Juicy carrot cake with cream cheese frosting: ultra-moist, quick to mix and perfect for just-one-more-slice moments – our little BIG favourite recipe.
Our wonderful recipe for a moist carrot cake that becomes irresistible with a delicious cream cheese frosting.
Two reasons to bake this cake: It’s ultra-moist thanks to finely grated carrots – and the creamy cream cheese frosting makes it a little BIG legend. Quick to mix, big on flavor, perfect for “just one more slice?” moments.
Ingredients
For the cake
- 400 g carrots
- 125 g butter
- 1 packet vanilla sugar
- 4 eggs
- 300 g sugar
- 200 g flour
- 3 tsp baking powder
- 1 pinch of salt
For the frosting
- 80 g butter (softened)
- 200 g cream cheese
- 180 g powdered sugar
How to make it
Prepare carrots
Peel and finely grate the carrots – this makes the cake extra moist and flavorful.
Melt butter
Gently melt the butter in a small saucepan or in the microwave.
Beat eggs & sugar until creamy
In a large bowl, beat eggs, sugar, and vanilla sugar until light and creamy.
Stir in butter
Stir the melted butter into the egg-sugar mixture.
Mix dry ingredients
Combine flour, baking powder, and a pinch of salt separately.
Finish the dough
Gradually add the flour mixture to the egg-butter mixture and gently stir. Then fold in the grated carrots.
Bake
Preheat oven to 180 °C top/bottom heat. Pour the dough into a greased springform pan and bake for approx. 45 minutes. Check with a skewer test.
Let cool
Let the cake cool in the pan for a few minutes, then invert onto a wire rack.
Prepare the topping
While the cake cools: cream the soft butter, stir in the cream cheese, then gradually incorporate the powdered sugar until a smooth cream forms. Spread on the cold cake.
Tips & variations
For more depth, add 1 tsp cinnamon or some orange zest to the batter; if you like it nutty, fold in 50–80 g chopped walnuts. The frosting becomes extra fresh with a splash of lemon juice. The cake keeps well, stays moist for 2–3 days when covered, and can be easily frozen in pieces – ideal for spontaneous coffee visits.
At our buffet it tastes even more intense – find out more about our hotel breakfast. More recipes await in our little BIG favourite recipes.