Carrot Cake

Carrot Cake

Carrot Cake is one of the most well known bakes and it’s no wonder why. It’s packed fully of tasty flavours and different textures, and wrapped up in what has to be one of my favourite frostings ever – cream cheese buttercream. I could eat the stuff straight from the bowl! I thought it was about time I shared my favourite carrot cake recipe. As I’m not a huge fan of walnuts, I use pecans in my recipe, but of course if you like walnuts they can easily be swapped. To save time I use a food processor to grate my carrot, so if you have one with a grating attachment it’s a real time saver. Carrot cake is also a delicious way to use up leftover carrots!

Jump straight to the recipe!

I started by mixing both flours, the baking powder and bicarb, the mixed spice and the light brown sugar together in a large bowl.

Then I added the vegetable oil, eggs, orange zest, orange juice and grated carrot.

I folded in the pecans and sultanas, and divided the mixture evenly between two lined and greased 8″ cake tins.

After 35 minutes in the oven they were golden brown, I left them to cool on wire racks.

To make the frosting I mixed together the butter and icing sugar, then added the cream cheese and mixed until it was smooth.

Carrot Cake

I placed one of the sponges onto a cake stand and piped just less than half of the frosting over it. Then I topped it with the second sponge, then piped the remaining frosting on top. I decorated the carrot cake with fondant carrot shapes, orange zest and chopped pecans.

Carrot Cake

This carrot cake is absolutely delicious! The texture of the fruit and nut packed sponge pairs so well with the smooth cream cheese buttercream. It’s a dream combination and one that I am happy to enjoy on a regular basis!


I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Friday hosted by Food Eat Love and The Frugal Hausfrau.

5 from 4 votes

Carrot Cake

Servings 12


For the sponge

  • 200 g Self raising flour
  • 115 g Wholemeal plain flour
  • 265 g Light brown sugar
  • 1 tsp Baking powder
  • 1/2 tsp Bicarbonate of soda
  • 3 tsp Mixed spice
  • 325 g Carrots grated
  • 265 g Vegetable oil
  • 4 Eggs
  • 1 Orange zested and juiced
  • 95 g Pecans chopped
  • 95 g Sultanas

For the frosting

  • 250 g Butter or baking spread
  • 500 g Icing
  • 200 g Full fat cream cheese

For decoration

  • Fondant carrot decorations
  • Orange zest
  • 4 Pecans chopped


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line two 8 inch sandwich tins

  2. In a large bowl, stir together both flours, baking powder, bicarbonate of soda, mixed spice and light brown sugar

  3. Add the vegetable oil, eggs, orange zest, 2 tbsp of the orange juice and the grated carrot

  4. Mix in the pecans and sultanas

  5. Divide the mixture evenly between the cake tins

  6. Bake for 35 minutes until golden brown and a thin skewer inserted comes out clean. Remove them from the tin and leave them to cool on wire racks

  7. To make the frosting mix together the butter and icing sugar using an electric hand mixer, then add the cream cheese and mix until smooth

  8. Place one of the sponges onto a plate or cake stand and spread or pipe just less than half of the frosting over it

  9. Top with the second sponge, then pipe or spread the remaining frosting on top

  10. Decorate with fondant carrot, orange zest and chopped pecans

  11. Store any remaining cake in the fridge for up to 3 days

You can find more of my Cake recipes by clicking here!

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17 comments / Add your comment below

  1. What is there to say other than – absolutely gorgeous! I also like the fact that it has a healthy twist in the form of wholemeal flour and it’s made with oil, which I love in baking. Thank you for bringing your lovely creation to #CookBlogShare:)

    1. Thank you so much Monika! I always like to add wholemeal flour to vegetable cake recipes, I feel like it belongs 🙂

  2. Wow your cake looks delicious! My daughter will eat them all at once! Why shouldn’t I try this carrot cake for her!! I have one question and that is what is the alternative to vegetable oil? Can I use Soybean oil instead of it?

    1. Thank you! Yes I’m sure soybean oil will be a suitable replacement, but I’ve never heard of that kind of oil myself.

  3. Wow Kat! What a stunning cake! I recall the first time I tried a slice of carrot cake many many years ago – I was in raptures about the cream cheese frosting! Delicious! Thankyou so much for sharing it with #BakingCrumbs (though how I wish it was in reality rather than virtually 😉 )
    Angela x

  4. your cakes always look so beautiful and make me feel hungry. My boys love Carrot cake so this would make them happy too. I love a cream cheese frosting myself, but my children do prefer icing! I blame school for this , because this is what the cook there uses plus added sprinkles! x

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