Cakes

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 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; 200g cream cheese; 100g unsalted butter, softened; 100g icing sugar, sifted; 1 tsp vanilla extract

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.

Published 8 months ago

At a glance

Prep: 15m – 20m
Cook: 30m – 35m
Serves: 12

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Ingredients

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:

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.