Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting | Butter Baking

I don’t know if I’ve ever mentioned this before, but I absolutely love the Flour Bakery cookbook.

Carrot Cake with Cream Cheese Frosting | Butter Baking

It’s been one of the staples in my kitchen for the last few years, from way back before my proper pastry days.


It’s been a guide when trying out new baked goods, a referral when developing recipes, and a bible for some of my kitchen basics.


The book even saw me make brioche for the first time, just because the photo of the brioche au chocolate was that drool worthy. That brioche saw my stand mixer start struggling, smoking, making strange noises and needing to be replaced (whoops!), but it was entirely worth all the buttery goodness.


Some of my favourites from the book are the oreos, their pastry cream, the banana bread (yum!), and this carrot cake. I really want to try out the sticky buns too, but that calls for another round of brioche, so it will unfortunately have to wait for another day (as I really like my new ruby-red scraper mixer, and am not ready for him to die just yet).

Carrot Cake with Cream Cheese Frosting | Butter Baking

But today is all about this carrot cake. It’s moist, delicious and beautifully spiced. It’s also very easy to make, which I always count as a huge bonus. Frosting is optional! But makes it look so pretty. X

Carrot Cake with Cream Cheese Frosting | Butter Baking

  • 2 eggs
  • 1 cup brown sugar (220g)
  • ¾ cup canola oil (150g)
  • 3 tbsp buttermilk
  • ½ tsp vanilla extract
  • 1 cup + 2 tbsp plain flour (160g)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 2 cups grated carrot, tightly packed (260g)
  • ½ cup raisins (80g)
  • ½ cup toasted walnuts, chopped (50g)
  • 340g cream cheese, softened (12 oz)
  • 110g unsalted butter, softened (1/2 cup)
  • 1⅔ cup icing (powdered) sugar (230g)
  • Candied walnuts, optional, to garnish
  1. Preheat the oven to 180 C (350 F). Grease and line a round 8 inch cake pan with baking paper.
  2. Using a stand mixer fitted with a whisk, beat the eggs and sugar together until it is thick and pale (about 5 minutes).
  3. Turn the mixer to low, and pour the oil, buttermilk and vanilla in in a slow stream.
  4. Add the flour, baking powder, baking soda, salt, cinnamon and ginger and fold in with a rubber spatula.
  5. Stir through the carrot, walnuts and sultanas until evenly dispersed.
  6. Pour the batter into the cake pan and bake for about an hour, until it springs back when pressed or until a skewer inserted comes out clean.
  7. Allow to cool completely.
  8. Meanwhile, prepare the frosting.
  9. Beat the cream cheese until light and fluffy, scraping down the sides of the bowl.
  10. Add the icing sugar and beat on a low speed just until it's incorporated.
  11. Cover with cling film and refrigerate until required.
  12. Once it is cool, remove the cake from the pan and frost the cake as desired. I spread a layer over the top with an offset spatula, then piped the edges with a star nozzle, and garnished with candied walnuts.
  13. Serves 8.
  14. Happy baking!

Recipe adapted from Flour Bakery.

27 Thoughts on “Carrot Cake with Cream Cheese Frosting

  1. Mmmm, this looks like such a delicious and easy carrot cake. I am going to make this for Thanksgiving and bring it to a friends house. I will let you know how it turns out. Thanks Natasha so much for another wonderful recipe.

  2. Hi, I don’t know if I should call you, Natasha, or butter! but I can tell you one thing honey… That this is one SCRUMPTIOUS looking cake…. I don’t think I have ever seen a better setting or better pics then yours.. I just found your blog and am loving it… Thanks for a great recipe, I def need to give it a try because I love carrot cakes! Naz:)

  3. I love that this is only the size of an 8 inch. Small sweet and perfect! Mmmmm…mmmmmm.mmmmm..good! I have to get me that cookbook!

  4. Beautiful! I have leftover Christmas fruits soaked in rum, and I will try to substitute the raisins with that. Can I make this in a 9 inch pan?

  5. Hi Natasha, do you think it would still turn out if I substitute flour with gluten free flour?

    • Aaah Annie I’m not sure. The only time I’ve subbed out plain flour for gluten free is when you only need a tiny quantity – like in brownies. I don’t know how gluten free flour works in straight replacement in a cake. You could always try!

  6. I’m going to make this for my birthday. So hard to choose from all your recipes! I want to eat them ALL.

  7. This carrot cake looks amazing, I love that you didn’t frost the sides of the cake and let the beautiful cake show!

  8. Hey Natasha

    Just stumbled on to your gorgeous site and I’m planning to bake this today. I was wondering if i can substitute the oil with butter for the cake? If so, how much butter do you think?

    Thanks! Cant wait to try out more.

  9. is it possible to substitute the buttermilk ? please tell me it is possible lol.

  10. This recipe soubds delicious. Im going to make it but I dont have any ginger. Will it still come out right and taste good without the ginger? I have never used a recipe with ginger before been wanting to try iy thoughm gotta remember to buy some ground gingerm

  11. Could I make this in a standard size bundt Pan?

  12. Just made the cake and the batter filled the 8 inch pan. As it cooked it overflowed in my oven. Next time will use a 9 inch cake pan.

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