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 ![Carrot Cake With Cream Cheese Frosting](https://media.sheerluxe.com/IjXjqpMZ6JItLPJRO1_0aDUA-J0=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F09%2Fcarrot-cake-thumb.jpeg?itok=7Ig1XwVH)

 

 

 



 

  Image: SAM A HARRIS 

 

 

 

[Luxegen](/luxegen)

 /  29 September 2022  

#  Carrot Cake With Cream Cheese Frosting  


This recipe is a bit of a roller-coaster ride but absolutely worth it, so get strapped in for the best carrot cake of your life. The ingredients list may look a little daunting and there’s a lot going on, but it’s actually an easy cake to make, and when you taste it, there’s balance in all the chaos. The acidity collides with the sweetness to create a firecracker of flavour, then the smoothness of the cream cheese contrasts perfectly with the crunch of walnuts and coconut.  


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  Image: SAM A HARRIS 

 

 

 

All products on this page have been selected by our editorial team, however we may make commission on some products.

 



 

 

 

 

Serves

 10 

 



Total Time

 1 Hour 40 Minutes 

 



 

 

Ingredients

 TO MAKE THE CAKE  


   300ml of sunflower oil or rapeseed oil  

   350g of soft light brown sugar  

   4 medium eggs  

   100g of ground almonds  

   100g of walnut pieces  

   100g of sultanas  

   100g of desiccated coconut  

   250g of self-raising flour  

   2 tbsp of ground mixed spice  

   1 tsp of bicarbonate of soda  

   1 tsp of salt  

   400 of grated carrots  

   Finely grated zest and juice of 1 orange  

   Finely grated zest and juice of 1 lemon  

 



  

 TO MAKE THE ICING  


   50g of soft butter  

   300g of cream cheese  

   Juice of ½ lemon  

   50g of icing sugar  

   Finely grated zest of 1 lime or some crushed walnuts, to finish (optional)  

 



  

 



Method

 Step 1 

Preheat the oven to 160°C Fan/gas mark 4 and line your 22 x 33 x 5cm baking tray.



 Step 2 

To make the cake, combine the oil and sugar in a large mixing bowl, then add the eggs and mix until smooth. Stir in the ground almonds, walnuts, sultanas and coconut. Sift in the flour, mixed spice, bicarbonate of soda and salt, then fold in gently.



 Step 3 

Add the grated carrots, along with the zest and juice of the orange and lemon, then mix thoroughly, remembering to scrape down the sides of the bowl. Check the bottom of the mixing bowl, too, as the sugar and oil tend to play hide-and-seek down there.



 Step 4 

When all the ingredients are well combined, pour into your lined baking tray and bake for 45–50 minutes. Test to see if the cake is cooked by sticking a knife in the middle; it should come out clean.



 Step 5 

Transfer the cake to a wire rack or chopping board and leave to cool, now make the icing. Beat the butter in a stand mixer on a slow speed (or by hand), adding the cream cheese a dollop at a time, then add the lemon juice and keep mixing. Finally, sift in the icing sugar and mix well. When the cake has fully cooled, spread the icing evenly on top. Keep it simple or decorate with lime zest for a bit of funky colour and extra zing, or some crushed walnuts for added crunch.



 



 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/MuDQOtPIGXuWp8l2Rq3BZ5nnoCw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F09%2Fbake-it-slice-it-eat-it.png?itok=b-b3F3r1)

 

 ](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A//www.waterstones.com/book/bake-it-slice-it-eat-it/the-exploding-bakery/oliver-coysh/9781787138667%3Fawaid%3D3787%26utm_source%3Dredbrain%26utm_medium%3Dshopping%26utm_campaign%3Dcss%26gclid%3DCjwKCAjw4c-ZBhAEEiwAZ105RcCsgdRGRLly54xzh_zt8F5bnXOPMaVUkl1AqiIJVSbl5EkClwQMdxoCg3EQAvD_BwE) 

 

 

 

 

 

[Bake It. Slice It. Eat It. by Tom Oxford and Oliver Coysh](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A%2F%2Fwww.waterstones.com%2Fbook%2Fbake-it-slice-it-eat-it%2Fthe-exploding-bakery%2Foliver-coysh%2F9781787138667%3Fawaid%3D3787%26utm_source%3Dredbrain%26utm_medium%3Dshopping%26utm_campaign%3Dcss%26gclid%3DCjwKCAjw4c-ZBhAEEiwAZ105RcCsgdRGRLly54xzh_zt8F5bnXOPMaVUkl1AqiIJVSbl5EkClwQMdxoCg3EQAvD_BwE) (Quadrille, £15) Photography ©Sam A Harris

 

 

 

 

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