kcal
Protein: 7,5 g
Fat: 29.5 g
Carbs: 33 g
Fiber: 3.2 g

The following values are approximate and may vary depending on the specific brand and type of ingredients used. These calculations are estimated and are intended to provide a general nutritional overview.

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