Recipe: Carrot Cake

This year I challenge myself to bake more often. It’s really fun! I don’t really fancy cooking but baking is another story. That’s maybe because I’m a sweet-tooth myself and this will surely satisfy my own cravings. Haha. Also Abigail enjoys the baking session a lot so it doubles the fun! I hope this little moment is something she will remember in the future.

So, this time it’s another uncomplicated recipe: carrot cake. I love carrot cake so much! And it leaves less guilt afterwards, haha. I tried it twice: first attempt was not a success but second attempt was quite a satisfactory. It’s moist and burst in flavour! Carrot, walnut and cinnamon create a perfect combination and I’m salivating as I’m writing now, haha! Well, some recipes I found online said that adding pineapple will make it extra moist. I should try it next time. But this one is already a good one. It’s our new favourite. Our as in my husband and I. Let’s hope Abigail will enjoy it as much as her parents do. She only loves the cake batter and cream cheese, in fact. Haha!

Let’s jump to the recipe, shall we?


  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup vegetable oil
  • 1 1/4 cup light brown sugar
  • 1/3 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 tsp vanilla extract
  • 3 large carrots, grated
  • 1 cup walnuts

Cream cheese frosting:

  • 8 ounces block cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt


  • Preheat the oven to 350 F, grease the pan with butter and drizzle some flour.
  • In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon –> (Dry ingredients)
  • In a different bowl whisk the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract –> (Wet ingredients)
  • Pour the wet ingredients into the dry ingredients until combined
  • Fold the grated carrots and walnuts to the mix above.
  • Spread the batter into the prepared pans and bake for 45-55 minutes (always check with the toothpick).
  • Remove the cake from the oven and let it cool.
  • Make the frosting: beat the cream cheese and butter on high speed until smooth and creamy. Add the powdered sugar (gradually), vanilla extract, and salt. Beat on low speed.
  • Spread the frosting on the cake. Refrigerate for about 20 minutes before serving.
  • Carrot cake ready to serve. Enjoy!