Cream Cheese Carrot Cake

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Cream Cheese Carrot Cake

by Julie Yee

Enjoy a fluffy cream cheese frosting that makes the ultimate topper for a moist and classic carrot cake!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 80 mins Cook : 40 mins Ready in : 120 mins Serves : 30 Servings


INGREDIENTS:

Ingredients for Cake

  • 150g Fine Sugar (Group 1 – Cream together)
  • 200g Fine Sugar (Group 1 – Cream together)
  • 3 Egg (Group 1 – Cream together)
  • 200ml Corn Oil (Group 1 – Cream together)
  • 170g Cake Flour (Group 2 – Dry ingredients)
  • 1 1/2 tsp Baking Powder (Group 2 – Dry ingredients)
  • 3/4 tsp Baking Soda (Group 2 – Dry ingredients)
  • 1 1/2 tsp Cinnamon (Group 2 – Dry ingredients)
  • 1/2 tsp Vanilla Powder (Group 2 – Dry ingredients)
  • 200g Grated Carrot (Group 3)
  • 80g Walnut Chopped (Group 3)
  • 100g Pineapple Chopped (dehydrated) (Group 3)

Ingredients for Cream Cheese Frosting

  • 75g Whipped Cream (35%)
  • 6oz Cream Cheese (softened)
  • 6 tbsp Creamy Salted Butter
  • 3 cups Icing Sugar
  • 1 tbsp Lemon Juice

DIRECTIONS:

  1. For the cake, follow steps 2 to 6.
  2. Use 10″ x 10″ tray.
  3. Whisk Group 1 until combined.
  4. Add group 2 dry ingredients. 
  5. Add in the grated carrot, walnut, pineapple, raisins.
  6. Bake at 180ºC for 30mins – 40mins till cooked. Cool in tin for 1hr.
  7. For the cream cheese frosting, follow steps 8 to 9.
  8. Cream all ingredients together except whipping cream.
  9. Fold in the whipped cream into Cheese mixture.
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