pumpkin spice carrot cake with cream cheese frosting
Servings Prep Time
8-10slices 40minutes
Cook Time Passive Time
38minutes 2hours
Servings Prep Time
8-10slices 40minutes
Cook Time Passive Time
38minutes 2hours
  1. Begin by preheating the oven to 350 farenheit. Oil the inside of two 6-inch cake tins and line with parchment paper.
  2. Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. Add the sugar and whisk to combine.
  3. In another bowl, combine the remaining cake ingredients. Whisk until well combined, then stir into the dry ingredients. Beat to combine and divide between the cake tins.
  4. Bake on the middle shelf of the oven for about 35 minutes. Mine took 38, but begin checking that a skewer comes out of the cake clean at about 33 minutes.
  5. When the cakes are done, leave them to cool to room temperature in the tins. Meanwhile, get the butter and the cream cheese out of the fridge for the frosting.
  6. Once the cakes are room temperature, pop them in the fridge, still in their tins. The butter should be about room temperature by now, but still fairly firm to the touch.
  7. Put the cream cheese into one mixing bowl and the butter into another. Begin by whipping the butter with an electric whisk for about 5 minutes, until pale and fluffy. Now whip the cream cheese separately for about 45 seconds to smooth it out.
  8. Combine the butter and the cream cheese, whip for about 20 seconds to mix. Add the powdered sugar 1 cup at a time. I like to sift it as I add it to make sure there are no lumps. Keep your electric beaters on a low speed so you don’t end up with a huge dust cloud of sugar!
  9. Once all the sugar has been incorporated, add the vanilla and lemon juice and increase the speed to high. Whisk until smooth and fluffy (3-4 minutes).
  10. Spoon the frosting into a piping bag. I didn’t actually use a nozzle, just the hole at the end of the bag, but a plain piping tip can also be used. Pop it in the fridge.
  11. Remove the cakes from the fridge and run a palette knife around each one to loosen any bits that are stuck to the side of the tin. Turn the cakes out, remove any parchment paper, and using a serrated knife, slice off the domed tops of the cakes so they are flat.
  12. Definitely eat some of the cake scraps you’ve just removed, you deserve it. Maybe smear a little leftover frosting on them. I won’t tell.
  13. Now, to frost the cake! Take a cake board or a cake stand, and smear a little frosting on so that the cake will stick to it. Place one of the cake layers cut-side down onto the board. Pipe rings of frosting onto the cake and use an offset spatula to smooth it out. Pop the other cake layer on top and repeat. Pipe frosting around the sides of the cake and smooth using the spatula. I like to get a really smooth finish by holding the spatula at 90 degrees (upright next to the cake) and spinning the cake stand whilst pressing in lightly to the cake. To get the swirl on top of the cake, place the spatula at the outer edge of the top of the cake, press in lightly and being twisting the cake stand. Slowly move your hand towards the centre of the cake and the swirl will form!
  14. If desired, decorate the cake with some grated carrot. Refrigerate for about 30 minutes to firm up the frosting, then dig in! Glass of milk obligatory!