A deliciously moist Carrot Cake with a light and fresh Cream-Cheese Frosting. This carrot cake recipe is sure to become a favourite with your family and friends!
For the cake
For the orange cream-cheese frosting
RECTANGULAR CAKE PAN
To bake this cake in a 17cm x 25 cm (7 x 10 inches) rectangular baking pan (as shown in the photos), bake for about 55 mins, or until a skewer inserted in the middle comes out clean.
MAKE IT DAIRY-FREE
This carrot cake recipe is dairy-free. For a dairy-free alternative to the cream-cheese frosting, I recommend making a simple lemon glaze by mixing a few tablespoons of icing sugar (powdered sugar) with a squeeze of fresh lemon juice, until you have a runny consistency which you can pour over the cake.
This cake is best eaten on the same day it is made. Otherwise, due to the cream cheese frosting, keep any leftovers in the fridge or in a cool place.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.