How to Freeze Carrot CakeĬarrot Cake can be frozen in slices or the cake can be frozen before adding the frosting. Store the frosted cake in an airtight container at room temperature for up to 4 days, it does not need to be stored in the fridge. Use a whisk to combine the ingredients together well. In a medium size mixing bowl add the sugar, eggs, oil and vanilla. Preheat the oven to 170C / 340F and make sure all your ingredients are at room temperature. How to Make Carrot Cake with Cream Cheese Frosting Carrot Cake 3 Cups / 375g Powdered Sugar – Powdered sugar, icing sugar and confectioners sugar are all the same ingredient just different names in different parts of the world.Spreadable or light cream cheese wont work in this recipe. 7oz / 200g Cream Cheese – This recipe needs a block of room temperature cream cheese.If you forgot to get it out of the fridge you can place it into the microwave in short bursts to soften. 1 Stick / 8 Tbsp / 115g Butter – Make sure your butter is at room temperature.2 tsp Cinnamon – Mixed spice or a small amount of nutmeg can be substituted here.2 tsp Baking Soda – Baking soda is used in this recipe instead of baking powder as the batter is more acidic.1 1/2 / 375ml Cups Oil – Use a flavorless light oil like canola, sunflower or vegetable.2 Cups / 200g Sugar – Brown sugar can be used instead of white sugar for a deeper more caramel flavour.Pre shredded carrots have lost so much of their moisture which will lead to a dry cake. 2 1/2 Cups / 300g Shredded Carrot – Use a box grater to shred your own carrots.