Carrot Cake

An extremely moist and delicious cake with a velvety smooth cream cheese frosting, this carrot cake sets the standard for carrot cakes everywhere. Every forkful of this cake tastes super soft and extra lush and the cream cheese frosting creates an even more tender bite. Just imagining it makes me drool!

You can make this cake quickly and easily without using any fancy equipment. Not only is this the best tasting carrot cake we’ve made, it is also the easiest recipe I've conjured up for carrot cake. You literally just need to spend 2 minutes on mixing all the ingredients together, and then it's just the matter of baking it!

So, let's get baking!

Quick tutorial

Recipe card

Bake time

It can differ with each oven so keep an eye on it after 15 mins has passed. IF you are making one whole loaf it's better to bake at a lower temperature for longer (150°C for 30-45mins)

Is whole wheat flour mandatory

No, you can use just AP flour for the entire recipe. Just add a total of 180g of flour instead of the two different types. You can also substitute whole grain, semolina flour or any kind of pluses based flour in place of wheat flour.

What other kinds of fat can be used?

You can substitute the butter with coconut oil, olive oil, melted margarine or any mild tasting fat that you usually use for baking.

Author: Uthpala Nayanahari