Chelsea

celebrating 130 years 1884-2014

Carrot Cake with Cream Cheese Icing

By Chelsea Sugar
Carrot Cake with Cream Cheese Icing
12 servings
  • 72 reviews

  • Difficulty
  • Prep time 10 mins
  • Cooking time 45 mins
  • Serves
    12
Ingredients

    3 eggs
    2 cups Chelsea Soft Brown Sugar
    1 cup oil
    3 cups grated carrots
    2 1/4 cups flour
    1/2 cup milk (warmed)
    1 tsp salt
    2 tsp cinnamon
    2 tsp baking soda
    1/2 cup walnuts

    Cream Cheese Icing
    50g butter- softened
    1/2 cup cream cheese
    2 cups Chelsea Icing Sugar
    1 tsp vanilla
    2-3 Tbsp milk to mix

Method

    Preheat oven to 160°C bake.
    Line a 23cm cake tin with baking paper and grease the sides and bottom.

    Beat eggs and Chelsea Soft Brown Sugar together. Add oil then all other ingredients - mix well. Pour into cake tin.

    Bake for 45 - 55 minutes, until a skewer inserted comes out clean. Stand in the tin for 20 mins then turn out and cool on a cake rack. Spread with cream cheese icing when cold.

    Cream Cheese Icing
    Beat butter and cream cheese together. Add Chelsea Icing Sugar, vanilla and sufficient milk to make a light fluffy icing consistency. Spread over cake and decorate with chopped nuts if desired.

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Reviews

Average Rating
4.572
(72 reviews)


A soft moist cake made by my cousin - Delicious & highly recommended

My first time making carrot cake and I don’t think you could fail with this recipe, it was delicious!!! Yum, don’t think the cake will last long around here!

Can I half the recipe.
CHELSEA: yes!

It was nice, I wanted to make a small cake so I used a 21cm~ round tin and filled it 3/4 of the way. I used the rest of the batter to make 12 tiny cupcakes. In hindsight, it would have been better to just make one large cake, but even though it rose a lot - it still looks fine. (The cupcakes were great testers too!) I found a different recipe online for cream cheese buttercream icing, it kind of flopped but still very yummy. My mama also made this recipe not too long ago and she used a large round cake tin, which also turned out fine. My only problem is that it takes FOREVER to cool. Overall, a good recipe & I would recommend it.

This cake is yummy, however it took 1.35 minutes to cook and I had to put the fan on to raise the temp for 15 minutes. I will take the advice of one of the previous reviews and put it in my large rectangular cake tin next time. The icing I left out the butter.
CHELSEA SUGAR: You may use a 27cm baking tin to get the preferred result.

The cake was so delicious!

Great cake, very easy to make but when I took it out the over after 45 minutes it was not close to being finished. Baked for another 45 and turned out great!

Soft and supple to the touch,
Moist and moorish,
10/10 would recommend (to a friend).

Delicious and easy. We loved it.

Love it, easy to make and easy to eat! Kids love it and always moist, great to eat with or without the icing. A real hit in our family.

Brilliant!

I am now the guy known for "very yummy carrot cakes" thanks to this recipe. Very delicious

Lovely golden brown pancakes. My children enjoyed them.

Great tasting, simple recipe. Occasionally add different spices. I whip it up all the time. Thanks for sharing.

Kids had fun and it's an easy recipe for them to follow.
Thank you Chelsea.

Easy recipe to follow. Beautiful cake!

First time I have ever made a carrot cake,recipe was easy to follow and was delicious,gave recipe to my neighbour and she loved it also.

Mine always comes out very moist, so quick and easy to make! I prefer using white sugar instead of brown as the brown made mine taste a little dense however the white sugar seemed to make it moist light and fluffy! Mine did always take tonger than 45mins and I sometimes prefer to cook on 180 if I’m in a rush over all it’s my fave carrot cake everyone loves it!

I have only just taken this cake out of the oven, and it sunk in the middle. Just to reiterate what another reviewer has already said, this cake requires a baking tin larger than 23cm to be baked in. I'll slap some icing on top, and it will be fine, I'm sure. But definitely bake this in a much larger baking tin!

