Carrot Cake with Cream Cheese Frosting



Posted 6 April 2022 (Last updated 6 April 2022)



Total Time

1hrs 5mins




  • Light brown sugar icon
    Light brown sugar350 g
  • Egg icon
  • Sunflower oil icon
    Sunflower oil330 g
  • All purpose flour icon
    All purpose flour350 g
  • Baking powder icon
    Baking powder10 g
  • Baking soda icon
    Baking soda3 g
  • Ground cinnamon icon
    Ground cinnamon10 g
  • Ground ginger icon
    Ground ginger5 g
  • Carrot icon
    Carrot350 ggrated
  • Walnuts icon
    Walnuts75 gchopped
  • Dried cranberries icon
    Dried cranberries75 g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut50 g
  • Vanilla extract icon
    Vanilla extract1 teaspoon
  • Milk icon
    Milkas needed
  • Salted butter icon
    Salted butter50 groom temperature
  • Powdered sugar icon
    Powdered sugar350 g
  • Cream cheese icon
    Cream cheese150 g
  • Pomegranate seeds icon
    Pomegranate seedsas needed
  • Walnuts icon
    Walnutsas neededchopped

  • 1. Pre-heat oven - 170°C
  • 2. Grease 3 clean round pans
  • 3. Line 3 clean round pans with parchment paper
  • 4. Add light brown sugar, egg and sunflower oil to a clean large mixing bowl
  • 5. Beat until well combined then set aside
  • 6. Add all purpose flour, baking powder, baking soda, ground cinnamon and ground ginger to a clean large mixing bowl
  • 7. Whisk briefly until blended
  • 8. Mix dry ingredients into the egg-sugar mixture until just combined
  • 9. Fold carrot, walnuts, dried cranberries, unsweetened shredded coconut, vanilla extract and milk into the batter
  • 10. Pour batter into 3 round pans evenly
  • 11. Bake until skewer tests clean - 25 min, 170°C
  • 12. Let cool in pan - approx 5 min
  • 13. Turn out onto cooling rack
  • 14. Add salted butter and powdered sugar to a clean large mixing bowl
  • 15. Beat until creamy
  • 16. Add cream cheese and mix
  • 17. Cover cooled cakes with frosting
  • 18. Sprinkle with pomegranate seeds and walnuts

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