Carrot Cake

At a glance

Prep

15m – 20m

Cook

30m – 35m

Serves

12

Start Recipe Jump to Method

Ingredients

Metric US

• For the cake:

  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 150g brown sugar
  • 50g white sugar
  • 4 large eggs
  • 200ml sunflower oil
  • 2 tsp vanilla extract
  • 300g grated carrots
  • 100g chopped walnuts or pecans
  • 50g raisins

• For the frosting:

  • 200g cream cheese
  • 100g unsalted butter, softened
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

Instructions

For the cake:

1. 1

   Prep: Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake tins.

2. 2

   Dry mix: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. 3

   Wet mix: In a large bowl, beat eggs, sugars, sunflower oil, and vanilla until smooth.

4. 4

   Combine: Stir dry ingredients into wet until just combined. Fold in grated carrots, nuts, and raisins if using.

5. 5

   Bake: Divide batter between tins and bake 30–35 minutes until a skewer comes out clean. Cool completely.

For the frosting:

1. Beat cream cheese and butter until smooth. Gradually mix in icing sugar and vanilla. Adjust sugar to taste for a lighter frosting.

Assemble:

1. Frost between layers and on top. Optionally decorate with extra nuts or a dusting of cinnamon.

Tips

• Grate the carrots fairly finely so they distribute evenly throughout the cake.
• Don't squeeze the grated carrots. Their moisture helps keep the cake soft and moist.
• Don't overmix the batter once the flour is added. Mix just until everything is combined to avoid a heavy cake.
• Make sure the cakes are completely cool before adding the cream cheese frosting.
• For even-sized layers, divide the batter between the tins by weight rather than by eye.
• Toast the walnuts or pecans before adding them for a deeper, nuttier flavour.

Substitutions

• Walnuts: Pecans work well as a direct substitute.
• Raisins: Sultanas can be used in the same quantity.
• Nuts: Leave the nuts out entirely or replace them with extra raisins if preferred.
• Sunflower oil: A neutral oil such as rapeseed (canola) oil works well.
• Spices: The cinnamon is the main flavour, but the ginger or nutmeg can be reduced or omitted if necessary.
• Cream cheese: Use full-fat cream cheese for the frosting. Lower-fat varieties tend to produce a softer, wetter frosting.

Storage & Reheat

• Unfrosted cake: Store in an airtight container at room temperature for 2–3 days.
• Frosted cake: Store in the refrigerator and eat within 3–4 days.
• Serving: Allow refrigerated cake to sit at room temperature for around 30 minutes before serving for the best texture.
• Freezing: The unfrosted sponge can be wrapped well and frozen for up to 3 months. Defrost completely before frosting.
• Because of the cream cheese frosting, the finished cake should be refrigerated rather than left at room temperature for extended periods.

Serving Suggestions

• Serve at room temperature for the best texture and flavour.
• Enjoy with a cup of tea or coffee.
• For a more indulgent dessert, serve with a little double cream or a scoop of vanilla ice cream.
• A little fresh orange zest over the cream cheese frosting makes a lovely finishing touch.

Equipment

• 2 × 20cm round cake tins
• Mixing bowls
• Electric hand mixer or stand mixer
• Fine grater
• Measuring scales
• Measuring spoons
• Rubber spatula
• Cooling rack
• Palette knife or cake scraper

Equipment Notes

• Cake tins: Use two 20cm round tins for the stated quantities. If using a different size, the baking time will need adjusting.
• Mixer: An electric hand mixer or stand mixer makes preparing the frosting easier, but the cake batter can be mixed by hand.
• Grater: A fine or medium grater works best for the carrots, giving a more even texture throughout the cake.
• Palette knife: Useful for spreading the cream cheese frosting evenly between the layers and over the top of the cake.

FAQ

Can I make carrot cake without nuts? +

Yes. Simply leave out the walnuts or pecans. There is no need to replace them.

Can I use pre-grated carrots? +

You can, but freshly grated carrots are preferable. They retain more moisture and tend to give a better texture in the finished cake.

Why is my carrot cake dense? +

The most common causes are overmixing the batter, using too much carrot, or not baking the cake correctly. Once the flour is added, mix only until the ingredients are just combined.

Can I make this carrot cake ahead of time? +

Yes. The sponges can be baked a day ahead and stored in an airtight container. The cake can then be assembled and frosted before serving.

Does carrot cake need to be refrigerated? +

The unfrosted cake can be stored at room temperature for a few days. Once covered with cream cheese frosting, it should be refrigerated.

Can I freeze carrot cake? +

Yes. For the best results, freeze the unfrosted sponge well wrapped for up to 3 months. Defrost completely before adding the frosting.