The Best Carrot Cake with Cream Cheese Frosting

Hands down the best carrot cake recipe you’ll ever come across… the white chocolate cream cheese frosting is amazing! Tried, tested and loved by all!

Gosh I love carrot cake. Well to be honest, I probably love the cream cheese frosting slathered on top even more. But regardless of that, carrot cake is just AMAZING! Funnily enough, I also get emails from you guys all the time asking for a carrot cake recipe… so your wish is my command! This is the BEST Carrot Cake ever!

Best Carrot Cake with Cream Cheese Frosting

Now I could have experimented and played around with a few different recipes and hopefully come up with something yummy (like a responsible food blogger would do), or I could ask my lovely friend Danielle from Zamamabakes if I could use her Best Ever Homemade Carrot Cake recipe. You can find Danielle’s original recipe here. And given that I’m still in lazy post-holiday mode, you can probably guess which option I went with!

Best Carrot Cake with Cream Cheese Frosting

Best Carrot Cake with Cream Cheese Frosting

Danielle is right, this seriously is the best carrot cake ever, so there was hardly anything that I changed at all. I did however, split my cake batter equally between two tins so that I could make a layer cake. If there’s one thing I adore, it’s a layer cake! To say that I’m a bit obsessed with the height you get is the understatement of the year. I know they taste exactly the same as a one layer cake… but oh the height!!! So pretty. You definitely don’t need to make this into a layer cake if you’d rather not (I understand that not everyone is as obsessed with a tall cake as I am!).

Best Carrot Cake with Cream Cheese Frosting

If you’re a Thermomix owner then I’ve converted Danielle’s original recipe to suit the Thermomix too (and can I just say how much I enjoyed not having to grate the carrot, because it’s like ‘soooo’ hard to grate a couple of carrots. See I told you… lazy post-holiday mode.

Best Carrot Cake with Cream Cheese Frosting

I think there’s two big things that really sold me on this recipe though. The first thing is that the can of crushed pineapple gives the cake a deliciously moist and sweet flavour (kind of like a hummingbird cake). And the second thing is that Danielle adds melted white chocolate to the cream cheese icing. Umm… awesome!!

Best Carrot Cake with Cream Cheese Frosting

Do you love carrot cake too? Are you like me and love to secretly pig out on the cream cheese icing when no-ones looking?

The Best Carrot Cake

Hands down the best carrot cake recipe you'll ever come across... the white chocolate cream cheese frosting is amazing! Tried, tested and loved by all!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: Cake
Keyword: Carrot Cake with Cream Cheese Frosting
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 serves
Calories: 636kcal

Ingredients

  • 3 eggs
  • ½ cup (120g) vegetable oil
  • cups (300g) caster sugar
  • cups (360g) self-raising flour sifted
  • ½ teaspoon bicarbonate soda sifted
  • 2 teaspoons cinnamon sifted
  • pinch salt
  • 440 g pineapple tin crushed and drained
  • 300 g carrots approx 4 medium carrots
  • 200 g pecans chopped (or walnuts)

For the cream cheese frosting

  • 250 g cream cheese
  • ½ cup icing sugar sifted
  • 100 g white chocolate melted and cooled

Instructions

Conventional Method

  • Preheat oven to 190 degrees celsius (175C if using fan forced). Grease two round cake tins with baking paper.
  • Using an electric mixer beat eggs, oil, and sugar until pale.
  • With a wooden spoon fold through dry ingredients.
  • Add carrot, pineapple and pecans and stir until well combined.
  • Pour the mixture equally into the prepared tins.
  • Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
  • Cool in pan 5 mins before turning onto cake rack.
  • To make the frosting, beat cream cheese with icing sugar until well combined and smooth.
  • Fold through melted, white chocolate. Spread over cooled cake.

Thermomix Method

  • Preheat oven to 190 degrees celsius (175 degrees if using fan forced). Grease two round cake tins with baking paper.
  • Peel and roughly chop the carrots. Grate carrot in the TM bowl on Speed 5 for 5-10 seconds (depending on how course you would like your carrot – I prefer mine finely grated). Place the carrot in a separate bowl and wipe out the TM bowl.
  • Place the pecans into the TM bowl and chop on Speed 8 for 5 seconds. Place the pecans into the bowl with the grated carrot.
  • Add the eggs, oil and sugar to the TM bowl and mix on Speed 5 for 20 seconds.
  • Add the dry ingredients and mix on Speed 5 for 10 seconds.
  • Add the carrot, pecans and pineapple and mix on Reverse Speed 3 for 20 seconds (you may need to use the spatula to help).
  • Bake for 30-35mins or until just cooked through and golden (longer if using only one tin).
  • Cool in pans for 5 mins before turning onto a wire cake rack to cool completely.
  • Grate the chocolate in the TM bowl by turning up to Speed 8 for 5 seconds, then melt on Speed 3 for 3 minutes, 50 degrees. Set chocolate aside to cool.
  • Mix the cream cheese, cooled chocolate and the icing sugar in the TM bowl on Speed 6 for 20 seconds. Spread half of the cream cheese on top of one of the cakes.
  • Add the second cake layer on top of the icing.
  • Spread the remaining icing over the top of the cake.

Notes

*This carrot cake will keep in the fridge in an airtight container for up to 4 days.

Nutrition

Calories: 636kcal | Carbohydrates: 77g | Protein: 10g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 66mg | Sodium: 154mg | Potassium: 300mg | Fiber: 4g | Sugar: 41g | Vitamin A: 4545IU | Vitamin C: 19.2mg | Calcium: 78mg | Iron: 1.3mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

 

Best Carrot Cake with Cream Cheese Frosting

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49 thoughts on “The Best Carrot Cake with Cream Cheese Frosting”

  1. Barb says:

    A beautiful moist cake. I made cupcakes and cooked for 20 minutes, absolutely perfect with the icing. I am hoping to freeze some complete with icing, has any froze this icing yet?

    1. Lucy says:

      Oh that’s fantastic! Yes that should be fine!

  2. Lucy says:

    5 stars
    I made this for my son’s birthday using my TM5 and can l just say this is the best cake ever! Love the flavors and how super moist and crumbly it is. Got rave reviews from the hubs

    1. Lucy says:

      Oh that is absolutely fantastic! Thanks for your lovely feedback!

  3. Tara says:

    Hi there, just wondering if you the recipe would still be ok if I don’t add the pineapple? Or do I need to substitute it with something.

    Thankyou!

    1. Lucy says:

      Hi Tara, hmm that should be fine!

  4. Jacinta says:

    Hi Lucy, what size tins should i use?

    1. Lucy says:

      Hi Jacinta, a round cake tin (approximately 23cm) is perfect!

  5. Georgie says:

    Hi Lucy
    I’m going to make this tomorrow (it sounds so delicious!) and I am planning on only using one tin. How long would you recommend baking it for in the oven if only using one tin instead of two?
    Thank you so much!
    Georgie x

    1. Lucy says:

      Hi Georgie, it will really depend on your oven. You may need to cover the top of the tin loosely with foil if it begins to brown too much. I would suggest that it will take around 1 hour – but that time will definitely depend on your oven. Good luck!!! xx

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