Carrot Cake with Cinnamon Cream Cheese Frosting

Introduction

This carrot cake uses 225 g grated carrot, brown sugar, and cinnamon for a soft, moist crumb, then gets a quick cream cheese frosting mixed in one bowl. It bakes for about 50 minutes, so it works well when you want a straightforward cake you can make ahead and slice over a few days.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8

Ingredients

Frosting

• 100 g icing sugar
• 50 g cream cheese or creamy cottage cheese
• 25 g margarine or butter
• 2.5 ml vanilla essence

Cake

• 225 g flour
• 225 g grated carrot
• 150 g margarine or butter
• 250 g brown sugar
• 2 teaspoons cinnamon
• 1 tablespoon lemon juice
• 1.5 teaspoons baking powder
• 1 egg
• Raisins (optional)
• Nuts (optional)

Instructions

Frosting

1. Mix all ingredients together.

Cake

1. Melt the butter and sugar together, then mix in the dry ingredients.
2. Beat the egg and add it to the batter.
3. Stir in raisins and nuts until everything is well combined.
4. Bake at 180°C (355°F) for about 50 minutes in a greased tin with greaseproof paper on the bottom.
5. When cake has cooled, top with cream cheese frosting.

Variations

• Use creamy cottage cheese instead of cream cheese in the frosting if you want a lighter, slightly tangier topping with a softer set.
• Choose butter instead of margarine in both the cake and frosting for a richer flavor and a firmer finish when chilled.
• Leave out the raisins if you want a smoother crumb without chewy pockets of sweetness.
• Add the nuts in the mixing step for more crunch and a sturdier texture in each slice.
• Swap 50 g of the flour for wholemeal flour if you want a slightly nuttier flavor and a denser cake.

Tips for Success

• Melt the margarine or butter and brown sugar just until combined; if it gets too hot, the batter can turn greasy.
• Grate the carrot finely so it softens fully during the 50-minute bake and blends evenly into the crumb.
• After adding the egg, stir only until the batter is combined to avoid a heavy cake.
• Grease the tin well and line the bottom with greaseproof paper so the cake releases cleanly.
• Let the cake cool completely before topping with the frosting or the frosting will loosen and slide.

Storage and Reheating

Store the frosted cake in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap individual slices or the whole unfrosted cake tightly, then place in a freezer-safe container and freeze for up to 2 months.

For serving, the cake is better brought to room temperature than fully reheated. Let chilled slices sit out for 20 to 30 minutes; if the cake is unfrosted, you can warm a slice in the microwave for 10 to 15 seconds.

FAQ

Can you use creamy cottage cheese instead of cream cheese in the frosting?

Yes. The frosting will be a bit lighter and softer, so drain the cottage cheese first if it looks wet.

Can you leave out the raisins and nuts?

Yes. The cake still bakes well without them and the texture will be more uniform.

What size tin works for this cake?

An 20 cm (8-inch) round tin or a similar square tin works well. If your tin is deeper, check for doneness and expect a few extra minutes.

How do you know the cake is done?

A skewer inserted in the center should come out with a few moist crumbs but no wet batter. The top should also feel set and spring back lightly when pressed.