Moist Carrot Cake with Cream Cheese Frosting.

This is a oil based cake which makes it moist, Rich Cream Cheese frosting is sweeter than cake. It balance the whole cake.



  • 3/4 cup oil
  • 3 large eggs
  • 1 cup brown sugar
  • 1/2 cup castor sugar
  • 1 tsp vanilla essence
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups carrots (fine grated)
  • 3/4 cup walnuts, Peanuts any dry fruit of your choice


  • Pre-heat oven for about 20 minutes.
  • Grease the pan with butter paper and place parchment paper at bottom.
  • Beat Eggs, Oil, Brown sugar, Castor sugar and Vanilla essence in a bowl. until blended and foamy.
  • In a separate bowl, Sift together flour, baking powder, baking soda, cinnamon, and salt. Stir in the grated carrots and dry fruits in the dry mixture. (This will prevent carrots and dry fruits from sinking while baking.)
  • Lastly fold the dry mixture in eggs mixture.
  • Pour the batter in the pan. Bake for 20-25 minutes or until the top is firm and tooth pick comes out clean from the center of the cake.



  • 1+1/2 cups Cream Cheese
  • 1/3 cup butter (room temperature)
  • 2 cups icing sugar
  • 1 tsp vanilla essence


  • Cream together cream cheese and butter
  • Add icing sugar half cup at a time
  • Add vanilla essence
  • refrigerate the frosting before icing


  • Even the cake top and layer into two.
  • Spread a thick layer of frosting Between the cake layers. Spread rest of the icing on top. Sprinkle walnuts or any thing you want to add on top.
  • Even sprinkle cake chunks on top like i did:)

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