Italian Carrot Cake with Cream Cheese Frosting

Italian Carrot Cake with Cream Cheese Frosting is a cake that fascinates and satisfies you even before you taste it, a majestic looking cake, also typical of the English tradition. It is prepared with a dough without butter made with grated carrots, pecans that I have replaced with walnuts classic, sugar and lots of cinnamon. Today I propose it in my Italianized version, simpler in the steps but surely always moist, soft and very tasty, with a spicy flavor, taste and aroma. It does not end here, the feature that makes this cake even more inviting and delicious is the filling and coverage. Once baked and cooled is divided into layers and filled with cream cheese. A cake that in my house has conquered all, even the palates of the most skeptical. What can I say more … to try this version of my Italian Carrot cake, a homemade cake is guaranteed to satisfy your guests on any occasion.
You won’t regret it!

Place the flour along with the baking powder, baking soda and cinnamon in a large bowl, mix well.

Video recipe of the day

  • DifficultyMedium
  • CostMedium
  • Preparation time25 Minutes
  • Cooking time50 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineItalian


330 g flour
4 eggs
300 g sugar
1/2 cup baking soda
21/2 cups cinnamon powder
150 g carrot
200 g seed oil
1 sachet baking powder
100 g walnuts

For the cream cheese

600 g cheese
100 g butter
120 g icing sugar
9 walnut kernels
Cake Pans
or Blenders / Mixer


Let’s prepare together this delicious Carrot cake

1-Place the flour in a large bowl along with the baking powder, baking soda and cinnamon, mix well.

2-In a mixer with a whisk insert the whole eggs with the pinch of salt, turn on the machine and whip until foamy, then add the sugar and knead until the dough becomes clear and has doubled in volume. Add the oil as well.

3-Add the dry ingredients to the wet ingredients and knead until smooth.

4-Add the grated carrots and lightly chopped walnuts, give it a final stir.

5-Pour the mixture into a 22-24 cm mold lined with parchment paper and bake in a preheated oven at 180° for about 45′, always check the baking can vary from oven to oven.

6-Leave the cake in the oven off for 10′, then take it out of the oven and put it to cool on a grid.

Let’s prepare the stuffing:

1-Put the butter at temperature, it should have a soft consistency inside the mixer, start working it until it becomes a cream adding 50 gr of sugar.

2-Pour half of the spreadable cheese and work it together with the butter and another 50 gr of icing sugar.

3-Add the other half of the cheese and all the remaining powdered sugar, mix until everything becomes a smooth and velvety cream.


1-Divide the cake into three discs, take 3-4 cubes of cream cheese and put it in the center of the first disc, with a spatula cover the entire surface, then close with the second disc.

2-Put more cheese on top of the second disk and level the cream to cover the surface, close with the third disk and cover it too with cheese.

3-Put the remaining cream inside a sac-à-poche, with a star nozzle and create clumps on top, arrange the walnuts on top of the clumps, sprinkle each walnut with a little cinnamon.

Italian Carrot Cake

Italian Carrot Cake with Cream

/ 5
Thanks for voting!

Do you want to help me improve the recipe by answering some questions? Thank you!

* Mandatory question

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.