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  • Writer's pictureJimmy Wong

Saffron infused carrot cake with cream cheese frosting

Updated: May 19, 2021

We all have a favourite cake that is fit for all occasions. Mine is this luscious carrot cake, super moist and a favourite every-time I make it! Hope this becomes your favourite too!

Carrot and saffron cake with cream cheese frosting

Makes a cake enough for 8


Carrot Cake

1 cup sifted flour (150g)

1 cup sugar (225g)

1/2 tsp cinnamon

1 pinch of saffron (15-20 strands, soaked overnight)

1 tsp bi carb soda

A pinch of salt

1.5 cups grated raw carrots

1 cup chopped walnuts

2 eggs

3/4 cup canola oil

1/2 tsp vanilla paste

Cream Cheese Frosting

300g cream cheese

190g unsalted butter

1cup caster sugar

1/2 tsp Vanilla paste


To make the carrot cake. First line the 7-inch round cake tin with baking paper by spraying the tin with a bakers spray and using cut baking paper to line. Preheat the oven at 180c.

Sift all dry ingredients into your mixing bowl, using the flat beater on low, start adding the canola oil, then eggs one at a time. Add in the saffron, vanilla paste, then the carrots and mix for 1 minute. Lastly add in the walnuts for 10 seconds to break down some of the whole walnuts in the mixer.

Place the mix into the lined cake tin and into the oven for 50 minutes, ensuring you test that the cake is thoroughly cooked by using a skewer in the centre of the cake.

While the cake is baking, make the cream cheese frosting. In the mixing bowl, put the softened cream cheese and butter in a mixing bowl, using the flat beater again. Mix until light and fluffy. Add in the vanilla paste and slowly add in the sifted caster sugar. Mix until sugar is well dissolved.

Place just over half the mix into a piping bag. The remainder will be spread in the centre of the cake.

To assemble the cake: Take the cooled cake and with a sharp knife cut horizontally in the centre of the cake. Spread the cream cheese frosting in the middle.

Now for the frosting on top, cut 5mm wide at the tip of the disposable piping bag (if you don’t have piping bags, use your large Ziploc bags) and start piping teardrops to the top of the cake. For the remaining frosting smear to the side of the cake and using a small spatula going from bottom in an upward motion naked frost the cake. Finally finely chop up some walnuts and sprinkle to the top of the cake. Chill and serve.


Happy cooking! Please post a photo of your dish on instagram and

tag with #jimmywongeats

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