African Recipes

Carrot Cake – easy carrot cake recipe with cream cheese frosting


Carrot cake; so rich, moist and scrumptious; that’s what you get with this carrot cake recipe.

Topped with an ideal cream cheese frosting that makes it the most effective carrot cake ever.

carrot cake recipe, carrot cake cupcakes, carrot cake cheesecake, carrot cake cookies, carrot cake recipe easy, carrot cake muffins, carrot cake frosting,Permit me to introduce to you my new improved carrot cake recipe from scratch.This one, like lots of our cake recipes, is a no-fail, newbie pleasant, crowd-pleasing, finger-licking and naturally straightforward to arrange carrot cake.

I additionally included a candy cream cheese frosting to go together with the cake.

In terms of desserts, am at all times certain that this is your families perfect dessert.

Imagine me, I’ve had my justifiable share of failed cake recipes and don’t need you to do the identical, so right here we go, my trusted and ever reliable scrumptious moist and addicting carrot cake recipe.

Let me additionally point out that the carrot cake batter can be made in any cake pan of choice or carrot cake muffins.

Right here’s the way to make the most effective carrot cake ever.


  • – 3 cups all purpose flour
  • – 2 teaspoons baking soda
  • – 2 teaspoons baking powder
  • – 1/2 teaspoon salt
  • – 1 teaspoon cinnamon powder
  • – 1/2 teaspoon nutmeg
  • – 3 additional giant eggs
  • – 1/2 cup white sugar
  • – 3/4 cup brown sugar
  • (or use all white or all brown)
  • – 300ml plain vegetable oil
  • – 100ml milk
  • – 4 cups grated carrots (about 5 to six giant carrots)
  • – 1/cup raisins(optionally available)
  • – 1/3 cup nuts(I used almonds nuts)
  • – 1 teaspoon vanilla extract


  1. In a big bowl mix the flour, baking soda, baking powder, salt, cinnamon powder and nutmeg powder . Combine effectively with a whisk. Now we’ll set the flour combination apart.
  2. Line the baking pans and in addition preheat the oven to 350ºF or 175ºC
  3. Into one bowl, add 3 giant eggs, white sugar, brown sugar(or use all white or all brown) and 300 ml plain vegetable oil and stir to mix
  4. Progressively add in the flour combination and stir till effectively mixed.
  5. Add about 100ml complete milk, combine gently till effectively mixed(when you do not use milk, you should utilize 4 – 5 eggs as a substitute of the three eggs that I used).
  6. Add the grated carrots(I used about 4 to six giant carrots, however you should utilize much less if you wish to.
  7. Add the raisins, nuts and vanilla extract and stir to mix–
  8. Pour into ready pan and bake within the preheated oven at 350F(175C) for 30-45 minutes or till toothpick dipped into cake comes out clear with out batter stains.


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