Carrot Cake


Preparation info

  • Difficulty


  • Makes


    22 cm cake

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

A cold slice of moist, spiced carrot cake, with a thick topping of cream cheese frosting. What could be better?


Wet Ingredients

  • 135 g ( oz) light brown sugar (or 120 g/ oz caster (superfine) sugar + 2 teaspoons molasses)
  • 125 ml (4 fl oz/½ cup) sunflower oil
  • 4 eggs
  • tablespoons orange juice
  • zest of 1 orange, finely grated
  • 1 teaspoon natural vanilla extract

Dry Ingredients

  • 235 g ( oz) plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 3 pinches salt
  • 2 teaspoons ground cinnamon
  • 4 pinches grated nutmeg
  • 4 pinches ground cardamom
  • 4 pinches freshly ground black pepper

Carrots, Fruit and Nuts

  • 235 g ( oz) carrot, grated
  • 2 tablespoons raisins
  • 2 tablespoons chopped walnuts


  • 100 g ( oz) unsalted butter, softened
  • 150 g ( oz) plain cream cheese, softened (25% dairy fat, such as Philadelphia®)
  • 100 g ( oz) icing (confectioners’) sugar
  • 100 g ( oz) desiccated (shredded) coconut (optional)


The Batter

Preheat the oven to 180°C (350°F/Gas 4). Beat the wet ingredients together vigorously. Combine the dry ingredients and add them to the wet mixture without overworking the batter. Finally, incorporate the carrots, fruit and nuts. Butter and flour a 22 cm ( inch) cake tin. Pour in the batter and smooth the top.


Bake for about 40 minutes until a skewer inserted into the middle of the cake comes out clean. Allow to cool.

The Frosting

Process the butter, cream cheese and sugar in an electric mixer or beat with a wooden spoon until smooth and combined. Spread the frosting on the cake using a knife or spatula. Scatter over the desiccated coconut, if using.