About our simple carrot cake recipe:
This carrot cake recipe is delicious, moist and ready in under an hour. It’s at the top of our ‘favourites’ list and the perfect go-to for a sweet teatime treat.
The carrots and light muscovado sugar help make it a moist, flavourful bake and add sweetness - all the qualities we look for when creating our classic cake recipes. It's topped with a rich, moreish cream cheese icing, and is best enjoyed with your friends and a cuppa.
Fancy your next carrot cake challenge? Have a go at our carrot cake traybake recipe.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.
Step 2:
Whisk the oil and sugar together, then whisk in the eggs one a time, followed by the vanilla extract.
Step 3:
Gently fold in the flour and spices, followed by the grated carrots. Mix gently until combined, then turn into the prepared tin.
Step 4:
Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.
Step 5:
For the topping, beat together softened butter, icing sugar and vanilla to a soft buttercream texture. Then gently fold in the cream cheese. Chill the topping in the fridge for 10-15 minutes if it is too runny. Meanwhile, carefully cut your cake in half horizontally, sandwich together with half of the cream cheese mixture and spread the remainder on top. Finish with decorations of your choice. Walnuts work really well or alternatively you could pipe carrots with green and orange coloured buttercream icing.
Ingredients
For the Cake
- 250ml Sunflower oil
- 225g Billington's Unrefined Light Muscovado Sugar
- 3 Free range large eggs
- 225g Allinson's Self-Raising White Flour
- 250g Grated carrots
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
For the Icing
- 125g Silver Spoon Icing Sugar
- 250g Cream cheese
- 125g Unsalted butter (softened)
- 1 tsp Nielsen-Massey Vanilla Extract
- 125g Silver Spoon Icing Sugar
Utensils
- 20cm
- 10in round cake tin
- Mixing bowl
- Wooden spoon
Recipe Reviews
Awful
Easy and tastyy, i decreased the sugar amount to half since i like less sugary cakes and ot worked perfectly ,also i added some walnuts in the mix itself
Easy and delicious , can decreas sugar amount as prefered
great but for the icing double the ingredients because i had hardly enough
Amazing recipe just a little different to the picture. It was moist and fresh even thought we barely had enough icing. My advice would be to double up. Overall an amazing outcome.
First attempt at baking, recipe was easy to follow cake out just right soft and moist. Thank you for the recipe..
Ingredients
For the Cake
- 250ml Sunflower oil
- 225g Billington's Unrefined Light Muscovado Sugar
- 3 Free range large eggs
- 225g Allinson's Self-Raising White Flour
- 250g Grated carrots
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tsp Cinnamon
- 1/2 tsp Ground Nutmeg
For the Icing
- 125g Silver Spoon Icing Sugar
- 250g Cream cheese
- 125g Unsalted butter (softened)
- 1 tsp Nielsen-Massey Vanilla Extract
- 125g Silver Spoon Icing Sugar
Utensils
- 20cm
- 10in round cake tin
- Mixing bowl
- Wooden spoon