Apr 27, 2014

Best Carrot Cake Recipe Ever / Carrot Cake with Cream Cheese Frosting

I already have a carrot cake recipe in this blog, but this is a updated version of it with new pictures. More or less it is the same recipe. I will soon share a eggless version of carrot cake recipe too for those vegetarians. In this carrot cake i used a yummy frosting which i call it as cream cheese frosting, but it is made with hung curd instead of cream cheese which is really hard to find in my place. The frosting really make this cake, it is sweet with little sour. YUMMY INDEED..Try this out and let me know how it turned out for you..

Preparation Time : 30 mins
Baking Time : 30 to 35 mins
Serves : 8 to 10
Source : Bettycrocker.com


All Purpose Flour / Maida - 2 cups / 240 grams
Ground Cinnamon - 1 tsp
Ground Nutmeg - 1/4 tsp
Baking Powder - 2 tsp
Baking Soda - 1 1/2 tsp
Salt - 1/2 tsp
Carrots - 2 cups grated
Eggs - 4
Sugar - 1 3/4 cup / 350 grams
Vanilla Essence - 2 tsp
Oil - 1 cup
Pineapple Puree - 1 1/2 cup

For Cream Cheese Frosting:
Butter - 1/2 cup
Hung Curd - 1/2 cup (See notes)
Icing Sugar - 3 cups
Vanilla Essence - 1 tsp
Milk -  1 tblspn


Preheat the oven to 350 Degree F / 180 Degree C.

Take flour, cinnamon, nutmeg, baking soda, baking powder, salt, carrots in a bowl and mix them.

In another bowl, take eggs, sugar, vanilla and beat them till they are light and fluffy.

Now add in oil and pineapple puree and mix well.

Add the carrot flour mix to this and fold gently.

Now line two round baking dish with parchment paper and oil them well. Divide the batter between both the tins and bake them for 30 to 35 mins.

Once baked remove them and let it cool completely.

While it is cooling, make the frosting. Sift icing sugar well and set aside.

In a mixing bowl, take butter, cream cheese, vanilla and use a electric beater to cream them together.

Now add in half the icing sugar and beat them well. Add a tblspn of milk and beat them well. Now add in remaining icing sugar and beat well till they are creamy.

Now frost the cake. Invert the cake over a cake board and place strips of parchment paper all around the sides of the cake. Peel the parchment off the cake.

Now add a dollop of frosting over the cake and spread them.

Place another cake on top and add a dollop of frosting and spread them. Frost the entire cake.

Set them in fridge for a good couple of hours.

Slice and serve. 


1)I lined a colander with cheesecloth and placed it over a bowl.I took some homemade curd and poured it over a cheesecloth. I placed this whole setup in the fridge overnight. The next day i got a thick hung yogurt, i used it for cream cheese.

2)This cake is very moist, so you have to set this in fridge for few hours before slicing, or it will crumble.

3)Always store this cake in fridge, since it has hung curd, carrots and pineapple in it.

Take all your ingredients

Take flour in a bowl

Add ground cinnamon

Add in baking soda, baking powder and salt

now take a nutmeg

and grate some in

mix it all up
add in the grated carrots

toss well
In another bowl, crack open 4 eggs

add sugar in it

add in the vanilla

beat that up

pour over the oil

mix that up again

add in pineapple puree

mix that up
add in the carrot flour mix

fold gently

line two round baking dish with parchment paper and oil them generously

divide the batter between those

bake them and allow them to cool completely
Now make the cream cheese frosting..

sift some icing sugar

once they are sifted, set aside
Take butter in a bowl

Add some hung yogurt

Use a mixer to beat them

add a dash of vanilla

beat them

Now add in half the sifted icing sugar and beat them

Add a spoon of milk

Now add the remaining icing sugar

beat them again

beat till they are creamy

icing done..
Now time to frost..Invert the cake over a board and place
strips of parchment around the sides of the cake

Now peel the parchment off

This is such a delicate cake

Pour some frosting over the cake

spread it out

Place another cake over it

put some frosting over this too

spread it out

remove the strips of parchement from the sides and serve


  1. Hi avoid news papers or any printed papers while sifting. Coz d ink in the prints are lead, which are toxic.

  2. Nice detailed Recipe, Aarti! Texture looks very soft and spongy!

    Yum! Yum! Yum! - Coffee Grinder GiveAway

  3. One of my favorites!!! Always welcome for a delicious dessert. Blessings dear. Catherine xo

  4. All I can say is just awesome, awesome and awesome. So many clicks, beautiful. Thanks for sharing a wonderful recipe

  5. Can I bake this cake in microwave

  6. @khadhijaIf your oven has convection mode you can bake

  7. In microwave mode?

  8. @khadhijaNo this has to be done in oven, will share a microwave version soon

  9. If I want to make it without eggs then what should I use instead of eggs and in what ratio....one egg equals to what and how much. ..

  10. @Pravina Shenvisorry in this recipe u cannot sub with anything..

  11. After frosting the cake, how to i transfer the frosted cake onto a clean plate ?

  12. @Ramya Letchu cannot change it, thats why u are lining the sides with parchment, so ur plate stays clean when u ice it.

  13. Hi Aarthi, can we cook this in cooker??

  14. TRied this cake.. it was awesome... Thank you for this best cake recipe...

  15. Any substitute for pineapple puree. Can we skip that.

  16. @Madhupineapple is crucial, since it makes it moist and juicy

  17. hi aarthi, can i skop nutmeg? not getting it here

  18. Hai aarthi I'm not getting pineapple or pineapple pure so can i skip it or tell any substitute to make it juicy n moist

  19. Hai aarthi I'm not getting pineapple or pineapple pure so can I skip it or tell any substitute to make it juicy n moist

  20. @Anonymousadding pineapple makes it moist. it is a must ingredients

  21. Hi aarthi how can i make pineapple puree

  22. @Dr Shipra Singhit is simple. take pineapples in a blender and puree till smooth

  23. Ohh its that easy!Thank you for ur quick reply

  24. Hi Aarthi
    I am allergic to pineapple, is there any substitute?

  25. Hi chechi..
    I loved this recipe..Thanks..!
    But still having a doubt...
    How can the measurement of sugar more than that of the measurement of flour when it comes in grams?
    Flour - 2 cups(240gm)
    Sugar - 1 3/4 cup (350gm)

    Correct me if am wrong,
    Flour - 2 cups ( 480 gm)
    Sugar - 1 3/4 cup ( 420 gm) ???

    1. My 1 cup measures 240 ml. If you measure flour in that cup it would be 120 grams. If you measure sugar in that it is 200 grams. Since sugar weighs more than flour.


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