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Carrot Cake with Cream Cheese Frosting

Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Author Mara


For the cake

  • 240 g all purpose flour (or 2 cups)
  • 2 tsp baking soda
  • 1 tsp salt
  • 300 g sugar (or 1 1/2 cups)
  • 1 cup light oil (I use sunflower)
  • 4 eggs
  • 1 tbsp cinnamon
  • 1/4 tsp ground cloves
  • 434 g grated carrots (or 4 cups)
  • 25 g grated fresh ginger
  • 225 g chopped walnuts (not too fine, you want that crunch) (or 2 cups, divided)

For the Frosting

  • 1/4 cup butter
  • 300 g cream cheese full fat
  • 330 g confectioners sugar
  • 1/2 tsp vanilla extract


For the cake

  1. Pre-heat oven to 350 degrees F (177 degrees C) . 

  2. Grease two 9" (23 cm) round cake pans and line them with parchment paper on the bottom. (You don't necessarily need to line them, but I find it much easier to get the cakes to come out)

  3. Mix flour, baking soda and salt in a bowl.

  4. In a separate bowl, beat eggs, sugar, oil, cinnamon and cloves at medium speed for about 3-5 minutes. This will give you a nice emulsion.

  5. Add flour mixture to the liquids and stir until well mixed. Do not beat and do not over-stir.

  6. Add walnuts, ginger and carrots to the mixture and again, stir until just well mixed. 

  7. Divide mixture equally between the two pans.

  8. Bake in the pre-heated oven for 35-40 minutes.