Carrot Cheese Cake

  • Yield : 1
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 40m
  • Ready In : 60m

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4 eggs

2 cups sugar

1 cup canola oil

2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 cups grated carrots

½ cup walnut chopped



1/2 cup butter, softened

1 package (250g) cream cheese, softened

1 teaspoon vanilla extract

3-3/4 cups confectioners’ sugar

2 to 3 tablespoons milk

Walnut for garnishing ** optional

  • Heat oven at 180 C and grease a 9-in tray.
  • In a large bowl, combine the eggs, sugar and oil.
  • Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots and walnut.
  • Pour into two greased and floured 9-in. round baking tray. Bake for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
  • Cool for 10 minutes before removing from tray.


  • For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners’ sugar. Add enough milk to achieve desired spreading consistency.
  • Spread frosting between layers and over top and sides of cake.
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