• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Carrot Cake

    07/01/2018 by thebakingexplorer 39 Comments

    Jump to Recipe Print Recipe

    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!

    Carrot Cake

    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.

    Carrot Cake

    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 use plain/all purpose flour instead?

    Yes! If you want to use plain flour (instead of self raising flour) then you will need to add 2 additional teaspoons of baking powder to the recipe. Make sure they are level teaspoons (a measuring teaspoon, not the kind you stir your coffee with).

    Carrot Cake

    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.
    Carrot Cake

    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!

    Carrot Cake

    More Carrot Cake recipes...

    • Carrot Cake Cookies
    • Autumn Vegetable Cake
    • Vegan Carrot Cake Baked Donuts
    • Carrot Cake Cupcakes
    Carrot Cake
    Carrot Cake

    Carrot Cake

    The classic cake with pecans and cream cheese frosting
    5 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 45 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 25 minutes
    Servings: 16
    Author: thebakingexplorer

    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
    • 400 g Full fat cream cheese I use Philadelphia
    • 1 tsp Vanilla extract

    For decoration

    • Fondant carrot decorations
    • 4 Pecans chopped
    Metric - US Customary

    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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

    Nutrition

    Calories: 595kcal | Carbohydrates: 49g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 95mg | Sodium: 298mg | Potassium: 268mg | Fiber: 3g | Sugar: 30g | Vitamin A: 4123IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg

    If you like this, check out more of my Cake recipes!

    « Wholemeal Bread Rolls
    Lotus Biscoff Cupcakes »

    Reader Interactions

    Comments

    1. Monika Dabrowski

      January 07, 2018 at 4:46 pm

      5 stars
      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:)

      Reply
      • thebakingexplorer

        January 26, 2018 at 2:58 pm

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

        Reply
      • Cake mule

        March 02, 2022 at 6:39 pm

        5 stars
        How can I make this a 3 layer cake? Really enjoyable cake

        Reply
        • thebakingexplorer

          March 02, 2022 at 8:14 pm

          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!

          Reply
    2. Midge @ Peachicks' Bakery

      January 07, 2018 at 5:02 pm

      5 stars
      This looks absolutely delicious! I love carrot cake!

      Reply
      • thebakingexplorer

        January 26, 2018 at 2:58 pm

        Thank you!!

        Reply
    3. frugal hausfrau

      January 08, 2018 at 2:39 am

      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

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:00 pm

        Wow thank you, that's such a lovely compliment!

        Reply
    4. Alicia

      January 08, 2018 at 1:03 pm

      5 stars
      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?

      Reply
      • thebakingexplorer

        January 08, 2018 at 1:42 pm

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

        Reply
    5. Angela / Only Crumbs Remain

      January 09, 2018 at 11:45 am

      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

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:01 pm

        I'm right there with you on cream cheese frosting, I adore it!!

        Reply
        • Kris

          April 01, 2020 at 8:35 pm

          Do you have a cupcake version of this carrot cake? For just 12 cupcakes?

          Reply
          • thebakingexplorer

            April 03, 2020 at 8:22 am

            Hi Kris, I don't yet but I will add it to my list!

            Reply
    6. Petra

      January 09, 2018 at 11:25 pm

      What a pretty cake! I would love a slice right now 🙂 Happy Fiesta Friday!

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:01 pm

        Thank you Petra! I wish I could send you a slice!

        Reply
    7. jenny paulin

      January 13, 2018 at 8:15 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:02 pm

        Thank you Jenny! I'm glad you have a house of carrot cake lovers!

        Reply
    8. Jhuls @ The Not So Creative Cook

      January 15, 2018 at 9:17 am

      Ahhh! This carrot cake looks so gorgeous!! Thanks a lot for sharing, Kat!

      Reply
      • thebakingexplorer

        January 26, 2018 at 3:04 pm

        Thank you!

        Reply
    9. Kate - gluten free alchemist

      February 11, 2018 at 11:10 pm

      I need some carrot cake in my life! Yum x

      Reply
    10. Neelam

      April 21, 2019 at 4:29 pm

      Can we make self rasing flour at home?

      Reply
      • thebakingexplorer

        April 22, 2019 at 5:45 pm

        Just use plain flour and add 2 more tsp of baking powder 🙂

        Reply
    11. Rose Martine

      January 07, 2020 at 5:33 am

      5 stars
      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!

      Reply
    12. Scott

      April 11, 2020 at 8:26 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        April 11, 2020 at 9:02 pm

        Thanks so much Scott, I'm so pleased you enjoyed this recipe!

        Reply
    13. Jacks

      September 18, 2020 at 8:56 am

      5 stars
      Made this cake a couple of times now and it's absolutely delicious.
      Just wondered if it can be frozen.

      Reply
      • thebakingexplorer

        September 18, 2020 at 9:22 am

        Thanks so much for your lovely feedback Jacks! Yes you can freeze the cake sponge without the frosting 🙂

        Reply
    14. Brioney

      February 18, 2021 at 3:26 pm

      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?

      Reply
      • thebakingexplorer

        February 18, 2021 at 4:49 pm

        You can substitute it with regular white plain flour 🙂

        Reply
        • Simran Chhina

          April 30, 2021 at 3:13 pm

          Hey! Instead of whole meal flour, can I use gluten free plain flour?

          Reply
          • thebakingexplorer

            April 30, 2021 at 3:41 pm

            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!

            Reply
    15. Sarah

      March 02, 2021 at 5:04 pm

      5 stars
      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

      Reply
      • thebakingexplorer

        March 03, 2021 at 9:24 pm

        Aww thank you so much Sarah, I'm so happy to hear this!

        Reply
    16. Katy

      March 31, 2021 at 7:13 am

      5 stars
      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!

      Reply
      • thebakingexplorer

        March 31, 2021 at 8:33 am

        Aw thank you Katy, this is such lovely feedback!

        Reply
    17. Shyla

      May 18, 2022 at 9:22 pm

      5 stars
      Made this carrot cake today, it is absolutely delicious! We love it, thanks for the recipe xx

      Reply
    18. Michala

      December 11, 2022 at 2:34 pm

      Could I bake this in a 2lb loaf tin ?

      Reply
      • thebakingexplorer

        December 11, 2022 at 8:31 pm

        It would probably be too much mixture for a tin of this size

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Biscoff Cake
    • Victoria Sponge Cupcakes

    Recent Recipes

    • Vegan Chocolate Orange Cake

      Vegan Chocolate Orange Cake

      Jan 27, 2023
    • Chocolate Chip Cookie Pots for Two

      Chocolate Chip Cookie Pots for Two

      Jan 20, 2023
    • Cheese Scones

      Cheese Scones

      Jan 13, 2023
    • Vanilla Traybake Cake

      Vanilla Traybake Cake

      Jan 6, 2023
    • Food Days Calendar

      Food Days Calendar 2023

      Jan 2, 2023
    • Vegan Chocolate Orange Cookies

      Vegan Chocolate Orange Cookies

      Dec 30, 2022

    Footer

    ↑ back to top

    Copyright © 2022 The Baking Explorer