Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

3 hrs total time

30 mins active time


Serves 12



  • 2 large eggs
  • ½ cup (4 fl oz) light olive oil
  • ½ cup (4 fl oz) milk
  • 1 cup (7 oz) superfine sugar
  • 1½ cups (8 oz) self-rising flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • 1 cup grated carrot

    about 3 medium

  • ½ cup well drained canned crushed pineapple in natural juice
  • ½ cup (1¾ oz) chopped walnuts

    plus extra to serve

For the cream cheese frosting:

  • 1 oz unsalted butter

    at room temperature

  • 4½ oz cream cheese

    at room temperature

  • ½ tsp pure vanilla extract
  • 1½ cups (7¼ oz) powdered sugar



  • 1Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the base and sides with parchment paper.
  • 2Assemble the mixer with the glass mixing bowl and scraper beater. Add the eggs, oil, milk, and sugar to the bowl. Slowly turn the mixer to the CREAMING/BEATING setting for 2 minutes until the mixture is well combined.
  • 3Turn the mixer down to FOLDING/KNEADING setting and add the flour, cinnamon and baking soda and fold until mixture is just combined.
  • 4Stir in the carrot, pineapple and walnuts. Pour mixture into the prepared pan.
  • 5Bake for 1 hour 15 minutes until a skewer inserted in the center comes out clean.
  • 6Transfer to a wire rack to cool completely.
  • 7To make the frosting, assemble mixer with the glass mixing bowl and scraper beater. Add the butter, cream cheese and vanilla to the bowl. Turn the mixer to CREAMING/BEATING setting and beat for about 1-2 minutes until well combined. Reduce speed to LIGHT MIXING and gradually add the powdered sugar. Once all sugar has been added, increase speed again and mix well.
  • 8Spread frosting on cooled cake and sprinkle with extra chopped walnuts.

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