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Classic carrot cake - stock Tried & Tested

Classic carrot cake

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2.091 stars based on 11 ratings

This classic carrot cake recipe is simply delicious and perfect for an afternoon treat.

Key Information

  • Prep:
  • Bake:
  • Loaf:1
  • Skill level:easy

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Ingredients

  • 100ml 3½ fl oz Milk (whole)
  • 1 1 Lemon juice
  • 75g 2¾ oz Butter (unsalted) room temperature
  • 100 100 Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 1 1 Egg(s) (free range) large
  • 100g 3½ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
  • ½tsp ½tsp Bicarbonate of soda
  • ½tsp ½tsp Cinnamon ground
  • Cloves ground
  • Nutmeg
  • Cardamom
  • Salt
  • 50g 1⅞ oz Carrot(s) grated
  • 40g 1½ oz Walnuts
  • 1 1 Lemon zest

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the milk into a jug and add the lemon juice then leave it to sour for a few minutes. Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).

    Ingredients for this step

    • 100ml 3½ fl oz Milk (whole)
    • 1 1 Lemon juice
  2. Classic mode Step 2

    Cream together the butter and sugar in a bowl until pale and fluffy then gradually whisk in the egg.

    Ingredients for this step

    • 75g 2¾ oz Butter (unsalted) room temperature
    • 100 100 Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
    • 1 1 Egg(s) (free range) large
  3. Classic mode Step 3

    Fold in flour, bicarbonate of soda, cinnamon, cloves, nutmug, cardamom and salt.

    Ingredients for this step

    • 100g 3½ oz Self-raising wholemeal flour (we use Allinson) Self-raising wholemeal flour
    • ½tsp ½tsp Bicarbonate of soda
    • ½tsp ½tsp Cinnamon ground
    • Cloves ground
    • Nutmeg
    • Cardamom
    • Salt
  4. Classic mode Step 4

    Mix the carrots, walnuts, lemon zest with the milk and gently stir together intil combined.

    Ingredients for this step

    • 50g 1⅞ oz Carrot(s) grated
    • 40g 1½ oz Walnuts
    • 1 1 Lemon zest
    • 100ml 3½ fl oz Milk (whole)
  5. Classic mode Step 5

    Pour in to a greased and lined 900g/2lb loaf tin. Bake for 40 minutes, insert a skewer into the centre of the cake. If the skewer comes out clean it is ready, if it is still sticky bake for another 10 minutes until cooked through.

  6. Classic mode Step 6

    Remove from the oven and allow to cool in the tin for a few minutes, then turn out onto a cooling wire. Allow to cool before slicing.