Carrot Cake with Cream Cheese Icing

Introduction

The cake batter starts by melting brown sugar with margarine or butter, which gives you a moist, dense crumb with very little mixing. With 50 minutes in the oven and a quick cream cheese icing on top, this fits well as a straightforward weekend bake or a make-ahead cake for the next 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. The icing will be a bit looser and less rich.
• Choose butter instead of margarine in both the cake and frosting for a fuller dairy flavor. The finished cake will taste slightly richer.
• Leave out the raisins if you want a cleaner carrot-and-cinnamon profile. You will lose some chew and a little sweetness.
• Add the optional nuts for crunch and a more textured slice. If you skip them, the crumb stays softer and more uniform.
• Use both raisins and nuts together if you want more contrast in each bite. That makes the cake feel fuller and a little less soft.

Tips for Success

• Melt the margarine or butter and brown sugar only until combined. If the mixture is very hot, let it cool briefly before adding the egg so the egg does not start to cook.
• Grate the carrot finely so it softens fully during baking and distributes moisture evenly through the cake.
• Do not skip greasing the tin and lining the bottom with greaseproof paper. The brown sugar makes sticking more likely.
• Check the centre at about 50 minutes with a skewer or thin knife. It should come out with moist crumbs, not wet batter.
• Wait until the cake is completely cool before adding the frosting. Warm cake will soften the icing and make it slide.

Storage and Reheating

Store the frosted cake in an airtight container in the fridge for up to 4 days. If the cake is unfrosted, you can keep it tightly wrapped at room temperature for up to 2 days or in the fridge for up to 4 days.

For longer storage, freeze the unfrosted cake or individual slices tightly wrapped and placed in a freezer-safe container for up to 2 months. Freeze unfrosted for the best texture; cream cheese frosting does not hold as well after thawing.

For serving again, do not fully reheat a frosted slice. Let it sit at room temperature for 15 to 20 minutes, or microwave an unfrosted slice for 10 to 15 seconds if you want it slightly warm.

FAQ

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

Yes. Blend or mash it smooth first if it is lumpy, and expect a slightly softer, less rich icing.

Can you leave out the nuts for allergies?

Yes. Nuts are optional, and the cake will still bake and slice well without them.

What size tin works for this cake?

Use a medium cake tin with similar capacity to a standard 20 cm round tin. Avoid a very shallow pan, or the cake may bake faster and turn out thinner than expected.

Can you make this cake a day ahead?

Yes. Bake the cake, cool it completely, and frost it the same day or the next day. The texture holds well overnight, especially once chilled.