Super moist carrot cake with vanilla cream cheese frosting

2 May 2020

Who doesn't love a moist carrot cake. Try whipping up this recipe with vanilla cream cheese frosting and let us know how it turns out.

Get prepped

  • Pre-heat your oven to 160 degrees Celsius
  • Line a 20cm round cake tin with butter and greaseproof paper (or sprinkle flour over butter if you don't have the paper)



  • 1/2 cup (125ml) olive oil
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 3/4 cup (105g) plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bi carb soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup firmly packed grated carrot
  • Optional: 1/2 cup (60g) chopped walnuts (I like to toast these first for extra flavour)


  • 250g cream cheese
  • 4 cups of sifted icing sugar (not mixture)
  • 1 tbsp softened butter
  • 1 tsp vanilla essence
  • Pinch of sea salt


  1. Mix brown sugar, oil and eggs together until well combined
  2. Sift in flour, bicarb soda, baking powder and spices - don't mix just yet!
  3. Add grated carrot and gently fold all ingredients until just mixed
  4. Optional: fold in the chopped walnuts
  5. Transfer mixture into your prepared tin and place in the oven for 25 minutes. Once cooked, it should be golden on top and a skewer should come out clean. If there is still batter on the stick, cook for a further 5 minutes and check again
  6. Leave it in the pan for 10-15 minutes and then transfer to a wire rack to cool completely before frosting (or it will melt right off!)
  7. Whilst your cake is cooling, prepare the cream cheese frosting.
  8. Whisk cream cheese and butter until light and fluffy (the colour should change and become lighter). Add the icing sugar one cup at a time and mix after each addition. Then add the vanilla and salt to taste.
  9. Once the cake has cooled, it's time for frosting! I like to add a sprinkle of toasted walnuts over the top as well for extra flavour and texture.
  10. Enjoy a generous slice with your favourite cup of tea!

*You can double this recipe very easily for a larger cake tin or to make a multi-layer cake. If doubling, cook for 40-45 minutes or until a skewer comes out clean.

**This will make a generous amount of frosting for a 20cm round cake and some to spare. You can keep it in a clean, air tight container in the fridge for several weeks (although it never lasts that long around me).

Recipe adapted fromĀ, Inc