Carrot Cake

Carrot Cake

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This carrot cake with cream cheese frosting is a classic dessert that is sure to please all.


  • ¾ cup butter
  • 1½ cup brown sugar
  • 3 eggs
  • 1½ cup flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 5 finely grated carrots
  • ½ cup chopped walnuts
  • ½ cup raisins

Cream cheese frosting

  • 1 cup Arla® Original Cream Cheese Spread
  • 2 tablespoons water
  • ½ cup powdered sugar
  • 2 teaspoons freshly squeezed lemon
  • 2 teaspoons finely grated lemon zest




Whip butter, sugar and eggs well together. Mix wheat flour, cinnamon and baking soda together and turn it into the butter mixture alternately with carrots, walnut kernels and raisins. Distribute the dough into a greased loose-bottom baking pan and bake the cake in the middle of the oven for 1 hour at 300 °F.

Cream cheese icing

Mix the cream cheese with water, powdered sugar, lemon zest and juice. Be careful to measure the powdered sugar; if you use too much, the icing will be too thin. Spread the icing on the cold carrot cake and decorate with walnut kernels and grated lemon zest.


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