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Close up of a slice of Classic Carrot Cake on a plate with a fork cutting into it
55Total Time
15Prep Time
40Bake Time

Easy Carrot Cake Recipe

Quick and easy

27 Reviews

  • Vegetarian

About the bake

This classic carrot cake recipe is so yum and easy to make. 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 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.

  3. Step 3:

    Gently fold in the flour, followed by the 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, 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! 


  • 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
  • For the Icing

    • 250g Billington's Unrefined Golden Icing Sugar
    • 250g Mascarpone cheese
    • 10 Walnut halves


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

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