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Carrot Cake

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour 40 mins
  • Total Time: 2 hours
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: English


Try this fool proof Moist Carrot Cake with Cream Cheese Icing, trust me this will be the best version you will ever make.



Carrot Cake

  • 3 cups carrots, grated
  • 1 cup walnuts, chopped
  • 1 cup raisins
  • 2 cups flour
  • 4 eggs
  • 1 1/4 cups butter, melted
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 2 tsp ground cinnamon

Cream Cheese Icing

  • 1/4 cup butter, melted
  • 1 packet cream cheese, softened
  • 2/3 cup confectioners’ sugar
  • pumpkin seeds
  • dried apricots
  • lemon zest


  1. Preheat oven to 180C.
  2. Grease a 9 inch diameter cake pan.
  3. In a bowl mix together eggs, butter, brown sugar and vanilla.
  4. In a separate bowl, mix together flour, cinnamon, baking soda, baking powder and salt.
  5. Mix together dry and wet mixture then once it has an even consistency add carrots, walnuts and raisins.
  6. Pour into the baking pan then bake for 1 to 1.5 hrs. or when the middle part is already cooked. On the first hour try to check the middle part with a skewer, it should come out dry, if not try checking every 10 minutes. Once it comes out clean then remove the cake from the oven.
  7. Once cooked let it cool before applying your icing.
  8. To make the icing just mix all of the Cream Cheese Icing ingredients except for the lemon zest in a bowl and using a hand mixer beat until mixture is smooth. I used 2/3 cup but you can adjust the sweetness to your liking by adding 1/3 cup at a time. Note I used less compared to what I saw online and I liked the flavour well, it’s a good contrast to the sweet taste of the carrot cake and saltiness of the cream cheese.
  9. Coat the carrot cake with the icing then top it with pumpkin seeds and dried apricots.