Recipe: Carrot cake with cream cheese frosting

One thing is for certain, and that is me not turning into a food blogger or attempting to write a cookbook (except for when it’s called how to be lazy AF and still feed yourself in order not to starve to death) anytime soon. Cooking is no hobby of mine and I find it way too bothersome to prepare a healthy meal just to gulp it down in a few minutes and have to do the washing up afterward – cringe. I do enjoy showering my loved ones with presents when it’s their birthday, though. This is why I turned on my oven once again and assembled a delicious cake a few weeks back. When I shared a picture on my Instagram account – many asked me for a recipe and so here it is.

The base of this cake is my go-to vegan carrot cake recipe, which can be whipped up in just a few minutes and is remarkably easy compared to its splendid taste. As I am never sure about what filling to go for without overdoing it, I decided to whip up a yummy cream cheese cream to fill and top the cake off. As for the look, I wanted to try a naked cake as it seems relatively easy, yet beautiful to look at.

What came out of my experimental venture into the depths of my kitchen, is this super easy and tasty carrot cake with cream cheese frosting cake that tastes delicious, looks super cute and will sure as hell impress anyone that doesn’t believe in the magic of cakes for their birthdays.

Carrot cake with cream cheese frosting


For the base

  • 400 gram flour
  • 375 gram cane sugar
  • 400 gram soy yogurt
  • 200 milliliters of rapeseed oil
  • 400 gram grated carrots
  • 2 tablespoons natron, cinnamon and baking powder
  • 1 tablespoon salt
  • 1/2 tablespoon vanilla syrup

For the frosting

  • 500 g cream cheese
  • 50 g sugar
  • vanilla syrup or ground vanilla

How to:

Preheat your oven to 180 degrees Celsius. Mix all of your dry ingredients together in a bowl. In another bowl, whisk together your oil and your soy yogurt and slowly add your grated carrots to the moist mixture. Once you’re done with that, slowly add your dry ingredients to the carrot-yogurt-oil mix and fold under. Pour your cake batter into your baking pan and bake for about 65 minutes. Keep an eye on your cake, as it could burn easily when you use a bigger pan and the mixture is spread thinner, than if you’d use a smaller baking pan.

The frosting is easy. Simply mix the ingredients together and top your cake with it. Add a bit in the middle, then add berries and layer your second half of the cake on top. After, you add a bit more of the frosting on top and place a few berries and half a fig in the center. Let chill in your fridge for a few hours and you’re ready to go!

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