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Carrot cake is a cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added to the cake batter, as well as spices such as cinnamon, ginger, and ground mixed spices.
How do you shred carrots for carrot cake?
Use a vegetable peeler to remove the carrot’s outer layer, working from the top to the tip of each carrot, and then cut off the tops of the carrots with a sharp knife. Discard the tops and peelings. Select the finest holes on a cheese grater and shred the carrots carefully.
Should you peel carrots for carrot cake?
When it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat. Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.
What side of the grater do you use for carrot cake?
Hold a box grater in your non-dominant hand and a peeled carrot in your dominant hand. Place the carrot against the side of the grater that has the smallest holes. The length of the carrot should be against the side of the grater. Grate the carrot using a downward motion.
What is the difference between grated and shredded carrots?
Shredded carrots are more like long strings while the grated carrot is very fine small pieces. The shredder blade of a food processor will create longer pieces and a Microplane or cheese grater will make the smaller pieces.
Can you use pre-shredded carrots for carrot cake?
Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are.
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Amazing Carrot Cake with Cream Cheese Topping
- Prep Time: 15 minutes
- Cooling Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 single layers 1x
- Category: Cake, Cupcakes, Cookies and Tarts
Description
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 2 tsp cinnamon powder
- 4 eggs
- 1 1/2 cup oil
- 1 1/2 cup sugar
- 2 carrots, grated
- 1 cup chopped pecan nuts
- 1/2 cup desiccated coconut
- 1 1/2 cup milk
Cream Cheese Icing
- 1 tub cream cheese
- 4 cups icing sugar
- 2 tsp vanilla essence
- 100g softened butter
Instructions
- Beat the sugar, oil, and eggs together until fluffy.
- Add milk, salt, cinnamon, bicarbonate of soda, and baking powder and mix through.
- Then continue to add the flour, and mix well then lastly add the nuts, coconut, and carrots and mix well to ensure everything beautifully incorporated.
- Place in a well-greased baking tin
- Bake at 160C / 320F for 35 minutes
Icing
- Cream butter and cheese until ultra fluffy
- Add vanilla and icing sugar and mix well
- Once the cake is cooled, you can ice it.
Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. The oil keeps the cake nice and moist — any neutral-flavored oil will work. (Melted coconut oil works, too, but there will be a light coconut flavor in the baked cake.)
Notes
Prepared, tried, and tested by Jennifer Govender Bisnath
Nutrition
- Serving Size: 10
- Calories: 4621
- Sugar: 379
- Sodium: 2390
- Fat: 281
- Saturated Fat: 55
- Unsaturated Fat: 211
- Trans Fat: 3
- Carbohydrates: 505
- Fiber: 14
- Protein: 42
- Cholesterol: 509
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Carrot cake is my favorite. I always ask for it for my birthday. It’s almost like healthy cake! One admission, though – when I make this cake, I will probably double the icing amount. I love cream cheese icing!
Oh the double cream cheese sounds awesome. Hope you will truly enjoy this one even if it’s not your birthday
Amazing appears to be the perfect adjective!
Michele, Yes, you have to try it super delicious
Hi Esmé! Hope your doing well 🙂 This carrot cake looks delicious, what a classic! If you don’t mind me asking, how did you structure your recipe template? I’d love to make my recipes look more official rather than just bullets of ingredients on my posts 🙂
Hi Bernadine, great to hear from you. As per this specific post, see the note on Tast Pins and my affiliate links. I use the Tasty Recipes Plugin. This has been a game changer, so feel free to make use of this. Thank you, in advance
I am not a big fan of carrot cakes, but this recipe sounds delicious. The cream cheese topping makes it even better. Thanks for sharing Esme!
Hi Marianna, I have found carrot cakes can be very disappointing sometimes, but this one with the cream cheese topping may be worth a try. I have NOT made this particular recipe myself. As you know, I receive the recipes from fellow members on TRH, but this particular member who shared this recipe, has wonderful stuff and I am confident that this will be awesome.