• Nupur Bhattacharya

Carrot cake Recipe/How to make carrot cake/Moist carrot cake/Carrot cake with cream cheese frosting

Updated: Oct 4, 2020

Moist and flavorful carrot cake with raisins and walnuts topped with cream cheese frosting that is finger licking good!


Yield: 10 pieces


Cream cheese...4 ounces

Butter...2 ounces or 1/2 stick

Powdered cane sugar...1/2 cup

Vanilla extract...1 tsp.

Powdered cinnamon ...1/4 tsp.

Lime juice...from 1/2 a lime

Carrot cake

All purpose Flour...1 + 1/4 cup or 20 tbsp.


Carrot (chopped fine in a food processor) 3 medium sized

Roasted walnuts (or pecan, chopped)...1/2 cup and 1/2 cup for garnish

Salt...1/2 tsp.

Cane sugar...1/2 cup

Brown sugar packed...1/4 cup

Vanilla extract...1.5 tsp.

Raisins...1/4 cup

Baking powder...1.5 tsp.

Baking powder...1/2 tsp

Cooking oil (neutral oil like canola oil)...1/2 cup

Nutmeg (grated)...1/4 tsp.

Powdered cinnamon ...3/4 tsp.

Powdered cloves...1/2 tsp.

Plain unsweetened yogurt...2 tbsp.

Dry grated coconut...2 tbsp.


You can either Grate/shred the carrots or chop it in a food processor by pulsing it 10-15 times just like I did!

Prepping the walnuts

  • Preheat the oven to 350°F

  • Put the walnuts in a Ziploc bag and break them with a rolling pin

  • Pour the walnut on a baking pan and bake them for 10 minutes at 350°F

Making the cake batter

  • To a big bowl, add all purpose flour, baking powder, salt, baking soda, coconut, powdered cinnamon, powdered cloves, grated nutmeg and mix well

  • Add chopped carrots, raisins, ~half of the roasted walnuts and mix well

Mixing the carrots raisins and walnuts with the flour prevents them from clumping up in the batter

  • In another big bowl, add cane sugar, brown sugar, eggs, and whisk thoroughly for approximately 30 seconds

  • Add cooking oil and whisk for another 30 seconds

  • Add vanilla extract and plain unsweetened yogurt and whisk for another 30 seconds

  • Add the flour mixture little by little and fold it into the wet ingredients

Baking the cake

  • I have used an 8 inch square baking pan

  • Grease the sides of the pan with cooking oil and place a parchment paper inside

  • Pour the batter in the pan and level it using a spatula

  • Swirl around a chopstick gently to get rid of air bubbles

  • Bake the cake at 350°F for 40 to 45 minutes till a toothpick inserted in the center of the cake comes out clean

Frosting the cake

  • Cool down the cake completely before de-molding it

  • Level the surface of the cake with the serrated knife

  • Decorate the cake with frosting and the leftover walnut pieces

Refer to my YouTube video for this

Carrot cake is very versatile. You can play with the ingredients to suit your taste

Here are some ideas:

  • Use pecans instead of walnuts

  • Use pineapple instead of raisins

  • Use grated ginger to add a kick to the flavor

  • Use all spice and cardamom if you like it spicy!


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