I made 14 cupcakes very yummy. It took 30 mins to bake

Yummy cake and easy too. however it took 1.50mins to bake so was worried when it didn't bake in 1hr. I think more info on how and why baking time may differ should be provided.

Really good.

The cake didn't get baked at 160 degree for more than an hour !! How long should i preheat for ? Should I bake at 160 or above?
CHELSEA: preheat oven till it reaches 160 degrees, and bake at that temperature. All ovens vary in how quickly (or how slowly) they heat up, so not sure how long your oven would take to reach that temperature.

Absolutely delicious; moist without being too oily. Made as cupcakes for a work do and the mix easily does x2 trays. These could happily be eaten on their own, but who in their right mind ever turned down cream cheese icing?

First time baking anything at all , followed this recipe cake came out perfect. Thanks!

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trying this for my mum brithday tomorrow hope she like it

I was going to make this but I can't see baking powder in the recipe, maybe that's why one of the comments stated that her cake collapsed when she took it out of the oven.

My kids love this recipe and they rarely ever enjoy carrot cake! Its also such an easy recipe to make! Recommended this recipe to my family and they love this as well.

An absolute favorite among my family, especially when I make them in muffin form!

2.5 hours at 160 C and still it collapsed in the middle as stodge!? As another contributor mentioned maybe 180 C?
Its all very well erring on the side of caution to prevent burning but I am now left with a large amount of stodge that I just can't bear to bin!
I like supporting NZ sugar but pleeeaaaasssseeeeee give me recipes that make me look good and are as per your photos.

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I found the recipe easy to follow. But when checking the cake to see if it's done after 50mind (inserting knife to check no batter) knife came out clean.. But once removed from the oven to start the cooling the cake sank to half the height.. and feels very dense.. guess the true test will be once it's eaten.. will try again

I add half a cup less of sugar always cooks quicker than stated. Make often freezes well even with the topping.

A fantastic, easy carrot cake that I've made many times and a hit in our house. The reason why people are having two issues - longer bake times than stated and an excess of icing - is because the tin size stated in the recipe is wrong. A 23cm tin will give you an incredibly tall cake that will take over an hour to bake, and needs only a small amount of icing. It will look at least twice as tall as in the picture!

To get a cake like in the picture that uses the correct baking times stated and plenty of surface area for icing, you need to use a large rectangle tin - at least twice as large as the 23cm tin stated.

I bake it in a large rectangle tin, cut it in half and freeze one half for another time. Or you could sandwich the halves together with icing to create an impressive layer cake.

I have never been good at baking.......I made 2 the first one I made I forgot to put milk in it still tasted fine..and the second one I made was the winner!!!! And everyone loved it...for the icing I used a block of Philadelphia cream cheese

Great recipe, easy to make and delicious

Well my cake cooked nicely, I had 2 peices im not fond of this carrot cake even when i added the whipped cream to it at the end it was ok i give it 6 out of 10.

Good but when I printed the recipe some of the advertising pictures obscured the end of it.
CHELSEA: Thank you for the feedback - we are working on updating the layout of our print recipe feature.

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This is a lovely easy to make moist cake! Everyone loved it! Only thing I changed was the cream cheese frosting. A bit buttery for my taste so made a butter free one.

Awesome yummy and simple recipe. I scaled it down to 1 egg, though because there's just me and my boy at home. Thank you for sharing this recipe! :)

Lovely Cake!!
Everyone loves this recipe the best!!
The only ingredient I added is a 1/4 tsp of ground cloves

Im not very good at baking so I really love this recipie! Its really easy and it turns out moist and really yummy. Yay! People are impressed when they try this . Its really nice to cut in two and put whipped cream in the middle too .

The Carrot Cake was a simple and easy "Birthday Cake". Moist and I used Philadephia cream cheese. Perfect Icing. Yum Yum.

It turned out amazing but I had to cook at 180 instead of 160 and I had to cook for an extra 20 min is that my oven or no.
CHELSEA: Hi there, the cooking times are just a guide as ovens can vary so much. We prefer to err on the side of caution to avoid burnt cakes! We always recommend using a skewer to test the cake to see if it is done or not.

