Carrot Cake Recipe

Carrot Cake with Cream Cheese Frosting eggless and quite an easy yet delicious cake for beginners. Carrot Cake Recipe with step by step pictures and video.

An easy and delicious carrot cake recipe that cam never fail. This is the first time I am tasting carrot cake with cream cheese frosting after hearing that its a deadly combo. I should say it is a match made in heaven.

I always love carrot cakes and this is sure my keeper recipe. Not too sweet and is perfect to be paired up with cream cheese frosting. I made a batch of cream cheese frosting and used it for red velvet cupcakes and reserved the remaining for this carrot cake. Even without the frosting this cake tastes so good to go with a cup of tea or coffee for snack time, also best to pack for kids snack box too.

I love biting into different textures while eating the cake but for mittus cake I added walnuts just for topping. But I would suggest to add it in the batter also for a more crunchy cake.

Variations

• I used vanilla essence and cinnamon flavoured but you can skip cinnamon if you want and use just vanilla essence.
• I used walnuts only for topping but you can add it inside the cake batter too.
• I used castor sugar which is a fine variety but you can use regular white granulated sugar too.
• This cake will work for 50:50 – wheat flour : maida. I am really not sure for whole wheat in this recipe.
• You can bake this cake in a bread loaf tin too.

More Related Recipes

• Cream cheese frosting
• Red velvet cupcakes
• Butterscotch cake
• Chocolate glaze

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Carrot Cake (with Cream Cheese Frosting)

Carrot Cake with cream cheese frosting eggless and quite an easy yet delicious cake recipe for beginners. Carrot Cake Recipe with step by step pictures and video. 

Prep Time15 minutes mins

Cook Time27 minutes mins

Total Time42 minutes mins

Servings6 pieces

AuthorSharmilee J

1x2x3x

Ingredients

Dry mix:

• 1 cup maida / flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/8 tsp cinnamon powder optional

Wet mix :

• 1/2 cup castor sugar
• 1/4 cup oil
• 1/4 cup milk
• 1/2 tsp vanilla essence

Others:

• 1/2 cup carrot
• 1/4 cup walnuts chopped
• 1/2 cup cream cheese frosting

Instructions

• Preheat oven at 180 deg C for 10 mins.
• To a small mixing bowl - add maida, baking powder, baking soda, salt and cinnamon powder.
• Mix it well using a whisk for even mixing. Set aside. Alternatively you can sieve it too.
• To another mixing bowl add oil and sugar.
• Whisk well for a minute.
• Then add milk and vanilla essence.
• Now add flour mixture little by little.
• Whisk well until no lumps are formed.
• Add remaining flour mixture. Do not overmix.
• Mix it well until no lumps are formed then add grated carrots.
• Fold in gently. Cake batter ready.
• To a cake tin add a butter paper. Grease with oil, sprinkle flour, tap to remove excess.
• Now add the batter level it.
• Bake in preheated oven at 180 deg C for 25- 30 mins. Cake is done, cool down completely.
• We need around 1/2 cup cream cheese frosting for this cake.
• Flip over the tin to demould. Remove butter paper.
• Spread cream cheese frosting, sprinkle walnuts on top.
• Cut into squares and serve! Enjoy Carrot Cake!

Video

Notes

• I love slightly chunky carrot shreds so used the large holed grater. You can use the fine variety too.
• You can make this cake as a snack cake without frosting too.
• If you are using granulated sugar reduce a little bit may be a 1 tbsp.
• Cinnamon powder is optional, you can skip it too.

Nutrition Facts

Carrot Cake (with Cream Cheese Frosting)

Amount Per Serving (40 g)

Calories 383 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.04g

Polyunsaturated Fat 7g

Monounsaturated Fat 8g

Cholesterol 1mg0%

Sodium 241mg10%

Potassium 103mg3%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 36g40%

Protein 4g8%

Vitamin A 1800IU36%

Vitamin C 1mg1%

Calcium 45mg5%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Carrot Cake Recipe Step by Step

1.Preheat oven at 180 deg C for 10 mins.To a small mixing bowl – add maida, baking powder, baking soda, salt and cinnamon powder.

2.Mix it well using a whisk for even mixing. Set aside. Alternatively you can sieve it too. Pin

3.To another mixing bowl add oil and sugar.Pin

4.Whisk well for a minute.Pin

5.Then add milk and vanilla essence.Pin

6.Now add flour mixture little by little.Pin

7.Whisk well until no lumps are formed.Pin

8.Add remaining flour mixture. Do not overmix.Pin

9.Mix it well until no lumps are formed then add grated carrots.Pin

10.Fold in gently. Cake batter ready.Pin

11.To a cake tin add a butter paper. Grease with oil, sprinkle flour, tap to remove excess.Pin

12.Now add the batter level it.Pin

13.Bake in preheated oven at 180 deg C for 25- 30 mins. Cake is done, cool down completely.Pin

14. We need around 1/2 cup cream cheese frosting for this cake.Pin

15.Flip over the tin to demould. Remove butter paper.Pin

16.Spread cream cheese frosting, sprinkle walnuts on top.Pin

17.Cut into squares and serve!Pin

18.Enjoy!Pin

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Expert Tips

• I love slightly chunky carrot shreds so used the large holed grater. You can use the fine variety too.
• You can make this cake as a snack cake without frosting too.
• If you are using granulated sugar reduce a little bit may be a 1 tbsp.
• Cinnamon powder is optional, you can skip it too.

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