Carrot Cake

Another excuse for cake came up last week. And since it was my choice (yes, it was my birthday!) I decided to make a cake with a real treat on top (and inside too).

Carrot Cake with Cream Cheese Frosting!


It’s a favourite of mine without any decoration, but the frosting makes it special. I added some pretty crystalised sugar too. 😉 Here’s a closer look!



For the cake:

  • two 20cm (8 inch) cake tins, greased and floured
  • 235g (2 sticks) butter, softened
  • 235g (1 cup) brown sugar/granulated sugar mix
  • 235g (a scant 2 cups) self-raising flour
  • pinch of salt
  • 4 free-range eggs
  • 3 carrots, grated
  • 25 – 30ml (2 tbsps) orange juice
  • 25ml milk (about 2 tbsps) (may not be necessary)
  • zest and juice of 1 organic lemon

Cream together the sugar and butter until smooth. Beat in eggs, one at a time, and then orange and lemon juice and zest. Fold in sifted flour and salt very gently. Fold in grated carrots. Add extra milk if batter is thick – it should drop off the spoon. Divide between two sandwich tins and bake for at least 40 minutes, or until golden and firm in the middle.

For the frosting :

  • 150g (3/5 cup) cream cheese
  • 50g (about 1/2 stick)butter
  • 200g (1 3/5 cups) icing sugar
  • Squirt of lemon juice (optional)

Beat the frosting ingredients until smooth. Use as filling and topping once the cake has cooled completely. (Decorate with sparkly sugar for a special occasion!)

Here’s a slice just for you!


What’s your favourite cake? And do you like frosting?

46 thoughts on “Carrot Cake

  1. Happy Birthday Cathy! Your special cake makes my mouth water. Carrot cake and I go way back (yum!) and not everybody understands that cream cheese icing makes it supremely tasty.

    • Thank you Michael. I think there must be hundreds of carrot cake recipes out there! This one has been in my recipe folder for so long and has been adapted over the years (to perfection, I’d say!). 😉

  2. Happy Birthday! And cream cheese frosting is required! On one’s birthday a scrumptious cake is a must. I am so glad you made a favorite recipe!

    • Hi Deb. Yes, it was a choice between either pumpkin cake or carrot cake… and the carrots are healthy and fat-free so counterbalance the frosting, right? 😉

    • Thank you! I have usually made this cake as an Easter treat, but I tried a new recipe last Easter that I didn’t really like…. So I was craving this cake – you can’t beat old favourites!

    • Thanks Uta – the frosting/topping is spread over each cake layer and they are then “sandwiched” together when the cake has cooled completely. You must try it! 😉

  3. Birthday cake definitely requires frosting, and yours looks yummy, hope you had a lovely day! My favourite cake is a tie between coffee cake (with or without walnuts) and the rich boozy fruit cake that is the basis for my Christmas cake, which is also a favourite birthday cake complete marzipan and icing, but only when there are plenty of people around to help eat it…

    • Ooh, haven’t had a coffee and walnut cake for ages! Boozy fruit cake sounds nice too, but without the marzipan/icing for me. That’s got me thinking about Christmas now! Thanks for your good wishes Janet.

  4. Happy birthday Cathy! Carrot cake is my absolute favourite – the recipe I usually use has spices in it, but I like the idea of orange with the carrots in yours… need to try that sometime soon!

  5. Happy Birthday! I love carrot cake too, although tempted to try a pumpkin version due to my monster Mother Hubbard squash harvest. The frosting looks amazing.

    • Thank you Andrea. I’m planning on making my favourite pumpkin cake soon (with white chocolate in it – yum!). You could make a pumpkin pie too. A couple of years ago I made lots of pumpkin puree and froze it for baking and for soups. 😀

  6. Happy Birthday, Cathy! What a delightful (and delicious) way to celebrate!

    My aunt makes a carrot cake that I really love (she keeps the recipe a secret but she insists that the key is “extra carrots”) and I make a lemon cake similar to one you posted I believe last year that I’m very partial to. But my rhubarb upside down cake is my absolute favourite. (The recipe is here, although unfortunately I didn’t post any photos:

  7. Happy birthday, dear Cathy, I’m so glad to have met you and just think it’s a pity you’re so far away otherwise I’d join you for a proper cake! 🙂

  8. I’ve always picked carrot for my birthday…UNTIL NOW…after being inspired by Jason’s recent post. Dutch apple pie will be the choice next summer. Lovely blog, you have here birthday girl.

    • Well, Jason’s post also got me thinking – it doesn’t have to be a birthday “cake”! I did enjoy this one though! 😉 Thanks for stopping by Patrick!

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