Easy to make, very easy to eat!

This is a popular cake with everyone. I love the moistness and the taste is just amazing!

First time baking and it turns out great! The only thing is the icing is a bit yellowish and do I need to keep the cake in the refrigerator after putting the icing?
CHELSEA: Hi there, we would recommend keeping the iced cake in the fridge only if the weather is really warm, otherwise it will be fine at room temperature :-)

It was fun to make, and delicious!

On the whole this is a good carrot cake recipe, I added 1 1/2 tsp mixed spice instead of the cinnamon, added desiccated coconut and sultanas, baked at 165/170 fan, it takes much longer to cook than stated at 160.

Lovely cake. Just wondering why milk has to be warmed before being added? Doesn't it just cool after being added to the mix?
CHELSEA: Warming the milk up means all ingredients are around room temperature when mixed together, ensuring a smoother batter and an even and soft textured cake.

This cake recipe is so simple. I love making this cake as it's one way of getting my non carrot eating child to eat them.
Baked tonight and used this mix as muffins. Takes half the time to cook and no hassles with cutting a cake. Thanks Chelsea Sugar team.

The cake turned out great, thanks! But my cream cheese frosting was runny and a little yellowish. Figured I put in more than 50g butter or the 2-3 tsp of milk was too much. What do you think?
CHELSEA: Hi there, if you beat the butter (softened, not melted) with the cream cheese until pale, the icing shouldn't be yellow. We recommend slowly adding the milk, mixing in just enough to give a light, fluffy consistency.

Aint that so true!! This cake takes much longer than stated, which I thought it might having had experience with denser cakes baking, my oven runs a bit hot but it still took 1 hour 10 mins.

Perfect

I don't know what happened but my cake took two hours to cook! It was burnt all around it and the middle was just cooked. I followed every step exactly.
CHELSEA: Hi there, this sounds like it might be an oven issue. We recommend using a thermometer to check the actual temperature of your oven against the temperature you have selected. Also, make sure that you preheat the oven before putting the cake in, and cook the cake in the middle of the oven. It pays to check you have used the correct setting too - I once accidentally cooked a cake on the grill setting and got the same results as you are describing! Hope you have more success next time!

I have made this a few times now and it always turns out moist and delicious. This cake has turned a non carrot cake eater to an absolute carrot cake lover. Thank you for sharing this amazing recipe. I anticipate that I will be making this for years to come.

so yum and easy

The carrot cake was simple easy fun and yummy!

I added 1 1/2 tsp cinnamon, 1 tsp ginger 1/2 tsp each of nutmeg and allspice and it was delicious!

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I loved this recipe and so did my partner. I added a tiny bit more cinnamon because I love it and it was so yummy. Im not the hugest carrot cake fan nor much of a baker but this was fail proof, to me anyways I would definitely make again!

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Everyone loved this. A little sweet but otherwise yummyyy

This was my first time making Carrot Cake, the recipe was easily to follow and my whole family really enjoyed it. I would definately make this again.

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Such a fabulous recipe!! easy to follow and the cake is AMAZING!!!

I tried the cake once and we love it! So I'm making it again. Just a question, if I'd like to make this into cupcakes, what's the temp gonna be like and for how long? Thanks.
CHELSEA: thanks for your feedback! For cupcakes, we recommend keeping the temperature the same (160˚C) and baking for 20 minutes.

This recipe is absoutely amazing, the cake is beautiful and moist and the icing is delicious!

Delicious My friend made it for my daughters birthday and everyone couldn't get enough.

takes a bit more than 10 mins to prepare but other wise its an amazing cake!

Easy to prepare and beautiful end product.

I've accidently put 2 and a half cups flour instead of 2 and 1/4 cups flour, but it still turned out great. I'm glad I didn't waste my time and money. Thanks so much for the great recipe.

I love carrot cake and this was my first try at baking it myself and it is the first and best recipe I will always use.

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This is my 'go to' Carrot Cake, it always turns out great.

Everyone loved it!

Very easy to make and very tasty. Adding 1/2 cup of raisins makes it even better :-)

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I make this quite often it's a real family favourite!

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