Finely grated carrots keep this gently spiced cake moist, and cream cheese frosting gives it a tangy finish. A single rectangular pan makes it easy to bake and share. Let the cake cool fully before spreading the frosting.

Serves 12 • Prep: 25 minutes • Bake: 35–45 minutes • Plus cooling

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar
  • ¾ cup (180 ml) neutral oil
  • 1 teaspoon vanilla
  • 3 cups (300 g) finely grated carrots
  • ½ cup chopped walnuts, optional
  • 8 oz (225 g) full-fat block cream cheese, softened
  • ¼ cup (55 g) butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla, for frosting

Instructions

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Baking & Desserts, Recipes
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