Recipe
Easy Carrot Cake with Cream Cheese Frosting
This delicious moist carrot cake recipe is super easy and makes the most amazing fluffy carrot cake with tangy cream cheese frosting. It's perfect in all its simplicity!
Time: 2 hours 
Difficulty: Beginner
Yield: 12 servingsIngredients
Carrot cake:
- 400 g carrots
- 4 eggs
- 2 1/2 dl canola oil
- 300 g flour
- 2 tsp baking powder
- 150 g dark brown sugar
- 200 g sugar
- 1 tsp vanilla
- 3/4 tbsp cinnamon
- 100 g chopped walnuts (optional)
Cream cheese frosting:
- 100 g butter (softened)
- 200 g cream cheese
- 450-500 g powdered sugar
- 3 tbsp lemon juice (optional)
- 1-3 tbsp milk (if needed to adjust consistency)
Instructions
Carrot cake
- Peel the carrots and grate them finely in a grater or food processor. Whisk eggs and oil together in a bowl.400 g carrots, 4 eggs, 2 1/2 dl canola oil
- Mix the flour, baking powder, brown sugar, sugar, vanilla and cinnamon thoroughly in another bowl.300 g flour, 2 tsp baking powder, 150 g dark brown sugar, 200 g sugar, 1 tsp vanilla, 3/4 tbsp cinnamon
- Add the egg mixture to the dry ingredients. Add grated carrots and chopped walnuts if desired. Stir slowly until the dry is well distributed in the wet and you have a uniform dough.100 g chopped walnuts
- Grease a baking dish measuring approximately 23 x 33 cm. Spread the dough into the mold. Bake the carrot cake at 180 degrees (conventional oven) for 30-35 minutes, until it releases slightly at the edges and is cooked through. Let the carrot cake cool completely on a baking rack.
Cream cheese frosting
- Beat the butter and cream cheese in a mixer or with an electric whisk. Add powdered sugar a little at a time and whisk until you get a creamy frosting. Add lemon juice (optional) and a little milk to adjust the consistency of the frosting. If the consistency is too liquid, add more powdered sugar. If it is too thick, add a little milk.100 g butter, 200 g cream cheese, 450-500 g powdered sugar, 3 tbsp lemon juice, 1-3 tbsp milk
- Spread the cream cheese frosting on the carrot cake when it has cooled completely.
Notes
Storage: Store the carrot cake in the fridge and take it out 30-45 minutes before serving.