Carrot cake with cream cheese

Carrot cake with cream cheese

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My carrot cake with cream cheese icing also has some sneaky veg in it and lots of spice and zest to pack a flavour punch.


  • ¾ cup rapadura/coconut sugar
  • 3 eggs
  • ¾ cup chopped walnuts
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 tbsp cinnamon
  • 5 medium carrots, grated with skin on
  • 1 ½ cups wholemeal self-raising flour
  • 400 g light cream cheese (you can use regular cream cheese, I just find it too rich)
  • 1 tbsp icing sugar (or more, optional)
  • Juice of 1 lemon
  • ¼ cup flaked almonds


Preheat oven to 180°C. Place oil and sugar into a bowl and beat with electric mixer for 2 minutes until sugar is dissolved. Add in eggs and beat for 2 minutes

Add in walnuts, cinnamon, nutmeg, ginger, cloves and carrot. Beat until combined. Add flour and mix gently until just combined. Pour into a non-stick or lined brownie pan and bake for 45 minutes or until a skewer comes out clean. In another bowl, beat cream cheese, icing sugar, and lemon juice together until smooth; taste it to make sure you’re happy with the sweetness. You can add as much sugar or sweetener of choice as you like. Set aside until ready to frost the cake. Remove the cake from the oven and cool on a cake rack until quite cold. Frost with cream cheese and sprinkle on flaked almonds, slice and enjoy! 

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