Carrot Cake
Published
Preperation Time
Cooking Time
Serves
This classic carrot cake is everything you want in a homemade bake — moist, gently spiced, and packed with freshly grated carrots for natural sweetness. A touch of cinnamon and nutmeg adds warmth, while optional walnuts or raisins bring extra texture. The cake is finished with a smooth, tangy cream cheese frosting that balances the sweetness perfectly. Whether baked as a show-stopping layer cake or a simple traybake, it’s a timeless recipe that works for birthdays, tea-time treats, or any occasion where comfort and indulgence are welcome.
Ingredients
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For the cake:
- 250.00g plain flour
- 2.00tsp baking powder
- 1.00tsp baking soda
- 0.50tsp salt
- 2.00tsp ground cinnamon
- 0.50tsp ground nutmeg
- 0.50tsp ground ginger
- 150.00g brown sugar
- 50.00g white sugar
- 4.00large eggs
- 200.00ml sunflower oil
- 2.00tsp vanilla extract
- 300.00g grated carrots
- 100.00g chopped walnuts or pecans
- 50.00g raisins
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For the frosting:
- 200.00g cream cheese
- 100.00g unsalted butter, softened
- 100.00g icing sugar, sifted
- 1.00tsp vanilla extract
Instructions
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For the cake:
- Prep: Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake tins.
- Dry mix: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Wet mix: In a large bowl, beat eggs, sugars, sunflower oil, and vanilla until smooth.
- Combine: Stir dry ingredients into wet until just combined. Fold in grated carrots, nuts, and raisins if using.
- Bake: Divide batter between tins and bake 30–35 minutes until a skewer comes out clean. Cool completely.
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For the frosting:
- Beat cream cheese and butter until smooth. Gradually mix in icing sugar and vanilla. Adjust sugar to taste for a lighter frosting.
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Assemble:
- Frost between layers and on top. Optionally decorate with extra nuts or a dusting of cinnamon.
