Carrot Cake with Cream cheese Frosting

This is my first bake for the Sweet and Simple Bakes.Carrot Cake with the cream cheese icing is one of my favorite cakes and I was delighted to see that it is carrot cake this month! I love sitting in Barnes and Noble or Borders reading a good thriller and enjoying a luscious slice of spiced carrot cake. I have baked several cakes, mostly chocolate, but never a carrot cake. It is very rich with carrots and nuts and at every bite you get to taste ‘em!
My daughter is 2 today! And this cake goes to the cutie on her Birthday. Well, honestly, her first year was painfully slow but I have enjoyed every bit of her growing up in the 2nd year. Being a first time mom, it felt like a huge responsibility initially but I guess I am slowly growing into it myself! Having said that, I am not quite sure of her 3rd year-the terrible 2’s as they call it! Nevertheless, it is definitely a pleasure raising kids!

On to the recipe!
Changes I made: Raisins that you find in Indian grocery stores instead of Sultanas & ¼ tsp of All Spice instead of ½ tsp of Pumpkin Pie Spice.

6½ oz self-raising (self-rising) flour
½ tsp bicarbonate of soda (baking soda)
Pinch of salt
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp All spice
2 eggs
5 fl oz vegetable oil
7 oz light brown sugar
11 oz grated carrots
4 oz Raisins
3 oz walnuts, chopped

Cream Cheese Icing
3 oz cream cheese
3 oz softened butter
4½ oz icing sugar
½ tsp vanilla extract

For Decoration
Walnuts Chopped and grated carrots

Preheat the oven to 300F.
Grease a 5in X 9in loaf pan and line with a parchment paper.
Sift the dry ingredients-flour, baking soda, salt, cinnamon, nutmeg, All spice
Beat the eggs.
Add oil , brown sugar, carrots, raisins and walnuts
Now, mix the dry ingredients with the wet ingredients and combine the mixture such the ingredients are all well blended


Pour it into the prepared tin and smooth the top.
Bake it in the preheated oven for 1 – 1 ¼ hour or until a fork/skewer comes out clean.
Let it cool in the tin for 10 min and flip it onto a wire rack carefully and let it cool down completely.




Frosting: Beat the cream cheese and butter until combined well. Add confectioners’ sugar, vanilla extract and mix well. Spread the frosting on the cake after it is cooled down completely. Sprinkle carrots and walnuts!


This goes to Sweet and Simple Bakes, hosted by Maria and Rosie.