carrot cake with cream cheese frosting

Carrot Cake (The best ever!)

Carrot cakes have always been my favorite thing to bake as I feel they’re the perfect way to include carrots in your diet! 😉 I have made this ridiculously moist and decadent cake for my husband and my friends and it turns out great everytime! It has a secret ingredient which gives you great results and you CANNOT pass up a chance of trying out something as delicious as this which is smothered in cream cheese frosting! You could use buttercream frosting as an alternative to cream cheese if it is hard to come by.


  • 3 cups grated carrots approx. 5-6 carrots
  • 3/4 cup Raisins + 1 tablespoon flour
  • 1 cup crushed pineapple

Dry Ingredients:

  • 2 1/2 cups Maida (All purpose flour)
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda  
  • 1 teaspoon Ground cinnamon

Wet ingredients:

  • 1 cup Brown sugar 
  • 1/2 cup White granulated sugar 
  • 3 large Eggs
  • 1 cup oil (vegetable, canola or sunflower)

Cream cheese frosting (optional)

  • 225 grams(1 cup) Cream cheese, at room temperature
  • 225 grams (1 cup) Butter, at room temperature
  • 1 teaspoon Vanilla essence  
  • 1 1/4 cups Powdered sugar
  • 1/2 cup walnuts for garnish


  1. Preheat the oven to 350 degrees F (180 degrees C). Line two 9-inch cake pans with parchment paper or grease with butter and dust with maida until well coated.
  2. Grate carrots finely using the small holes of the grater and keep aside. 
  3. In a small mixing bowl, mix together the dry ingredients- 2 1/2 cups flour, 1 tsp cinnamon, 1 tsp baking powder and 1/2 tsp baking soda. Combine well and keep aside.
  4. In a large mixing bowl, add in 1 cup of brown sugar, 1/2 cup of white sugar and crack open three eggs. Using an electric hand mixer, beat together the ingredients until well combined. Don’t over beat. Beat onhigh for 1 minute until smooth and slightly creamy.
  5. Now slowly incorporate 1 cup of oil and keep whisking with the electric beater on low as you pour the oil.
  6. Once the oil is combined, add in the dry ingredients a little at a time and whisk until combined. Don’t over beat.
  7. Incorporate the crushed pineapple and grated carrots into the mixture. Coat the raisins with 1 tbsp of flour and add it to the mixture. Combine gently using a spatula. The crushed pineapple elevates the texture and taste and gives you a moist cake. 
  8. Divide the batter evenly between the cake pans and spread using a spatula. Bake for 25-30 minutes or until a toothpick inserted in comes out clean. Cool the cakes completely before icing them. 

Frosting: in a mixing bowl, beat together the cream cheese and the butter, until light and creamy. Add in the vanilla essence and slowly incorporate the powdered sugar. Adjust the sweetness according to your preferenceuntil smooth and creamy. Assemble the cake by spreading a thick layer of the frosting on one cake and placing the other on top. Spread the rest of the frosting over the top and sides. Garnish with chopped fruits and walnuts. The cake holds good for more than a week  in the fridge. (If it lasts that long! 😉 ) Must be refrigerated

moist carrot cake

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