This classic treat is a perfect combination of moist, spiced cake layers generously studded with freshly grated carrots and topped with a velvety, rich cream cheese frosting. Not only is this carrot cake recipe delicious, but also incredibly easy to prepare, making it ideal for bakers of all skill levels.
Made with wholesome ingredients, this carrot cake recipe includes fresh carrots, warming spices, and a heavenly cream cheese frosting, this cake is not only bursting with flavour but also has a lovely, soft texture that will melt in your mouth.
NUT FREE: though nuts add an amazing textural profile to carrot cake, they can be left out to make this carrot cake recipe nut free.
Ready to get your bake on? Let’s go!
Best carrot cake recipe
- 250ml vegetable oil
- 330g brown sugar, firmly packed
- 3 eggs
- 1 tsp vanilla bean paste
- 3 cups of grated carrot, firmly packed
- 300g self-raising flour
- ½ tsp bicarbonate of soda, sifted
- 1½ tsp mixed spice
- ¼ tsp nutmeg
- 70g chopped toasted walnuts (or pecans, optional)
Cream cheese icing
- 60g butter, softened
- 150g cream cheese, softened
- 320g icing sugar, sifted
- ¼ tsp mixed spice (optional)
- chopped toasted walnuts (optional)
- Preheat the oven to 180°C (160° fan forced). Grease and line a 22cm square cake tin (or use a rectangular tin) with baking paper, extending the paper over the sides so you can easily pull the cake out when it has cooked.
- Using electric beaters or a stand mixer, beat the vegetable oil, sugar, vanilla bean paste and eggs in a large bowl until it has emulsified, becoming thick and creamy. Add the grated carrot and stir it in well to combine.
- Sift the flour, bicarbonate of soda, mixed spice and nutmeg together and add stir the walnuts through the flour. Fold it into the cake mix well, making sure there are no air pockets of flour in the mixture. Pour the batter into the prepared cake tin or pan.
- Bake for 50 minutes or until cooked through (test it by poking a skewer into the centre of the cake, if it comes out clean and not wet, the cake is done!). Let the carrot cake stand in the pan for 10 minutes before turning it out onto a cooling rack to cool completely.
- To make the cream cheese icing, make sure the butter and cream cheese are at the same temperature and beat them together with electric beaters until light and fluffy. Gradually add in the sifted icing sugar, beating it well between each addition to keep the icing smooth.
- Using a spatula, spread the icing over the cooled cake. For decorating touches, sprinkle mixed spice over the icing, followed by walnuts or pecans if using. Keep an eye out for some cute Easter sprinkles or mini eggs for some extra cute crunch (or make your own fondant carrot decorations).
TIP: This carrot cake recipe also makes great cupcakes and if uniced, the cake can be frozen for up to three months.
Are you a carrot cake aficionado? We’d love to hear your thoughts if you decide to try out this delightful carrot cake recipe. Perhaps you’ve got some secret tips or tricks up your sleeve for crafting the ultimate moist and flavoursome carrot cake? We encourage you to share your insights and experiences in the comments section below, so we can all benefit from one another’s expertise and passion for this scrumptious dessert.