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Carrot Cake with Cream cheese Icing- Annabel Langbein


his moist, flavourful cake is incredibly simple to make and always earns compliments. (I have made this at least 5 times, and my husband who is the biggest carrot cake fan, really thinks it is the BEST recipe he has had! Always begs me to make it)

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Rate this recipe 4.1/5 (44 Votes)


  • Cream Cheese Icing:
  • 1 cup neutral oil, eg canola or grapeseed
  • 2 cups raw or white sugar
  • 4 small eggs
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon ginger
  • 3 cups grated carrot (approx 3 medium carrots)
  • 2 teaspoons baking soda
  • 1 tablespoon orange juice
  • 75 g butter
  • 250 g cream cheese (not spreadable kind)
  • zest of 1 lemon
  • 4 cups icing sugar
  • zest of 1 orange


Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat oven to 160ºC. Grease and line a 25cm round tin with baking paper. Place oil, sugar and eggs in the bowl of a food processor; blitz to combine. Add both flours, salt, cinnamon, mixed spice, ginger and grated carrot. Blitz again just to combine – don’t over-mix.

Dissolve baking soda in orange juice and stir into mixture. Spread into prepared tin. Bake 55–60 minutes or until a skewer inserted in the centre comes out clean. Ice when cold with cream cheese icing. Will keep in an airtight container in a cool place for 1 week.

Variation: Add 1 cup raisins and/or ½ cup chopped walnuts.

Cream Cheese Icing: In a food processor, mix together 75g softened but not melted butter, 250g cream cheese, the juice and zest of 1 juicy lemon and 4 cups icing sugar. Blend until smooth then spread over top and sides of cake. Garnish with orange zest.

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