Carrot Cake - Becci Bakes

Yummy Baking Recipes

Carrot Cake

This is the best carrot cake recipe and a piece of this will just melt away in your mouth. Mmm! This cake is gone in a heartbeat so hurry up and grab a piece. This is so moist, so much flavour, and so yum! The cream cheese frosting is mixed with some lemon juice which balances out the sweetness with a little bit of sourness. The lime goes really well with the mint leaves for decorating!

1 cake


Carrot cake

  • 3 eggs
  • 1 ¼ cup (3 dl) granulated sugar
  • 1 ¼ cup (3 dl) all purpose flour
  • 1 tbsp baking powder
  • ½ tsp ginger
  • 1 tsp cardamom
  • 1 ½ tsp cinnamon
  • 1 tsp vanilla sugar
  • 1 pinch of salt
  • 1 ¾ cup (4 dl) grated carrots
  • ¾ cup (1 ¾ dl) sunflower or vegetable oil

Cream cheese lime frosting

  • 3 ½ oz (100 g) cream cheese
  • ¼ cup (50 g) butter, room temperature
  • 1 ¼ cup (3 dl) powdered sugar
  • 2 tsp vanilla sugar
  • Juice from one lime
  • Mint leaves for decorating


  1. In a big bowl, add granulated sugar and eggs. Mix on medium speed until white and fluffy.
  2. In a medium sized bowl, add all purpose flour, baking powder, ginger, cardamom, cinnamon, vanilla sugar and salt. Mix until evenly distributed.
  3. Add the flour mixture into the egg mixture in the big bowl. Mix on low speed until smooth.
  4. Add the grated carrots and sunflower oil. Fold into the batter.
  5. Grease and dust a loose bottomed cake pan and add the batter.
  6. Bake the carrot cake at 300 °F/150 °C for about 55 minutes.
  7. For the cream cheese frosting, add all the ingredients in a big bowl and mix until smooth and creamy.
  8. Let the cake cool and then spread out the frosting. Decorate with mint leaves.