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 frosting. I could eat the stuff straight from the bowl! Carrot cake is also a delicious way to use up leftover carrots, especially after a roast dinner or around Christmas and Thanksgiving. I thought it was about time I shared my best ever carrot cake recipe. And while I think it's the best, carrot cake can be dividing depending on how you like it so it's a very adaptable recipe too. Some people love nuts and raisins in their carrot cake, whether others don't. So you can include them or exclude them and this recipe will be delicious either way! One thing you won't want to change is the super thick and pipeable cream cheese frosting. It is hard to get thick cream cheese frosting in the UK, but this recipe is perfectly thick and pipes like a dream!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used unsalted butter for the buttercream.
- If you don't have wholemeal plain flour, you can use regular plain flour, or the same amount of self raising flour and omit the baking powder.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add a mix of cinnamon, ginger, nutmeg and ground cloves.
- You can swap the pecans out for the same amount of walnuts, or you can leave them out altogether if you want the cake nut free.
- I like to use sultanas as they are more juicy, but you can swap them out for raisins, or again leave them out if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Carrot Cake
To make the cake, stir self raising flour, wholemeal flour, baking powder, bicarbonate of soda, mixed spice, cinnamon and light brown sugar together in a large bowl. In a separate bowl, whisk together vegetable oil, eggs, orange zest and orange juice. Combine the mixtures and whisk them together.
Mix in the carrot, pecans and sultanas, and divide the mixture evenly between two cake tins. Bake for 40 minutes.
Once the cakes are cool, make the cream cheese frosting. Start by using an electric mixer to whip up the softened butter.
Then add icing sugar and mix it in. Then add cream cheese and vanilla, and mix until just combined and smooth.
For the full recipe with measurements, head to the recipe card at the end of this post.
What is the best way to prepare the carrots?
If you have a food processor with a grater attachment then that’s the quickest and most effortless way to prepare them. A manual grater works really well too, and it only takes a few minutes.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
This cake is already dairy free. To make the cream cheese frosting dairy free, I recommend Flora Plant or the Stork Baking Block, as they give the best texture. You will also need to use a dairy free cream cheese. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
You do not need an electric mixer to make the cake, but I do recommend using an electric mixer for the best results when making the cream cheese buttercream. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making Carrot Cake:
- You can swap the pecans out for the same amount of walnuts, or you can leave them out altogether if you want the cake nut free.
- I like to use sultanas as they are more juicy, but you can swap them out for raisins, or again leave them out if you prefer.
- I really like a hint of orange in a carrot cake, it compliments the cake so well. If you don't want to use the orange, replace the orange juice with the same amount of milk.
- To pipe the cream cheese frosting on, I used a Ateco 849 nozzle.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Round cake tin liners
- Piping bags
- Citrus juicer
- Zester
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Carrot Cake recipes...
Ingredients
For the sponge
- 200 g Self raising flour
- 115 g Wholemeal plain flour
- 265 g Light brown sugar
- 1 tsp Baking powder
- ½ tsp Bicarbonate of soda
- 3 tsp Mixed spice
- 1 ½ tsp Cinnamon
- 265 g Vegetable oil
- 4 Eggs large
- 1 Orange zested and juiced
- 325 g Carrots grated
- 95 g Pecans chopped
- 95 g Sultanas
For the frosting
- 200 g Butter softened
- 200 g Icing sugar
- 400 g Full fat cream cheese I use Philadelphia
- 1 tsp Vanilla extract
For decoration
- Fondant carrot decorations
- 4 Pecans chopped
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark, and grease and line two 8 inch sandwich tins (that are at least 2" deep)
- In a large bowl, stir together the self raising flour, wholemeal flour, baking powder, bicarbonate of soda, mixed spice, cinnamon and light brown sugar
- In another bowl or large jug, whisk together the vegetable oil, eggs, orange zest and orange juice. Then add it to the flour mixture and whisk everything together
- Mix in the grated carrot, chopped pecans and sultanas
- Divide the mixture evenly between the cake tins, use scales for accuracy
- Bake for 40-45 minutes until golden brown and a thin skewer inserted in the centre comes out clean. Remove them from the tin and leave them to cool on wire racks
- If the cakes have domed on top, level them off with a cake leveller or a knife
- To make the frosting, use an electric mixer to beat the butter on it's own until soft and creamy
- Add the icing sugar, and mix in until well combined
- Add the cream cheese and the vanilla extract, mix until just combined and smooth
- Place one of the sponges onto a plate or cake stand and spread or pipe some of the frosting over it
- Top with the second sponge, then pipe or spread the remaining frosting on top
- Decorate with fondant carrots and chopped pecans
- Store any leftovers in the fridge for up to 3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- If you don't have wholemeal plain flour, you can use regular plain flour, or the same amount of self raising flour and omit the baking powder.
- Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento, and ground ginger. If you can't get hold of it where you're based, you can use a Pumpkin Spice mix instead or add a mix of cinnamon, ginger, nutmeg and ground cloves.
- You can swap the pecans out for the same amount of walnuts, or you can leave them out altogether if you want the cake nut free.
