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Slice of cake with buttercream in the middle on a white plate
55Total Time
15Prep Time
40Bake Time

Easy Carrot Cake Recipe

Quick and easy

27 Reviews

  • Vegetarian

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.

55Total Time
15Prep Time
40Bake Time


  1. 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.

  2. Step 2:

    Whisk the oil and sugar together, then whisk in the eggs one a time, followed by the vanilla extract. 

  3. Step 3:

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

  4. Step 4:

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

  5. 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.


  • 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


  • 20cm
  • 10in round cake tin
  • Mixing bowl
  • Wooden spoon

Nutritional Information

per 124g
  • 531cal Energy
  • 36g Fat
  • 12g of which Saturates
  • 44g Carbohydrates
  • 30g of which Sugars
  • 5.9g Protein
  • 0.45g Salt

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