Carrot layer cake decorated with the ultimate fluffy cream cheese frosting. A cake recipe perfect for any occasion!
Admittedly, I have many favourite recipes. Carrot cake is one of my most beloved desserts. It’s moist, light, fluffy and each slice goes down a treat.
What I love most of all is how easy and simple this carrot cake recipe is to prepare. I also really adore the combination of spices, warming ground cinnamon, ginger and cloves work wonderfully, giving this cake its gorgeous unique flavour.
I think we can all agree that no other frosting suits carrot cake like a classic cream cheese frosting. So that’s what I went for to decorate my cake. Cream cheese frosting is usually my nemesis, as hard as I try I always seem to mess it up. Most of the time ending up with a runny and loose frosting with lumps of butter in! But I finally found a great cream cheese frosting, which has become my new go-to recipe! It’s ultra creamy and is made by simply whisking together cream cheese and mascarpone with icing sugar, vanilla and double cream. It turns out perfect each time.
This recipe makes a big cake, which will serve about 10-12. If preferred, you could bake a batch of 24 cupcakes instead. I haven’t tried this yet, but baking time will differ.
This recipe is exactly how me and my taste testers like carrot cake. Plain and simple, without too many nuts in the cake, or any raisins or dried fruit added. It’s a definite favourite, and I cannot wait to make it again soon! Plus, we found the cake got better with age (I preferred the taste on day 2 and day 3), the flavour getting even stronger and the frosting stayed super creamy and fluffy.
I hope you love baking and eating this cake as much as we did!
450g (1 pound) carrots, finely grated
3 large free-range eggs, at room temperature
200g (1 cup) caster sugar
200g (1 packed cup) light brown sugar
355ml (1 1/2 cups) vegetable oil (or other flavourless oil such as canola)
80ml (1/3 cup) buttermilk
1 1/2 teaspoons vanilla extract
240g (2 cups) plain flour (all-purpose)
150g (1 cup) wholemeal flour
1 teaspoon bicarbonate of soda (baking soda)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream Cheese Frosting –
250g (8.8 ounces) full-fat cream cheese, softened
250g (8.8 ounces) mascarpone, softened
150g icing sugar, sifted
1 teaspoon vanilla extract
225ml double cream, chilled
- Preheat oven to 180C (160 Fan), 350 degrees. Line two 9 inch round cake tins with a circle of parchment paper in the bottom of each. Grease the sides of each tin with butter. Set to one side.
- In a large mixing bowl, whisk together the grated carrot, eggs, sugars, oil, buttermilk and vanilla.
- In a medium bowl, whisk together the flours, bicarbonate of soda, baking powder, salt and spices until combined.
- Add the dry ingredients to the wet, and fold until fully incorporated.
- Equally divide the cake batter between the cake tins. Bake for 35-40 minutes, or until a cake tester comes out clean of any uncooked batter – cooking time will depend on your oven, so if in doubt, carry on baking the cake until the cake tester comes out clean.
- Once the cakes are fully baked, allow to cool completely in the tins, then remove.
- For the frosting, in a large mixing bowl whisk the softened cream cheese and mascarpone until smooth. Add the vanilla extract and sifted icing sugar and whisk until combined. Now add the double cream bit by bit, and whisk the mixture until it has thickened – this will take approx. 1-2 minutes.
- To decorate, take one cake half and spread with a layer of the frosting. Place the second cake layer on top and sandwich the two halves together. Crumb coat the cake – this is done by using an off set palette knife to spread a very thin layer of the frosting around the cake. Chill the cake at this point for at least 30 minutes to allow the first layer of frosting to harden.
- Now using the remaining frosting, decorate and ice the cake. Finish decorating the cake with chopped pecans or walnuts, or your favourite sprinkles or sweets.
- Chill the cake until ready to serve. Then slice up and enjoy!
- You can bake the cake, and wrap it in cling film and store for 2 days before you make the frosting and decorate it.
- Keep the frosted cake covered in the refrigerator for up to 5 days.
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