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Carrot Cake with Cottage Cheese Icing brings together soft texture and a lightly spiced flavour in every bite. The creamy topping adds just enough richness without feeling heavy.
This Carrot Cake with Cottage Cheese Icing is a moist, spiced cake with pecans and raisins, finished with a light and creamy topping. It’s easy to make and perfect for everyday baking or sharing with friends.
Why you will love and enjoy this Carrot Cake with Cottage Cheese Icing
- Soft texture with just the right amount of spice
- A lighter icing that still feels rich and satisfying
- Easy to mix in one bowl without fuss
This Carrot Cake has that tender crumb and balanced sweetness that makes it hard to stop at one slice. The Cottage Cheese Icing topping keeps it fresh and not overly rich.
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Carrot Cake with Cottage Cheese Icing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 – 10 slices depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This carrot cake is soft, warmly spiced, and just sweet enough without going overboard. The cottage cheese icing is a little lighter than the usual cream cheese version, and it works so well.
Ingredients
Cake
- 250 g carrots, peeled and grated
- 3 large eggs
- 200 g light brown sugar (250 ml)
- 250 ml sunflower oil
- 240 g Self-Rising flour (500 ml)
- 5 ml cinnamon (1 tsp)
- 5 ml nutmeg (1 tsp)
- Pinch of salt
- 100 g pecan nuts, roughly chopped (reserve a few for topping)
- 30 g seedless raisins
Topping
- 500 ml icing sugar, sifted
- 125 g low-fat smooth plain cottage cheese
Instructions
- Preheat your oven to 320⁰F (160⁰C).
- Grease a 20 cm cake tin or a medium loaf pan, and line the bottom of the tin; it just makes life easier later.
- In a mixing bowl, beat together the 3 large eggs, 200 g light brown sugar, and 250 ml sunflower oil for about 2 minutes until slightly thickened.
- Add in the 250 g grated carrots and give it a quick mix.
- Sift in the 240 g Self-Rising flour, 5 ml cinnamon, 5 ml nutmeg, and a pinch of salt, then gently fold everything together.
- Fold in the 100 g chopped pecan nuts and 30 g seedless raisins.
- Pour the batter into your prepared tin and smooth the top lightly.
- Bake for about 45 minutes, or until a skewer inserted in the centre comes out clean
- Let the cake cool in the tin for about 10 minutes, then turn it out onto a rack to cool completely.
- For the topping, mix the 500 ml sifted icing sugar with the 125 g cottage cheese until smooth. If it feels a bit thick, you can loosen it with a tiny splash of milk.
- Spread the icing over the cooled cake and finish with the reserved pecan nuts.
Notes
Prepared, tried, and tested by Reshika
The icing isn’t what you expect, and that’s exactly why it works so well with this cake. The texture stays soft for days, which makes it even better the next morning. You might find yourself tweaking the spices or adding more nuts next time. Let me know what you’d change after your first slice.
A Carrot Cake with Cottage Cheese Icing that stands out for its soft texture, gentle spice, and lighter approach to icing that still feels satisfying. It’s easy to prepare, holds its moisture well, and offers just enough variation from the classic version to make it worth baking right away.
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