- I like to use sultanas as they are more juicy, but you can swap them out for raisins, or again leave them out if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Monika Dabrowski
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:)
thebakingexplorer
Thank you so much Monika! I always like to add wholemeal flour to vegetable cake recipes, I feel like it belongs 🙂
Cake mule
How can I make this a 3 layer cake? Really enjoyable cake
thebakingexplorer
Hi, if you divide the cake ingredients in half, you will get the amount for each layer. Then multiple that by three to get the amount for three layers. I hope that helps!
Midge @ Peachicks' Bakery
This looks absolutely delicious! I love carrot cake!
thebakingexplorer
Thank you!!
frugal hausfrau
That has to be the loveliest carrot cake I've ever seen! And a bit healthier, too! Wow! Thanks for sharing this at Fiesta Friday!
Mollie
thebakingexplorer
Wow thank you, that's such a lovely compliment!
Alicia
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?
thebakingexplorer
Thank you! Yes I'm sure soybean oil will be a suitable replacement, but I've never heard of that kind of oil myself.
Angela / Only Crumbs Remain
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
thebakingexplorer
I'm right there with you on cream cheese frosting, I adore it!!
Kris
Do you have a cupcake version of this carrot cake? For just 12 cupcakes?
thebakingexplorer
Hi Kris, I don't yet but I will add it to my list!
Petra
What a pretty cake! I would love a slice right now 🙂 Happy Fiesta Friday!
thebakingexplorer
Thank you Petra! I wish I could send you a slice!
jenny paulin
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
thebakingexplorer
Thank you Jenny! I'm glad you have a house of carrot cake lovers!
Jhuls @ The Not So Creative Cook
Ahhh! This carrot cake looks so gorgeous!! Thanks a lot for sharing, Kat!
thebakingexplorer
Thank you!
Kate - gluten free alchemist
I need some carrot cake in my life! Yum x
Neelam
Can we make self rasing flour at home?
thebakingexplorer
Just use plain flour and add 2 more tsp of baking powder 🙂
Rose Martine
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
Scott
Fantastic recipe, Kat hasn’t let me down yet. Oil instead of butter seemed to add a lot kore moisture icing is fantastic. Had a bit left over to make cupcakes for the neighbours
Thank you as always x
thebakingexplorer
Thanks so much Scott, I'm so pleased you enjoyed this recipe!
Jacks
Made this cake a couple of times now and it's absolutely delicious.
Just wondered if it can be frozen.
thebakingexplorer
Thanks so much for your lovely feedback Jacks! Yes you can freeze the cake sponge without the frosting 🙂
Brioney
Hi, I’m just wondering if we have to use the wholemeal flour? What difference does it bring and. Wha can I substitute with if possible?
thebakingexplorer
You can substitute it with regular white plain flour 🙂
Simran Chhina
Hey! Instead of whole meal flour, can I use gluten free plain flour?
thebakingexplorer
Hi Simran, I've never made these using gluten free flour but I am sure it would be ok to do so. Check the packet of the flour you use as some GF blends suggest adding extra liquid. Let me know how it goes!
Sarah
This is my 3rd recipe from the baking explorer.. I’m your number 1 fan now 🥰 . All I have to do now is construct this.. if there is any left! My son is picking at the cake and the icing I can’t leave alone.. oh my 🥰 thank you for sharing such fab recipes x
thebakingexplorer
Aww thank you so much Sarah, I'm so happy to hear this!
Katy
Absolutely delicious - moist, not too sweet, just the right amount of spice, absolutely wonderful! My friends and family now seem to think I am some kind of expert baker and it is all thanks to you!
thebakingexplorer
Aw thank you Katy, this is such lovely feedback!
Shyla
Made this carrot cake today, it is absolutely delicious! We love it, thanks for the recipe xx
Michala
Could I bake this in a 2lb loaf tin ?
thebakingexplorer
It would probably be too much mixture for a tin of this size
Kate
I made this over the Easter weekend and it was delicious! The layers are soft and moist and the cream cheese frosting is incredible!😋 I found that I had some cream cheese frosting left over so I’d maybe try decreasing the frosting ingredients by 25% next time but I LOVE cream cheese frosting so I didn’t have a problem with eating it straight out of the bowl as well as on the cake! Thank you for the amazing recipe! Highly recommend!!
Toni
This recipe sounds delicious! May I ask what "baking spread" is? My assumption would be butter!
thebakingexplorer
It's similar to margarine, but there is none used in this recipe (unless you use it to grease the tins!)
Jackie
Hi can I use sunflower oil instead of vegetable oil? Thanks
Jackie
Can I use sunflower oil instead of vegetable thanks
thebakingexplorer
Yes you can 🙂
Janis Wallis
Hi Kat
I made the frosting with Clover instead of butter. I found it was too soft and added more icing sugar to stiffen it up and I’ve put it in the fridge before I decorate the carrot cake. Do you think it was the clover? It still tastes yummy!
thebakingexplorer
Hi Janice, yes this will be because of the Clover. I recommend using real block butter for the best texture. I hope that helps and you enjoy the cake!