How to Make Carrot Cake with Cream Cheese Icing…

The classic carrot cake, with its rich cream cheese icing, is a must-have in everyone’s baking repertoire. This crowd-pleaser is perfect for any occasion, from a high tea party to a family gathering or a special celebration.

The traybake format makes this cake incredibly easy to prepare and serve, with no need for complex layering or intricate decorating techniques. The addition of vegetable oil ensures a moist and tender crumb, while the blend of warm spices like cinnamon, nutmeg, and ginger adds a depth of flavour, that complements the natural sweetness of the carrots. Chopped walnuts provide a satisfying crunch in every bite, making this cake both texturally interesting and deliciously satisfying.

Topped with a smooth and tangy cream cheese icing, this carrot cake is finished with charming piped carrot decorations, adding a whimsical touch that’s sure to delight.

Let’s dive into the recipe and bring this scrumptious traybake carrot cake to life!

Ingredients:

For the Cake:

• 100ml vegetable oil
• 115g butter
• 82ml buttermilk with a squeeze of lemon
• 215g brown sugar
• 200g white sugar
• 3 eggs
• 250g grated carrots (about 2 large carrots)
• 1 cup walnuts, chopped
• 300g all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• Pinch of salt
• 1 tsp ground nutmeg
• 1 tsp ground ginger

For the Cream Cheese Icing:

•   57g butter, softened
•   115g cream cheese
•   120g icing sugar, sifted
•   1 tsp vanilla extract

For the Carrot Decorations:

•   Orange and green food colouring
•   Additional icing sugar (if needed to thicken the icing for piping)

Instructions:

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4.
   Line a 9×13 inch (23×33 cm) baking tray with parchment paper.
2. Peel and grate the carrots.
3. Combine Dry Ingredients: In a large bowl, sift together the flour, salt, baking soda, ground cinnamon, grated nutmeg, and ground ginger.
4. Make the Cake Batter: In a large mixing bowl, beat together butter, brown and white sugar until well combined. Add the eggs, one at a time, beating well after each addition. Add oil and combine. Gradually add the dry ingredients into the wet mixture gradually until well combined.
   Squeeze lemon juice into buttermilk, stir. Gradually pour buttermilk into the wet mixture. Stir in the grated carrots and chopped walnuts.
5. Bake the Cake: Pour the batter into the prepared baking tray, spreading it out evenly.
   Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool completely in the tray.
6. How to Make the Cream Cheese Icing: In a large mixing bowl, beat the cream cheese until soft and smooth. Add the butter and combine. Gradually add the sifted icing sugar, beating well after each addition. Lastly add the vanilla extract, and continue to beat until smooth.
7. Ice the Cake: Once the cake is completely cool, spread the cream cheese icing evenly over the top. Cut the traybake into squares.
8. Make the Carrot Decorations: Divide a small portion of the cream cheese icing into two bowls.
   Colour one bowl with orange food colouring and the other with green food colouring.
   Transfer each coloured icing into separate piping bags fitted with small round or star tips.
   Pipe small carrot shapes with the orange icing and add green tops with the green icing.

Nutritional Information (per serving):

•   Calories: 300 kcal
•   Protein: 4g
•   Carbohydrates: 40g
•   Fat: 15g
•   Fibre: 2g
•   Sugar: 25g
•   Sodium: 200mg

This nutritional information is an estimate and can vary based on specific ingredients used.

FAQ’s

Can You Freeze Carrot Cake?

Yes, you can freeze carrot cake. Simply follow these steps:

1.  Cool Completely: Allow the carrot cake to cool completely after baking.
2.  Wrap Securely: Wrap the cake tightly in plastic wrap, then again in aluminium foil to prevent freezer burn. If it’s already frosted, freeze the cake uncovered for an hour first to firm up the frosting, then wrap it.
3.  Label and Store: Place the wrapped cake in a freezer-safe bag or container, label it with the date, and store it in the freezer.
4.  Thawing: To thaw, place the cake in the refrigerator overnight or at room temperature for a few hours before serving.

Carrot cake can be frozen for up to 2-3 months and still retain its moisture and flavour.