Two layered Carrot Cake with Cream cheese frosting

Contributed by

Sara Dee

Two layered Carrot Cake with Cream cheese frosting

Deliciously moist and satisfying carrot cake with beautifuly soft cream cheese frosting. This super delicious and easy to make cake is a family favourite. This cake is a must have at all our family events.
Servings 8
Prep Time 10 mins
Cook Time 45 mins


  • 6 Carrots
  • 2 cup Flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tbs Cinnamons
  • 1 tbs Vanilla extract
  • 1 1/2 cup Oil
  • 1 1/4 cup White sugar
  • 1 cup Brown sugar
  • 4 Eggs
  • 1/2 cup Walnuts
  • 1/2 cup Sultanas
  • 1 cup Desecrated coconut


  • 1 cup Unsalted butter
  • 5 cup Powered sugar
  • 450 g Cream cheese


  • Wash and grate the carrots.
  • Line a baking tin with baking paper.
  • In a mixer add sugar, eggs, flour, salt, vanilla, baking soda, cinnamon and oil. Mix on medium speed until well combined.
  • Chop the walnuts.
  • Add in the walnuts, carrot and coconut, using a spoon combine.
  • Add mixture to the baking tin and bake for 45 mins, check on your cake as every oven is different. Use a knife and poke it through the middle of the cake, if it comes our clean it’s ready.
  • Remove and let it cool overnight.
  • Cut the cake in half.
  • To make the filling\frosting add in all the ingredients and using a mixer on low speed mix until fully combined.
Course: Cake
Cuisine: Australian

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  1. Carrot cake is my absolute fav!

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