Cream Cheese Carrot Cake Recipe

This cream cheese carrot cake recipe is one that’s been handed down from my grandma to my mum and now to me and it’s one of my favourite cakes – and so simple to make!

Thankfully spring has arrived! And yes, we may not be able to fully enjoy it in all its glory of pub gardens and BBQs just yet, but that doesn’t mean we can’t find little moments of pleasure right now. For me, that’s baking.

Sandwiched and topped with thick layers of cream cheese icing (the yummiest icing if you ask me), this is the best cream cheese carrot cake recipe. It’s certainly hearty, moist, and always worth the extra slice.

Ingredients

Carrot Cake

10 oz / 285g Plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

6 oz / 170g soft brown sugar

1 tsp salt

6 fl oz corn oil

3 eggs

6 oz / 170g finely grated carrots

1 tbsp cinnamon

2 oz / 60g sultanas (optional)

1 oz / 30g chopped walnuts

1 oz / 30g chopped almonds (or 2 oz /60g of just walnuts)

2 mashed bananas (or 3 tbsp of apple sauce)

Icing

7 oz / 200g cream cheese

2 oz / 50g soft butter

12 oz / 350g icing sugar

1 oz / 30g walnuts (for decorating)

Method

Firstly, preheat the oven to 180 degrees / 170 fan / 356 Fahrenheit. Line a large, round baking tin (or two smaller tins) by covering the base and sides in butter before tapping a tablespoon of additional flour around the tin, ensuring it is well coated. Then, bash the tin over a sink to remove any excess flour and set it aside.

Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Add all the other ingredients to the bowl. (Tip, squeeze out the excess water from the grated carrots before adding them).

Using a spatula or wooden spoon, mix until all the ingredients have come together.

Pour into the tin(s) and place into the oven for about an hour, checking after 40 minutes. (30 – 45 minutes for the smaller tins). Place a knife into the centre of the cake and if it comes out clean, it’s ready. Leave to cool.

While the cake is rising, you can begin to make the icing. Start by adding the butter and cream cheese to a large bowl and mix until they are light and well combined. Next, sift the icing sugar into the bowl and mix it has formed a smooth paste. Place into the fridge until needed.

Once cooled, slice the cake into two halves lengthways. Then, spread half of the icing mixture across one half of the cake and place the other half on top, sandwich together.

Finally, use the remaining icing to spread across the top of the cake and decorate with the remaining walnut pieces.

Time for a slice of cream cheese carrot cake

And there you have it, the best cream cheese carrot cake you ever did see. Safe to say this cake lasted all but 24 hours, but it was well worth it.

However, I may have been put on a slight baking ban whilst in lockdown, in the hope we don’t come out of it double in size. If you don’t think you’ll demolish it in a sitting, it’s best to pop it in the fridge to stay fresh.

That being said, for more recipes head to my baking section. Tag me on Instagram at @theardentbakery with any of your creations!

Wishing you all good health during these uncertain times, but remaining ever hopeful that this will pass. In the meantime, stay safe, stay inside, and eat cake.

Els x