Recipe for carrot cake with butterscotch creamcheese frosting

Posted By on Mar 16, 2011 | 25 comments

This recipe  for carrot cake was a request from a fan of the Cake Appreciation Society's Fan Page on facebook, where I guest post a weekly Wednesday feature recipe.  This is an easy carrot cake to bake, but it's the butterscotch frosting which takes this cake the next level of YUM.

 Recipe for carrot cake

28cm oblong cake tin/loaf tin

125g butter

2/3 cup brown sugar

2 eggs lightly beaten

2 teaspoons finely grated orange zest

2/3 cup chopped walnuts

1.5 cups grated carrot

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 1/2 cups self raising flour

1 cup plain flour

1/2 cup milk

1) Pre heat oven to 180C or moderate.  Grease and line tin with baking paper.

2) Using electric mixers, beat butter and sugar until light and fluffy.  Add eggs gradually, then the rind.  Beat until combined.

3) Add grated carrot, sifted flour, spices, nuts, and fold together using a large metal or wooden spoon, adding milk as you go.  Spoon mixture evenly into prepared tin, smooth down the top of the cake.  Bake for 35-40 minutes of until a skewer comes out clean when inserted into the centre.  Leave 10 minutes in the tin, before turning out to cool on a wire rack.

Butterscotch cream cheese frosting

50g butter

1/2 cup brown sugar

1 teaspoon vanilla

125g cream cheese, softened (I use the light cream cheese because it is softer already!)

1) Beat butter until fluffy then add sugar, until the sugar has dissolved.   Mix through vanilla.

2) Beat cream cheese with electric beater until light and creamy.  Add this to butter mixture, and beat until combined and smooth.  Using  spatula, spread frosting over entire cake and serve.

Enjoy baking this cake, it can be stored in the freezer for up to 2 months.  Let me know in the comments about your favourite carrot cake recipe :)

Recipe for carrot cake and butterscotch cream cheese frosting

Recipe for carrot cake and butterscotch cream cheese frosting

468 ad


  1. Hello!
    In your recipe for the butterscotch cream cheese frosting, you say to add “cooled” butterscotch mixture, but in step one, there has been nothing heated??? Should step one say “melt” – instead of beat?
    Im a bit hesitan to make it, until i know what the exact procedure is. But sounds yummy!

    Post a Reply
    • All fixed, thanks for picking that up!!! It is a delicious frosting too…yum on chocolate cupcakes as well :) Thanks for your comments too Karen!

      Post a Reply
  2. could you tell me how much is 125g of butter, 50g butter and 125g cream cheese??????? thank you very much. I am going to make this tomorrow. My father-in–law passed away today and everyone is coming to my house for sandwiches and dessert and I want to make this for them. thank you again.

    Post a Reply
    • Hi Pam, I hope I’ve gotten back to you in time, I’ve been ill. 125g butter / cream cheese = 4.4 oz 50g butter = 1.7 oz
      I hope that helps. Sorry to hear of your family’s sorrow, my condolences to your family.

      Post a Reply
  3. Hi… I have a question is te melted butter and brown sugar supposed to be thin or thick? I don’t know if I did mine wrong but how long does it take to dissolve the sugar. Mine doesn’t want to dissolve.

    Post a Reply
    • Hi Lissette, the butter and brown sugar don’t melt into a liquid, they are creamed together, and the brown sugar will dissolve into the butter by beating until the butter becomes more pale in colour and fluffy. I use a free standing mixer, and cream the sugar and butter for at least 7 minutes, maybe 10. Hope that helps.

      Post a Reply
  4. Hi, this cake sounds so good. I think i will try it tomorrow. I was just wondering since they dont sell self rising flour here in Finland, can you substitute it with something?? Thanks.

    Post a Reply
    • Hi Christa, thanks for visiting my site, and liking this recipe! Yes you can substitute for self raising flour…As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose (plain) flour to measure 1 cup.

      Post a Reply
  5. I just made this cake. It is beautiful and I know it will taste just as good as it looks.

    OOps I didn’t see the last post regarding the sub for self rising flour. I did google and added 3 tsp baking powder for the 1.5 cups of reg flour….I’ll add the salt next time because it certainly looks like a keeper. <3

    Post a Reply
    • Thanks Penny…glad you liked it, it’s a fave here too…especially the frosting!!! :)

      Post a Reply
  6. Could this be made using a gluten free flour alternative?

    Post a Reply
    • Yes, I’m sure it can, so long as you have the comparable raising agents.

      Post a Reply
  7. I would like to make this cake, but as a layered one using 9 inch baking pans. How would I adjust the oven temperature and time? Also, would I have to double the ingredients?

    Post a Reply
    • Hi Christine, keep the temperature the same, but cook a little longer. All ovens are different for how they will cope with 2 cakes in there. For myself, I will keep the temperature the same, but bake a little longer. You have to watch the cakes especially in the last 15 minutes, so that you cake see if they are almost cooked, but need a little more time, you might need to reduce the temperature so they won’t burn etc….
      You will need to double the recipe.
      Happy baking
      Good luck

      Post a Reply
  8. Hi. Your have the butter and cream cheese in grams. Can that be converted into tablespoon / cups for the butter and packages of cream cheese ? Please convert so I can make this Amazing looking cake 😉

    Post a Reply
    • Hi Tara, 125g butter / cream cheese = 4.4 oz 50g butter = 1.7 oz
      hope that helps :)

      Post a Reply
  9. Is there a Print button here? And I want to make this recipe into I need to adjust anything.. maybe just the bake time? thanks

    Post a Reply
    • Hi Sherry, sorry you will have to copy to print it…I will be updating this site soon to include this. Yes, I would just watch the baking time, usually cupcakes take 20 – 30 minutes, but this is a heavy batter, so I would check after 25 minutes if they were ready, and then probably another 5 minutes etc.

      Post a Reply
  10. This is such a feast for the eyes.
    I say thanx everyday for people like you whom we can copycat and become good bakers.

    Post a Reply
      • Hi, this looks very yummy! I would love to try this and I would like to know what butter I should use, salted or unsalted one? Thanks

        Post a Reply
        • Hi Arlene, I always bake with unsalted butter and add a pinch or salt or as a recipe requires. Personally I don’t like too much salt in cakes, I think it depends on what you’re used to the flavour of :) Happy baking

          Post a Reply
  11. Hi, for the frosting you say to add 1 teaspoon of vanilla. Is this 1 teaspoon of vanilla essence or 1 teaspoon of vanilla extract?

    Post a Reply


  1. Recipe for Rainbow layer cake | - [...] So, I know you really want to know if this cake tastes as fantastic as it looks…..YES! YES! YES! …
  2. Recipe for carrot cake with butterscotch creamcheese frosting | « swampfoxgreen's Blog - [...] Recipe for carrot cake with butterscotch creamcheese frosting | [...]
  3. Recipe for carrot cake and butterscotch cream cheese frosting | Dreamy Blog - [...] The full recipe can be found here [...]

Submit a Comment

Your email address will not be published. Required fields are marked *