Carrot cake is a soft, moist, and flavourful treat that many people love. If you enjoy cakes that are not too sweet but still packed with taste, this one is perfect for you.
Made with fresh carrots, crunchy walnuts, warm spices like cinnamon, and topped with a creamy orange-flavoured cream cheese frosting, this carrot cake is a perfect dessert for birthdays, tea-time, or any special moment.
Ingredients Needed
For the Cake
You’ll need the following for the cake:
- 1 heaping cup walnut halves (plus extra for topping)
- ⅔ cup oil (vegetable, avocado, or grapeseed)
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla essence
- 1 tablespoon cinnamon powder
- ¼ teaspoon cloves (optional)
- ¼ teaspoon allspice (optional)
- 1–2 inch fresh ginger (grated)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups grated carrots (about 1 pound)
- 1 cup all-purpose flour (maida)
For the Frosting
2 packs (8 oz each) cream cheese (brick type, not whipped)
1½ cups powdered sugar (you can use up to 3 cups if you prefer it sweeter)
1 orange (for zest and juice)
How to Make the Carrot Cake
Step 1: Toast the Walnuts
Preheat your oven to 180°C (350°F). Spread the walnuts on a tray and bake for about 15 minutes. Keep an eye after 10 minutes so they don’t burn. Let them cool, then crush roughly.
Step 2: Mix Wet Ingredients
In a big bowl, mix oil, white sugar, brown sugar, eggs, vanilla essence, cinnamon, and other optional spices. Add grated ginger. Mix well till combined.
Step 3: Add Dry Ingredients
Now add baking powder, baking soda, and salt. Stir. Add the grated carrots and crushed walnuts. Finally, add the flour and mix until smooth.
Step 4: Bake the Cake
Grease an 8-inch square or 9-inch round cake tin. Pour in the batter and level it. Bake for 50 to 60 minutes. It’s ready when a toothpick comes out clean. Let the cake cool fully before removing it from the tin.
How to Make the Orange Cream Cheese Frosting
Step 1: Beat the Cream Cheese
In a mixing bowl, beat cream cheese and butter until smooth and creamy.
Step 2: Add Sugar and Orange
Slowly add powdered sugar while mixing. Beat till light and fluffy. Add orange zest and 1 tablespoon orange juice. Beat again till it’s creamy and smooth.
Step 3: Frost the Cake
When the cake is completely cool, remove it from the tin and spread the frosting evenly. Decorate with extra zest or walnut pieces if you like.
What Makes This Carrot Cake Special
This carrot cake tastes even better the next day! The flavours blend more beautifully over time, making it perfect for make-ahead plans.
The orange zest in the frosting adds a fresh citrus flavour, making this cake a lovely twist on the classic. The warm spices, moist texture, and soft crumb will make you come back for more every time.
FAQs
Can I make carrot cake a day in advance?
Yes, carrot cake actually gets more moist and flavourful when made a day ahead. Just wrap it well in plastic and store at room temperature or refrigerate it before frosting.
Can I use pre-shredded carrots from the store?
It’s best to use freshly grated carrots because they are more moist and flavourful. Store-bought shredded carrots can be dry and less sweet.
Is it okay to skip the walnuts in the recipe?
Yes, you can skip walnuts if you’re allergic or don’t prefer them. You can also use raisins, almonds, or leave them out completely.
Can I freeze the carrot cake?
Yes, you can freeze the unfrosted cake. Wrap it in cling film and store it in the freezer for up to 2 months. Thaw and frost when ready.
What makes this carrot cake different from regular ones?
This recipe uses orange zest and juice in the frosting, giving it a fresh citrus twist that pairs perfectly with the spiced carrot base.
