Carrot cake with cream cheese frosting

I don’t know who invented carrot cake to give them congratulations. Nor do I, nor anybody else. We may have its first documented recipe published in an 1827 French recipes book, printed in England, though researchers place the origins of this dessert back to the European Middle Ages. They believe that it emerged from popular dessert recipes of this era, when sugar used to be extremely expensive for the masses who replaced it by grated carrots! What’s next, it’s a super contemporary recipe with cream cheese frosting!

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For the sponge cakes
  • 4 eggs
  • 225 g refined sugar
  • 300 ml olive oil or sunflower oil
  • 500 g grated carrot
  • 300 g sifted flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 full teaspoon baking powder
  • ½ of teaspoon baking soda
  • ½ of teaspoon salt
  • 1 monodose vial of vanillin powder
  • 200 g finely chopped walnuts
For the frosting
  • 250 g butter at room temperature
  • 500 g cream cheese
  • 100 g confectioners’ sugar
  • 1 tablespoon vanilla extract
  • Zest of 1 orange
  • Food colouring (optional)
*You will also need to use a jam of your choice!


  • Using the wire whisk of your mixer, beat eggs and sugar until white and fluffy.
  • Add the oil and keep on beating for 2 more minutes.
  • Stop the beating and add the grated carrot, the flour, the cinnamon, the ginger, the vanillin, the baking powder and the salt.
  • Using a rubber spatula, fold the mixture and finally add the walnuts.
  • Grease and flour 3 sponge cake tins 20 cm round.
  • Pour the mixture inside them and bake in properly preheated oven at 180°C for 45-50 minutes.
  • Allow the sponge cakes to reach room temperature and then unmold them from tins. They have to be completely cool before you start to create the cake.
  • Combine properly the butter (at room temperature), the cream cheese, the confectioners’ sugar and the rest of ingredients until all of them are fully incorporated. At this point you may add food colouring if you want to have a fancier result.
  • Place the first sponge cake on a plate and cover its top with jam of your choice.
  • Continue with placing the second sponge cake on top of the first, covering its top with jam, and finish with the third sponge cake.
  • Spread the cheese frosting on the sides and top of the cake. You may either use coloured frosting all over the surface of the cake or use both white and coloured frosting.

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