Carrot cake with cream cheese topping

Carrot cake with cream cheese topping

Kitchin Suppers
Laura Edwards

I fell in love with this cake when my pastry chef started making small petit four versions at the restaurant. I brought some home for the kids and the recipe has since become a family favourite.


Quantity Ingredient
a little bit butter, for greasing
190g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
3/4 teaspoon nutmeg, freshly grated
95g desiccated coconut
4 free-range medium eggs
135ml vegetable oil
190g soft dark brown sugar
400g carrots, peeled and grated


Quantity Ingredient
270g cream cheese
230g icing sugar, sifted
160g unsalted butter, softened
1 vanilla pod, split and seeds scraped
or 1 teaspoon vanilla extract
handful pistachio nuts, chopped, to finish


  1. Heat the oven to 180°C. Grease and line a 30 x 20 cm baking tin with baking parchment. Sift the flour with the baking powder, bicarbonate of soda and spices into a large bowl. Stir in the desiccated coconut.
  2. Using an electric mixer or electric hand whisk, whisk the eggs, oil and brown sugar together until fluffy and thick. Using a large, metal spoon, carefully fold in the flour and coconut mixture until just combined. Finally, add the grated carrots and fold in gently.
  3. Spoon the mixture into the prepared tin, spreading it evenly and into the corners. Bake for 20–25 minutes until a fine skewer or cocktail stick inserted into the centre of the cake comes out clean.
  4. Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  5. To make the topping, beat the cream cheese, icing sugar, butter and vanilla seeds or extract together, using the mixer or electric whisk, for at least 5 minutes until the mixture is fluffy and white.
  6. Cut the cake into squares and top each one with a generous spoonful of the cream cheese mixture. Finish with a sprinkling of chopped pistachios.
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