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Carrot Cake

Carrot Cake

The classic cake with pecans and cream cheese frosting
Course Dessert
Cuisine British
Keyword Cake
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 595kcal
Author thebakingexplorer


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


  • 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


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


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