Carrot Cake With Cream Cheese Topping Recipe

Name: Carrot Cake With Cream Cheese Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 1/2 cups cooking oil; 1 1/2 cups sugar fine; 500 grams flour; 1 tea spoon salt; 1 tea spoon baking soda; 2 tea spoon cinnamon powder; 9 carrots grated; 1 cup walnut chopped; 250 grams cream cheese; 3 tablespoons butter; 200 grams icing sugar; 1/4 lemon juice

Servings: persons

4 eggs
1 1/2 cups cooking oil
1 1/2 cups sugar fine
500 grams flour
1 tea spoon salt
1 tea spoon baking soda
2 tea spoon cinnamon powder
9 carrots grated
1 cup walnut chopped
250 grams cream cheese
3 tablespoons butter
200 grams icing sugar
1/4 lemon juice

1
1. Place egg, oil and sugar in mixing bowl. Mix well.
2
2. Add flour, baking soda, cinnamon powder and salt. Mix well.
3
3. Lastly, add in grated carrot and chopped walnut. Incorporate them well.
4
4. Line a 8 inch square pan with parchment paper with two sides hanging out.
5
5. Pour batter into baking pan. Bake at 180C, for 35-40 minutes.
6
6. Stand cake to cool for 5 minutes when done.
7
7. For cream cheese topping, beat cream cheese and butter till light and fluffy.
8
8. Pour lemon juice in and add in icing sugar slowly. Mix them well.
9
9. Spread the cream cheese mixture in between cake and on top of cake. Let it cool in fridge for about an hour before serving. Done

2776

kcal

Calories

171

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eggs, 1 1/2 cups cooking oil, 1 1/2 cups sugar fine, 500 grams flour, and more.

Yes, Carrot Cake With Cream Cheese Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake With Cream Cheese Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions