Classic Carrot Cake

  • Total Time

    55m

    • Prep Time

      15m

    • Bake Time

      40m

  • Serves

    12

  • Skill Level

    Easy

  • Dietary Needs

    Veg
    • Vegetarian

  • 26 Reviews

    4 star rating
Our Favourite

This classic carrot cake recipe is so yum. It’s at the top of our ‘favourites’ list and the perfect go-to for a treat. The carrots and light muscovado sugar help make it a moist carrot cake and add sweetness. . . all the best qualities we look for making it the best carrot cake. Topped with a lovely cream cheese frosting, this cake is best enjoyed with friends and a cuppa. 
Fancy your next challenge? Have a go at our carrot cake swiss roll recipe.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20cm (8inch) cake tin with baking parchment.

  2. Whisk the oil and sugar together, then whisk in the eggs one a time.

  3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin.

  4. Bake for 40 mins until golden brown and a skewer inserted into the centre comes out clean.

  5. For the topping, mix together the mascarpone cheese and golden icing sugar. Split your cake in half, sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with pieces of walnuts.

     

    If you love the taste of carrot cake, why not try something new? This Swiss roll carrot cake is a doddle to make and it's really fun too! Click here for the full recipe

Let's Bake

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Reviews

  1. 5 star rating

    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

  2. 5 star rating

    Easy and delicious , can decreas sugar amount as prefered

  3. 5 star rating

    great but for the icing double the ingredients because i had hardly enough

  4. 4 star rating

    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.

  5. 5 star rating

    First attempt at baking, recipe was easy to follow cake out just right soft and moist. Thank you for the recipe..

  6. 5 star rating

    Great moist cake and lovely frosting although I did add more icing sugar to make it a little stiffer. Would highly recommend

  7. 1 star rating

    It raised and collapsed once outside the oven and was very wet and dense, it seemed completely uncooked after 40 minutes. I have converted the quantities using your measurements for a tin of 23cm. Will have to give it another try. I am not sure what went wrong.

  8. 5 star rating

    Wonderful- very easy to follow - lovely moist cakexxxxx

  9. 5 star rating

    The cake came out great, I used cream cheese for the frosting but didn't add enough icing sugar. Still tasted amazing though

  10. 5 star rating

    It's my go to cake when I want to bake a cake quickly and the frosting is really good too, all my friends absolutely love it too so it's a win win for me every time

  11. 2 star rating

    Tastes good, but my cake didn't rise, as noted by another reviewer earlier this month

  12. 5 star rating

    This carrot cake was amazing and so lovely and moist, I did add grated orange zest ground cinnamon and nutmeg. I didn't have the ingredients for the topping so I used your lemon drizzle recipe and it work well👍 thank you for your recipe s will be looking at your other recipes

  13. 5 star rating

    Love it!

  14. 5 star rating

    Made this with almonds as no walnuts. Added dedicated coconut. Was yummy

  15. 5 star rating

    Made this with almonds as no walnuts. Added dedicated coconut. Was yummy

  16. 5 star rating

    really lovely and tasty!!

  17. 4 star rating

    Thanks so much for this cake idea.
    Very ideal for the Easter.
    Will give it a go tomorrow.
    Thanks

  18. 5 star rating

    I'm giving you 5 stars as I like the layout of your page, your tips and the fact that you can change from metric to imperial.
    I haven't tried the recipe yet as I will have to wait to put my next order in to the supermarket for various ingredients. That will probably be in 3 weeks time!

  19. 1 star rating

    I found that this recipe didn’t make my cake rise one bit unfortunately. I put the whole two bits in the bin.

  20. 5 star rating

    Made this last night. Frosted it this morning and ate a slice. It always tastes better the next day- gives the flavours time to infuse, just like banana cake.

  21. 5 star rating

    Fantastic

  22. 4 star rating

    Very tasty

  23. 5 star rating

    Freshly made carrot cake! I don't like lumpy bits in my carrot cake either- love that this recipe doesn't have sultanas etc in it.

  24. 5 star rating

    Freshly made carrot cake! I don't like lumpy bits in my carrot cake either- love that this recipe doesn't have sultanas etc in it.

  25. 5 star rating

    This is just like the one my Grandma used to make! Fond memories, thank you Baking Mad

  26. 5 star rating

    I LOVE this recipe. It’s my go-to. I’ve made a lot of carrot cake recipes over the years from a variety of recipes. This carrot cake recipe is hands-down my favourite fool proof one.

Leave Your Thoughts

Ingredients

For the Cake

  • 250ml Sunflower Oil
  • 225g Billington's Unrefined Light Muscovado Sugar
  • 3 Free Range Large Eggs
  • 225g Allinson Self-Raising White Flour
  • 250g Grated Carrots

For the Icing

  • 25g Billington's Unrefined Golden Icing Sugar
  • 250g Mascarpone Cheese
  • 10 Walnut Halves

Utensils

  • 20cm/ 8" Round Cake Tin
  • Mixing Bowl
  • Wooden Spoon

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