Carrot cake with cream cheese frosting


For a real crowd favourite try Curtis Stone’s sensational carrot cake with cream cheese frosting.



  • 300g carrots, peeled and grated on a box grater
  • 250g walnuts, roughly chopped
  • 2 free range eggs
  • 1 cup raw sugar
  • 3/4 cup canola oil
  • 1 teaspoon vanilla essence
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plain flour
  • 1 teaspoon baking powder


  • 1 cup icing sugar
  • 100g cream cheese, softened
  • 45g unsalted butter, softened
  • 1 teaspoon lemon juice
  • 1 lemon, zest, finely grated


  • Step 1
    Preheat oven to 180⁰C and line a 24x12cm loaf tin with baking paper.

  • Step 2
    Combine eggs, sugar, oil, and vanilla in a large mixing bowl and whisk to blend.

  • Step 3
    Mix cinnamon, salt, flour and baking powder in a separate large mixing bowl, then sift the dry ingredients into the egg mixture and mix to blend.

  • Step 4
    Add the carrots and walnuts and mix until just combined.

  • Step 5
    Pour the batter into the prepared loaf tin and bake for 1 1/4 hours or until a skewer inserted into the loaf comes out clean.

  • Step 6
    Remove the cake from the oven and cool on a wire rack.

  • Step 7
    While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.

  • Step 8
    Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.

  • Step 9
    Spread the icing generously over the top of the carrot cake, slice and serve.

See also  Apple Pie